Chocolate & Peanut Entremet

Updated: Mar 3



This dessert is based around the simplest of flavours - inspired by the snickers bar and Reese's peanut butter cup, this is my version elevated to a restaurant-quality level. Peanut caramel, Flourless chocolate cake and a light chocolate mousse all bound together in a crisp chocolate shell.


Thought of the day - How can I take a basic ingredient or flavour and give it a "wow" factor?



Flourless Chocolate Cake -


72g Butter, melted

150g 53% Lindt Dark Chocolate

2 eggs, plus 1 yolk

20g cocoa powder

75g sugar


1. Whisk eggs with sugar until thick and pale.


2. Melt butter and chocolate together, fold into whipped eggs until smooth.


3. Sift cocoa powder into the batter and fold together.


4. Spread thinly on a sheet pan lined with parchment paper (about .5 cm thick) and bake at 300 Celcius for 7-10 minutes.



Peanut Caramel


100g Peanuts - salted and toasted


175g Glucose

375g Sugar

116g Butter

335g Cream

85g Milk

85g Glucose


1. Toast peanuts and reserve for later.


2. Cook the first amount of glucose with sugar to a dark amber caramel.


3. Boil cream and milk with the second amount of glucose.


4. Allow the caramel to cool slightly, then whisk in hot cream a little at a time, add butter and cook to 120c.


5. Cool caramel completely, then fold in the toasted peanuts.


6. Spread a layer of the peanut caramel between two pieces of the flourless chocolate cake and freeze.







Chocolate Mousse -


65g Cream

65g Milk

2g Gelatine Sheets

200g Valrhona Caramelia (or milk chocolate)

50g Mascarpone

200g Whipped Cream


1. Heat milk and cream in a pot, bloom gelatine in water for 5 minutes. Add gelatine to hot milk & cream.


2. Pour hot liquids over the milk chocolate and mascarpone. Whisk together until smooth.


3. Whip cream to soft peaks, fold the melted chocolate into the cream 1/3 at a time. Reserve at room temp to fill your moulds.



Chocolate Shell


150g Cocoa butter

150g Dark Chocolate


1. Melt cocoa butter and chocolate


2. Stick each cube with a skewer and dip into the chocolate coating, wipe the bottom with your finger.


3. Brush with gold dust for that shine!



To assemble the dessert - Pipe some mousse into the mould, and place a square of the chocolate caramel cake we made into the mousse, it should come up the sides. Pipe more mousse on top to fill any gaps. Freeze the mousse completely solid before dipping.


Happy Baking!


- Milk & Honey




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