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Chocolate mousse with salted peanut caramel
Chocolate mousse with salted peanut caramel
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Prep Time:
230 minutes
Cook Time:
20 minutes
Total Time:
250 minutes
"Peanut crunch meets creamy mousse for a sweet-savory delight."
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)
  • 155g (3/4 cup) caster sugar
  • 125ml (1/2 cup) water
  • 150ml double cream
  • 80g (1/2 cup) salted roasted peanuts, coarsely chopped
Instructions:
  • To prepare the peanut caramel, combine sugar and water in a saucepan over low heat, stirring occasionally for around 5 minutes until the sugar dissolves. Increase the heat to high and bring the mixture to a boil without stirring. Use a wet pastry brush to brush down the sides of the pan occasionally for 8-10 minutes or until the mixture turns golden. Remove from heat and stir in the cream until fully combined. Add the peanuts and mix well. Divide the mixture into six 250ml (1 cup) heatproof glasses and refrigerate for 30 minutes to set.
  • Melt the chocolate and butter together in a heatproof bowl over simmering water. Allow to cool for 5 minutes. Gently fold in the egg yolks with a metal spoon until just combined, being careful not to overmix to prevent hardening of the chocolate.
  • Beat the thickened cream with electric beaters until soft peaks form. Gently fold half of the cream into the chocolate mixture until almost combined, then fold in the remaining cream.
  • In a spotless, dry bowl, whip egg whites with electric beaters until soft peaks form. Gently fold half of the egg whites into the chocolate mixture, then fold in the rest. Spoon the mixture into glasses, cover, and chill in the fridge for 3 hours. Serve chilled with a dollop of double cream and chocolate shavings on top.

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