"Craving for something delicious to suit your sweet tooth? Here is a recipe for a sugary delight that is served exclusively in premier hotel establishments the likes of PARKROYAL COLLECTION Pickering Singapore and one you could make from the comfort of your home with a little bit of culinary-know-how."
Peanut Butter Chocolate Crunch
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Prep time: 25mins
Cook time: 45mins
Serves or Makes: 4
Recipe Card
ingredients
Peanut Butter Crunch Base
- 360 grams Peanut Butter
- 85 grams Milk Chocolate
- 100 grams Rice Krispies
- 50 grams Chopped Salted Peanut
ingredients
Chocolate Crémeux
- 165 grams Milk
- 165 grams Whipping Cream
- 55 grams Sugar
- 55 grams Egg Yolk
- 235 grams Dark Chocolate
ingredients
Chocolate Chantilly
- 400 grams (1 cup plus 2 tablespoons) Whipping Cream
- 100 grams Dark Chocolate
ingredients
Chocolate Ganache
- 200 grams Whipping Cream
- 30 grams Sugar
- 200 grams Dark Chocolate
- 40 grams Butter
Method
Step 1
Starting with the ganache, add the whipping cream and sugar into a pot and bring to a boil. Pour the boiling mixture over the dark chocolate in a bowl and stir to melt it. When the mixture has cooled to 35°C, add the butter and blend thoroughly with a hand blender. Cover the bowl with a cling wrap and leave it to sit at room temperature, or chill it in the refrigerator if your room is too warm (above 26°C).
Step 2
Once the ganache has set and is suitable for piping, pipe into simple round dots of different sizes onto a tray lined with parchment paper using a round piping nozzle and freeze it.
Step 3
Moving on to the chocolate crémeux, whisk the egg yolk and sugar together in a bowl until it is well-mixed.
Step 4
Combine the milk and whipping cream in a pot and bring to a boil. Once it is boiling, remove the pot from the stove and pour half of the liquid into the yolk mix. Mix well and add the mixture back into the pot with the remaining half of the liquid.
Step 5
Simmer on low heat while continuously whisking until the mixture is 82°C before pouring it over the dark chocolate in a bowl. Should you not have a thermometer, cook the mixture until it has thickened slightly, scoop some up with a spatula and run your finger down the middle. It should leave a canal when it is ready. Using a hand blender, blend the mixture until it is well-blended together, cover with a cling wrap and leave it to cool.
Step 6
Begin preparing the peanut butter crunch base by melting the milk chocolate over a pot of hot water. Add the melted chocolate, peanut butter, Rice Krispies and chopped salted peanuts together and mix well. Set the mixture in a 7-inch square cake mould and chill for 5 minutes. After 5 minutes, pour the previously set aside crémeux on top of the crunch base and leave it in the freezer.
Step 7
Prepare the chocolate chantilly by melting the dark chocolate over a pot of hot water. Whip the whipped cream until a soft peak forms and add the melted dark chocolate before whipping until it forms a stiff peak.
Step 8
Finally, remove the frozen base and crémeux from the cake mould and pipe the chocolate chantilly into simple round dots of different sizes on top of the crémeux. Turn the frozen ganache upside down, place them among the piped chocolate chantilly to your liking and decorate.