makes
22
prep
30 minutes
cook
15 minutes
difficulty
Ace
makes
22
serves
preparation
30
minutes
cooking
15
minutes
difficulty
Ace
level
Ingredients
Peanut feuilletine
- 400 g white chocolate, finely chopped
- 200 g cocoa butter (see note)
- 280 g peanut butter
- 720 g feuilletine (see note)
Chocolate mousse
- 180 g egg yolk
- 110 g caster sugar
- 195 g water
- 600 g dark chocolate (64%), finely chopped
- 675 g pouring (single) cream
Caramel glaze
- 180 g pouring (single) cream
- 2 g salt
- 120 g caster sugar
- 187 g milk chocolate, finely chopped
- 27 g cocoa butter (see note)
- 112 g butter, cubed, at room temperature
To serve
- good-quality vanilla ice cream
- praline peanuts
- chocolate curls
Chilling time 3 hours
Instructions
To make the peanut feuilletine, gently melt together the chocolate and cocoa butter in a metal bowl over a saucepan of gently simmering water, then add the peanut butter and then the feuilletine.
Spread the mixture onto a sheet of silicone paper, top with another sheet and roll out thinly using a rolling pin. Remove the top sheet of paper, place a 22.5 cm square metal frame on top, press down and cut out the base. Discard the scraps.
To make the chocolate mousse, first make a sabayon. Place the egg yolks, sugar and water in a bowl over a pan of simmering water. Whisk vigorously and the mixture will thicken as air is incorporated and the egg yolks cook. Once the mixture is thick and glossy, the sabayon is ready.
Gently melt the chocolate in a metal bowl over a saucepan of gently simmering water.
Semi-whip the cream until soft peaks and set aside.
Transfer the sabayon to an electric mixer and whisk until cool. Once cool, fold the sabayon and cream together, then add to the melted chocolate. Spread the mixture into the metal frame with the peanut feuilletine base, leaving room at the top for the caramel glaze. Allow to set in the fridge for 1 hour. This makes more chocolate mousse than you will need.
To make the caramel glaze, boil the cream and the salt together and set to one side.
Place a frying pan over medium-high heat, add the sugar and spread evenly in the pan. Allow it to melt, swirling the pan gently until a nice caramel colour. Very carefully, pour the hot caramel into the cream mixture and stir to combine.
Place the chocolate in a metal bowl and pour the caramel over in stages as for a ganache. Gently stir until melted and smooth.
Melt the cocoa butter and add to the ganache. Once the ganache has cooled, add the butter and stir to combine.
Spread a thin layer of on top of the mousse and put in the fridge to set, about 2 hours. The longer you leave it in the fridge, the harder it will set.
To serve, remove the metal frame and use a knife dipped in hot water to slice the slab into bars. Serve with a quenelle of ice cream and praline peanuts if you like.
Notes
• Cocoa butter is available from gourmet food shops.
• Feuilletine are small crisp pastry flakes, which can be bought from specialty food shops.
Recipe courtesy of Mr. Hive Kitchen & Bar.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
