Peanut butter, jelly and chocolate

10
60 minutes

Ingredients

Chocolate peanut mousse

  • 290g of dark chocolate
  • 75g of unsalted butter
  • 50g of peanut butter, good quality
  • 6 eggs, separated
  • 120g of caster sugar

Chocolate crumble

  • 90g of caster sugar
  • 150g of soft flour
  • 50g of cocoa powder, sifted
  • 1g of bicarbonate of soda
  • 2g of salt
  • 135g of unsalted butter, softened

Blackcurrant compote

  • 100g of blackcurrant purée
  • 100g of raspberry purée
  • 80g of caster sugar
  • 2g of pectin, ideally Sosa fruit pectin NH
  • 1g of agar agar

Caramelised peanuts

  • 100g of peanuts, salted and roasted
  • 50g of caster sugar
  • 25ml of water
  • 5g of unsalted butter

To serve

  • peanuts, salted and chopped
  • dark chocolate, tempered and set into thin sheets (optional)

Method

1
To make the mousse, place the butter and chocolate in a microwavable bowl and microwave in short 30-second bursts until fully melted. Whisk in the peanut butter and set aside
  • 75g of unsalted butter
  • 290g of dark chocolate
  • 50g of peanut butter, good quality
2
Whisk the egg yolks with 20g of the sugar until thick and pale. Fold this into the chocolate mixture
  • 6 eggs, separated
  • 120g of caster sugar
3
Whisk the remaining sugar with the egg whites until a stiff meringue forms. Fold this into the mousse, then pour it into a container and place in the fridge to set
4
For the blackcurrant compote, place both purees into a saucepan and gently heat – do not exceed 40°C. Meanwhile, mix the sugar, agar agar and pectin together, then sprinkle it into the puree, whisking constantly. Bring the jam to the boil, continuously whisking, then allow to cool
  • 100g of blackcurrant purée
  • 100g of raspberry purée
  • 80g of caster sugar
  • 1g of agar agar
  • 2g of pectin, ideally Sosa fruit pectin NH
5
For the peanuts, preheat an oven to 100°C/gas mark ½. Spread the nuts out on a baking tray and place in the oven to warm through
  • 100g of peanuts, salted and roasted
6
Meanwhile, place the sugar and water in a pan and bring to the boil, then continue to cook until the syrup reaches 118°C. Quickly add the warm nuts, and continue to stir over a medium heat until they begin to caramelise and turn golden. Remove from the heat, stir in the butter, then pour onto a lightly greased surface. Use heatproof gloves or spoons to separate the nuts into small clusters, then place in an airtight container and allow to cool
  • 50g of caster sugar
  • 25ml of water
  • 5g of unsalted butter
7
For the chocolate crumble, turn the oven up to 160°C/gas mark 3. Place the softened butter and sugar in the bowl of a stand mixer with a paddle attachment. Cream lightly until just combined
  • 135g of unsalted butter, softened
  • 90g of caster sugar
8
Add the sifted cocoa, bicarbonate of soda, salt and flour. Mix until a dough forms, then crumble the dough into small chunks onto a baking tray lined with baking paper. Bake for 10-15 minutes, then allow to cool
  • 50g of cocoa powder, sifted
  • 150g of soft flour
  • 1g of bicarbonate of soda
  • 2g of salt
9
To assemble the dish, place a large spoonful of the mousse in the centre of each plate. Roughly chop the caramelised peanuts and scatter over the top, along with pieces of chocolate crumble and chopped salted peanuts. Spoon or pipe dots of the blackcurrant compote, then finish with shards of dark chocolate (if using)
  • peanuts, salted and chopped
  • dark chocolate, tempered and set into thin sheets (optional)