Welcome to How To Cook That I am Ann Reardon
Today we are making a chocolate peanut caramel bomb, this is a very rich dessert so you might
want to share it.
Firstly we need to temper our chocolate, there is a video on how to temper chocolate on the
channel I'll link to that at the end of this one.
Place the tempered chocolate into a hemisphere mold and spread it out so it covers the edges.
Now I am using dark chocolate but you can use milk or white if you prefer.
Tip it upside down and give it a shake to let any excess drip out.
We will use that excess chocolate later in the recipe so keep that.
Flip it back over and use a spatula just to flatten off around the tops.
Then turn it back over and leave it upside down to set.
Now to make our chocolate cremeux which will fill the bottom half you need some milk chocolate
and the left over dark chocolate from making our spheres.
Put them in a bowl and place a sieve over the top.
Then next mix together your egg yolks and sugar,
All the recipe quantities that you need for this are on the website howtocookthat.net
in grams and ounces and cups and everything that every body needs.
Pour your cream into a saucepan and heat it until it just starts to boil.
Add a little of that hot cream into the egg yolk mixture and stir it the whole time while
you are adding it.
Then add the at back into the cream in the saucepan and stir it in.
Return it to the heat and stir continuosly now you don't want to overheat this or it
will split and become lumpy.
We just want it to heat it until it gets to 85C or 185F.
Then pour it back through the sieve onto the chocolate.
Leave it for a moment for the chocolate to melt and then stir it in and keep stirring
it until it comes together into a nice smooth rich chocolatey custard.
We want to let this cool down until it comes to room temperature.
To get the hemisphere out of the mold just hold the edges and push on the top with your
thumb or fingers and just peel back the mold.
Now if it is properly tempered like this it should be nice and shiny and smooth.
Now we want some crunch to our dessert when we are eating it so for that we are going
to make some peanut brittle, Just pour some unsalted roasted peanuts onto a tray lined
with non-stick baking paper and spread them out to a single layer.
Then heat your sugar and water over high heat stirring it until the sugar dissolves.
Then take a pastry brush and wash down the sides of the pan, this gets rid of any sugar
crystals that are on the edge, if you don;t get rid of those it can make your sugar crystalize
back out at the end instead of being smooth.
Then let it boil unstirred until it starts to go golden.
Now it can be hard to see through those bubbles if it is golden or not.
So just take it off the heat, let the bubbles die down and look it the colour, if it's not
golden put it back on and let it start boiling again.
Now here I've taken it off the heat and you can see it's golden, if you're not sure just
take a small amount and put it on a cold surface or a plate and it should set up and straight
away and start to go hard and then you'll know it is ready.
Then pour it over your peanuts.
Do not touch this as it is hotter than boiling water and it sticks to you so you'll end up
with a bad burn.
While we are waiting for that to cool down.
mix together your peanut butter and the maltodextrin powder adding just one tablespoon at a time.
Now maltodextrin is very slightly sweet but hasn't got a flavour of it's own so it just
takes ont he flavour of what you are mixing it with so we are just going to get a peanut
butter flavoured powder that we can use in our dessert here.
Once your peanut brittle is completely cold you can snap it into small pieces ready to
use.
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On a plate place some peanut butter powder.
Then a chocolate hemisphere Then fill it with chocolate cremeux, now your
cremeux will set firmer if you put it in the fridge so if you want it firm just refrigerate
it at this stage.
Then sprinkle it with peanut brittle.
Then take another hemisphere and press it onto the base of a warmed pan.
This is just going to melt the very edge so you just want to melt that quickly and put
it on top to make the sphere.
To make the caramel sauce is really easy put the cream, butter and brown sugar in a bowl
and stir.
Then microwave on high heat for 2 minutes and stir again then keep giving it 1 minute
bursts and stirring it until it is hot and thickened.
And you can use this on icecream and any desserts that you want.
Place that into a jug.
Serve your dessert to the table and pour over the hot caramel sauce.
Now the top hollow part of the sphere will melt revealing the peanut brittle inside.
And then you can eat that rich creamy cremeux with the crunchy peanut brittle and smooth
caramel sauce.
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Click here to go to the channel and watch the video on tempering chocolate and here
for recipe on howtocookthat.net Have a great week
and I'll see you Friday [music: The Boat Song by Set Sail used with
permission]