Roasted Peanut Milk Chocolate Ganache and Jelly Confection

1. 1

   For the jelly confection: In a 1-quart saucepan, heat the strawberry jam and liquid pectin together until smooth and lump free.

2. 2

   Place the strawberry and pectin mixture into twelve 2-ounce candy molds and cool.

3. 3

   For the ganache: In a coffee grinder, combine the peanuts and agave syrup and process into a slightly coarse texture.

4. 4

   Place the peanut mixture into a small microwaveable dish.

5. 5

   Add the milk chocolate and heavy cream and microwave until smooth, about 30 seconds.

6. 6

   Pour the mixture on top of the strawberry jelly in the candy mold.

7. 7

   Refrigerate for 1 hour.

8. 8

   Remove from the candy molds and serve.

9. 9

   For the curds and whey: Mix the heavy cream and sugar together.

10. 10

    Scoop the mixture into a ceramic spoon.

11. 11

    Garnish with fresh cheese curds.

12. 12

    Drizzle with vanilla syrup.

13. 13

    Serve alongside the candy molds.

* Per serving · 4 servings · Values may vary.

No additional tips available.