"Our makeover combines the crunchy, savoury saltiness of peanuts with creamy whipped mousse to create a beautifully sweet contrast" - Matt Preston
- INGREDIENTS
200g dark cooking chocolate, finely chopped
30g butter
3 eggs, separated, at room temperature
250ml (1 cup) thickened cream
Double cream, to serve
Chocolate shavings, to serve (see tip)
PEANUT CARAMEL
155g (3/4 cup) caster sugar
125ml (1/2 cup) water
150ml double cream
80g (1/2 cup) salted roasted peanuts, coarsely chopped
- METHOD
-Step 1
To make peanut caramel, mix the sugar and water in a saucepan over low heat for 5 minutes or until the sugar dissolves. Boil without stirring, brushing the side of the mold occasionally with a wet pastry brush for 8 to 10 minutes or until golden brown. Remove from fire. Stir in the cream until well blended. Stir in the peanuts. Pour into six 1 cup (250 mL) heat-resistant glasses. Place in the refrigerator for 30 minutes to set.
2nd step
Meanwhile, melt chocolate and butter in a heatproof bowl over a pan of simmering water. Set aside for 5 minutes to cool slightly. Use a metal spoon to incorporate the egg yolks until they are almost combined. (Do not overload because chocolate can harden).Step 3
Use electric beaters to beat the thickened cream until the formation of soft peaks. Gently stir half of the cream into the chocolate mixture until everything is almost combined. Stir in the remaining cream.Step 4
Use electric beaters to beat egg whites in a clean, dry bowl until soft peaks form. Stir half of the egg white into the chocolate mixture. Stir in the rest of the egg white. Spoon in the glasses. Blanket. Place in the refrigerator for 3 hours to set. Serve garnished with double cream and chocolate chips.
Created with Steepshot
View in the web app
