CHOCOLATE MOUSSE WITH SALTED PEANUT CARAMEL

CHOCOLATE MOUSSE WITH SALTED PEANUT CARAMEL

INGREDIENTS 200g dark cooking chocolate, finely chopped 30g butter 3 eggs, separated, at room temperature 250ml (1 cup) thickened cream Double cream, to serve Chocolate shavings, to serve (see tip) PEANUT CARAMEL 155g (3/4 cup) caster sugar 125ml (1/2 cup) water 150ml double cream 80g (1/2 cup) salted roasted peanuts, coarsely chopped

HOW TO MAKE 1.To make the peanut caramel, stir the sugar and water in a saucepan over low heat for 5 minutes or until sugar dissolves. Increase heat to high.Bring to the boil.Boil, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 8-10 minutes or until golden. Remove from heat. Stir in the cream until well combined. Stir in peanuts. Spoon into six 250ml (1 cup) heatproof glasses. Place in the fridge for 30 minutes to set. 2.Meanwhile, melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Set aside for 5 minutes to cool slightly. Use a metal spoon to stir in the egg yolks until almost combined. (Don't overstir, as the chocolate can harden). 3.Use electric beaters to beat the thickened cream until soft peaks form. Gently fold half the cream into the chocolate mixture until almost combined. Fold in remaining cream. 4.Use electric beaters to beat egg whites in a dry, clean bowl until soft peaks form. Fold half the egg white into chocolate mixture. Fold in remaining egg white. Spoon into the glasses. Cover. Place in the fridge for 3 hours to set. Serve topped with double cream and chocolate shavings.

NUTRITION

• 2723 kj
  ENERGY
 
• 47.7g
  FAT TOTAL
 
• 26.7g
  SATURATED FAT
 
• 2.3g
  FIBRE
 
• 10.2g
  PROTEIN
• 193mg
  CHOLESTEROL
 
• 114mg
  SODIUM
 
• 43.8g
  CARBS (SUGAR)
 
• 49.8g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

You can make the mousse and caramel the day before. Just cover with plastic wrap and keep in the fridge, then top with cream and chocolate before serving.