with Salted Peanut Honeycomb

Chris & Bex's dessert, Chocolate & Peanut Butter Mousse


2L cream

1 Tbsp flaky sea salt

680g 70% dark chocolate

175g brown sugar

4 tsp powered gelatine

Chocolate Mousse

1 ¾ cups cream

12oz semi-sweet chocolate chips

4 Tbsp butter

1 tsp unflavoured powdered gelatine

Peanut Butter Mousse

460g cream cheese

460g peanut butter

500g icing sugar

3 tsp vanilla extract

Salted Peanut Honeycomb

1kg sugar

65g golden syrup

1kg butter

85g salted, roasted peanuts

1/2 tsp bicarbonate soda

Salted Caramel Sauce

175g brown sugar

300ml cream

50g butter

1/2 tsp salt


1. To make the chocolate mousse, start by placing 1 1/2 C of cream in to the fridge. Chill equipment for beating the mousse in freezer. Place the chocolate, coffee, butter and rum in a bowl on top of a double boiler. Once the chocolate has melted remove from the heat and stir.

2. Place 1/4 C cream into a metal measuring cup and sprinkle in the gelatine. Allow to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatine will be damaged. Stir mixture into the cooled chocolate and set aside.

3. In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse. Spoon into martini glasses and chill for at least 1 hour.

4. To make the peanut butter mousse, place cream cheese, peanut butter, powdered sugar, and vanilla extract into a cake mixer and beat on medium speed until fluffy and smooth. In a medium bowl using an electric mixer fitted with the whisk attachment, whisk cream until soft peaks. Gently fold half of the whipped cream into the peanut butter mixture, then fold in the other half. Fill each jar with two alternating layers of peanut butter mousse and chocolate ganache. 

5. To make the Honeycomb, start by greasing a baking tray with oil. Place sugar, syrup, peanuts & butter into a pot over a medium heat until the sugar dissolves. Turn up the heat and bring to a boil. Once the temperature reaches 145* remove from the heat. Add vanilla and soda and mix well. Then pour quickly onto a lined baking tray. Leave to cool completely, then crumble/break into pieces.

6. To make salted caramel sauce, combine ingredients in a saucepan set over a low heat, and stir until the sugar has dissolved. Turn the heat up and bubble the sauce for 2-3 mins until golden and syrupy. Leave to cool for 10 mins before serving.