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:

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.

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


by Ann Reardon How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

106 Comments View Comments

  1. Rating: 5

    how loing in advance can the cremoux, peanut butter powder and peanut butter brittle be made?

  2. Rating: 5

    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?


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

    • this is the recipe for the for the 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

      spread the peanuts on a parchment paper then set aside then boil the water and sugar to a specific temperature till it starts turning golden and then pour it over the peanuts and let them cool the break it.

  3. 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?

    • 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.

  4. Hi,

    For how many bombs is the recipe for?


  5. 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

    • 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

  6. how long does this take to cook?

    • 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

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

    • 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.

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

    • 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.

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

    • 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.

  10. hello,

    what else could you use instead of peanut butter?

    • 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.

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

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

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