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

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105 Comments View Comments

  1. Hi Ann,
    I was wondering, how many full spheres will 400gram of chocolate make? I want to make 8 spheres and fill them with ice cream in stead of the cremeux/pudding. How much chocolate do I need?
    Thanks for this lovely recipe!

    • Hi Rick, 400g should give you 8 spheres, though it is good to have a little extra to play with. It will also dpend how thick you make your sphere walls. It is always smart to make a couple of extra hemispheres in case one gets dropped or cracked in the prep process.

  2. What kind of milk do I use???

    • Hi Veronica, use whole milk which is about 4% fat.

  3. Hello Ann,

    Is there any chance if I switch the Caramel Sauce into Coconut Sauce? Since the Chocolate is sweet and the Caramel Sauce is also sweet? Maybe if I pour salted Coconut sauce, would be suitable for that?

    Rgds,

    Santy

    • Hi Santy Marlin, Ann hasn’t tried it but if you do, let us know how it goes.

  4. Hi Ann!

    Is there a written method for this recipe?

    Thank you!

  5. Hi, I just wanted to say thank you for posting this video which had clear and detailed instructions. I used this recipe for an assessment at school in which we focused on gourmet desserts. I did have to make adjustments considering our school implements a strict nut-free policy. Instead of the peanut crumble I blended dried banana’s to create a similar texture and also included fresh bananas within the sphere. This changed the flavour but definitely not in a bad way, it tasted like a deconstructed banoffee pie. The theatrical element in the serving really helped me to stand out from the other dishes and I highly recommend for anyone to try this. 🙂

    • Great work Madison and well done on the creative adjustments. You deserve to do well!

  6. Hi Ann,

    What can I use as a good substitute for the maltodextrin? Thanks

    • Hi Vijay there is not really anything else that does this without effecting the flavour. You could skip it and just make a hard crack caramel and pour it over the peanuts and then once it is cold blend them to make a powder.

  7. Hi Ann, I was wondering approximately how much caramel sauce this recipe makes and how many spheres it will pour over to successfully melt each one. Thanks ☺️

    • Hi Josie, Ann made at least 6 spheres. You use more chocolate than you need to pour the spheres. The caramel quantity given should be enough for 4-6 spheres depending on how generous you want to be with the serves.

  8. Did you use unsalted butter????

    • Well, for the caramel sauce???

      • Hi
        The milk is not mentioned in the video? At what stage do you add it??

        • Hi Sam, the milk should not be in the recipe. Thaks for asking. I have deleted it from the recipe.

    • Yes Rebecca, Ann used unsalted butter.

  9. Hi Ann, I’ve decided to do this dessert for a school assignment in a few weeks, and I was wondering how long it takes to make this dessert? I’m hoping under 90 minutes (hour and a half) because we’ve only got 2 periods to do this and the reason I chose this dessert is because we need to cook something with protein in it and I thought hey the PEANUTS!! So please reply or if you are unable to reply can someone in the comments tell me.
    Thanks:)

    • Hi Jake, Ann can make this in 90 mins but it would be tough going if ou haven’t made it before. You also have to wait for thngs to set which can be challenge if time is short. Try practicing it at home and see if you can do it well in 90 mins.

  10. hi i wanna ask that what is the duration of this dessert ??

    • Hi Sabina, Because this recipe containss egg, you will need to use it within a day. You could make it the day prior to serving and store it in the fridge.

      • If making the day before and storing in the fridge — does the caramel sauce also have to be stored in the fridge or can that stay out at room temperature? Thank you!

  11. can you please give a vegetarian substitute for eggs, my dad is allergic to eggs.

    • Hi Pious, You could replace the cremeaux with a chocolate mousse that doesn’t use eggs. Alternatively you could use a whipped ganache though it would be very sweet.

  12. can we use white sugar instead of brown sugar for the caramel sauce? please reply and tell me. i want to make the caramel sauce!

    • Hi Rifa, yes you can but it will effect the flavour and the colour of the sauce

      • So is there any other ingredient that we can use for the caremel sauce?

        • Hi Rifa, You could do a hot chocolate sauce or a hot fruit sauce. It just needs to be hot enough to melt the chocolate.

  13. Amazing, I’m so tempted to make this but don’t have equipments to make chocolate balls. Wondering whether easter eggs chocolate would work? A bit a of a cheat!

  14. I decided to make these except I filled the spheres with ice cream. Thank you for easy to follow directions. My family and friends were thrilled. They came out perfect on my first try. The presentation was so fun.

    • That sounds AMAZING laura!

  15. Hey Ann I can’t wait until I can try this recipe!!! I did the Chocolate Mars bar brownie cheesecake, though the chocolate chips we used instead of the melts ruined it because I am not a fan of chocolate chips… 🙂

  16. I, too, prepared this for a Christmas dessert. I agree with you, the caramel sauce makes it too sweet, but I’m not giving up. I’m trying to figure out how to make it less sweet. My family (the big kids and the little kids) enjoyed watching it implode, then sharing a bombe. It was fun!

    • I used the white chocolate mousse from the instagram cake and it turned out great!

  17. Awesome guide! My first time tempering chocolate and my spheres came out perfectly!
    I made the Cremeux in advance of when I intend to serve it… will it keep ok in the refrigerator for 2 or 3 days?
    I assume you can also make the sauce in large enough quantities and reheat as needed?

    Thanks again for such an awesome video.

  18. Hi BETH may you cook a lavender marcaroons cake oh and i am a singaporean girl

  19. I love how the chocolate shell melts and all the flavors meld together when you add the caramel sauce. It makes a stunning presentation.

    • thanks Beth 😀

  20. Hello Ann,
    This looks amazing! I can’t wait to see what you have in store for Halloween. Pumpkin pinata? White fairy floss like webs? Witches hat doubling as Harry Potter themed? I have ideas but no execution, love your work as a mum of 3 boys too (under 10) I envy your commitment!

    • Hi Beth, 3 boys is wonderful 😀 I’m not really into Halloween it’s not big here in Australia but your ideas sound fun

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