Ann Reardon

Chocolate Peanut Dessert Recipe

chocolate peanut dessert recipe reardon 

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 (225.05 millilitres)) 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
chocolate crémeux peanut brittle
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

chocoalte peanut dessert how to cook that

Equipment Used:
Candy Thermometer
Sphere mold

2014

by Ann Reardon How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can pre-order your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

104 Comments View Comments

  1. Rating: 5

    Hi,
    how do you make the sugar syrup for the peanuts.
    What’s the ratio of sugar to water? What temperature is the liquid allowed to reach?

    LG
    Chris

    • 1 cup or 216g (7.62 ounces) superfine (or caster) sugar
      1/4 cup or 63millilitres (2.13 fluid ounces) water

  2. Dear Ann,
    I can’t wait to make this! Can I have the chocolate balls with the cremoux inside waiting in the fridge until I serve them or better to do it right before? And can I make the whole caramel sauce in. A pot?
    THnaks

    • Ann

      Hi Malka, My only concern with doing it ahead would be that the peanut brittle may go soft or sticky in the fridge next to the creameux. If you need to make it ahead here are a couple of options 1. leave the peanut brittle out and add it onto the plate instead. 2. coat the peanut brittle in chocolate so it is not exposed to moisture.

  3. Hi,

    For how many bombs is the recipe for?

    Thanks!

  4. Hi, I’m thinking of serving this after Christmas lunch with a scoop of vanilla ice cream on top of the cremeaux. Could I make the spheres the week before Christmas and keep them in the ‘fridge? Thanks x

    • Admin HowToCookThat

      Hi LindseyN, you could though I think making them just a couple of days out would reduce the risk of your choclate discolouring or blooming with storage in the fridge.

      • Thanks so much Ann. x

  5. how long does this take to cook?

    • Admin HowToCookThat

      Hi dg, there are a couple of elements here and how long they take will depend on your level of experience. You could prepare all the elemnts in 60-70mins, however you would need to allow time for everything to chill before assembling

  6. How crucial is the Maltodexterine?
    Its pretty hard to get that where I’m leaving.

    • Admin HowToCookThat

      Hi Dvir, If you want to make the peanut butter powder then you will need it. You can always leave off the peanut butter powder if you prefer.

  7. Hi, Thanks for the recipe! How many spheres do you get with these ingredients amounts?

    • Admin HowToCookThat

      These quantities will make at least a half a dozen serves. You may get a one or two extra, just depends on how you go with the chocolate hemispheres. make extra hemispheres of you can as it is handy if one cracks.

  8. What temperature can milk chocolate get to before it is no longer tempered?

    • Admin HowToCookThat

      Hi Kate, If you heat chocolate above 94F or 34C the beta crystals melt and the chocolate will need to be re-tempered. However remember that it doesn’t heat evenly so pushing the temp up to that level want guarantee that all your chocolate stays in temper. The trick is to keep it low and don’t overheat to allow the chocolate to stay in temper.

  9. hello,

    what else could you use instead of peanut butter?

    • Admin HowToCookThat

      Hi Sue, You could mix the maltodextrin with another flavour to make a powder that you think would work well with your dessert. Why not mix it with a little cooled caramel to make a caramel powder if you prefer.

  10. Hi Ann, is there any chance there’s a way to this without the candy thermometer.

    • Admin HowToCookThat

      It is best to use a candy thermometer. THe results are worth it.

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