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
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.
100g Peanuts - salted and toasted
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 -
2g Gelatine Sheets
200g Valrhona Caramelia (or milk chocolate)
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.
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.
- Milk & Honey