Chocolate Peanut Dessert Recipe

 

Chocolate, peanut bomb with caramel sauce. This is rich, crunchy, gooey and impressive – you’ve got to make it for your friends, or just for you. Pour over the hot caramel sauce and watch the top melt open and then dive your spoon into the rich goodies that await inside.

To make the chocolate peanut dessert you will need:

Spheres
400g (14.11 ounces) dark chocolate (you will have left over, use below) Check your chocolates ingredients if it contains cocoa butter it is real chocolate and must be tempered or will not hold its shape at room temperature, please see this previous post on tempering.

Cremeux
135g (4.76 ounces) dark chocolate 
110g (3.88 ounces) milk chocolate
225millilitres (7.61 fluid ounces) or 1 cup minus 5 teaspoons of cream (any cream that is around 35% fat is good)
60g (2.12 ounces) egg yolk (approx 4)
30g (1.06 ounces) or 2Tbsp plus 1 tsp sugar

1 cup or 216g (7.62 ounces) superfine (or caster) sugar
1/4 cup or 63millilitres (2.13 fluid ounces) water
100g (3.53 ounces) or 2/3 cup unsalted roasted peanuts

Easy Caramel Sauce
75g (2.65 ounces) or 1/3 cup butter
100millilitres (3.38 fluid ounces) or 1/3 cup plus 3 teaspoons of (35% fat) cream
100g (3.53 ounces) or 1/3 cup plus 1 Tbsp and 2 tsp of brown sugar

Powdered Peanut Butter 
2 Tbsp or 30g (1.06 ounces) smooth peanut butter
3 Tbsp maltodextrin powder

Equipment Used:
Candy Thermometer
Sphere mold

Resource: howtocookthat