Fine dining snicker dessert

I thought it was time for a new series and a very sweet one. Where going to turn a candybar into a beautiful dessert and today we're going to begin with a snicker bar. It's a chocolate mousse with caramelized peanuts, a peanut praline and a beautiful chocolate galette.

Peanut praline

250 grams	sugar
150 grams	water
250 grams	peanuts

First mix the sugar with the water and caramelize this on a low heat. Meanwhile transfer the peanuts on a silicon sheet and spread this. Once the caramel is golden brown pour it on the peanuts. Now let this cool down and then break it in smaller pieces. After that transfer it into a grinder and grind the peanuts into a beautiful praline. This takes about 6 hours. You can also do this in a blender. This is much faster, but it’s not going to be as smooth. Once it’s smooth transfer it into bowl. Then pour it into a piping bag and keep it out of the fridge for later.

Chocolate galette

Take some chocolate that’s melted till it’s 45 degrees Celsius. Now at some chocolate nips to cool the chocolate down till it’s 31 degrees Celsius. This process is called tempering. After it’s tempered pour some of the chocolate on a plastic sheet and spread this. Then let it set for 2 minutes and cut it with a big round cutter. Now cover it with another layer of plastic foil and then a cutting board to put some presser on it. Let this sit for at least two hours and then carefully take the galettes off the plastic. Now dust some gold powder on top and then keep them dry, covered and at room temperature for later.

Caramelized peanuts

50 grams	sugar
20 grams	honey
20 grams	water
20 grams	glucose syrup
200 grams	peanuts

Transfer the sugar into a saucepan together with the honey, the water and the glucose syrup. Now bring this to a boil. Once it has boiled add the peanuts and mix this. Now let it cool down. Then transfer it onto a silicon sheet. Now spread it and bake it at 160 degrees Celsius till golden. After that let it cool down.

Dark chocolate ganache

180 grams	cream
100 grams	dark chocolate

Pour the cream into a saucepan and bring this to a boil. Then turn of the heat and add the dark chocolate. Mix this till it’s completely emulsified and then pour it into a piping bag.

Basic chocolate mousse

2 leaves or 3.3 grams	gelatin
120 grams	cream
120 grams	dark chocolate
160 grams	cream

First soak the gelatin in cold water. Now pour the 120 grams of cream into a saucepan and bring this to a boil. When it has boiled turn of the heat and dissolve your gelatin. Then also add the dark chocolate and mix this. Now pour it into a bowl. Then pour 160 grams of cream into a bowl and whip this till it’s at yoghurt thickness. Now while stirring at this to the chocolate ganache and carefully fold this together. You don’t want to overmix this because then the mousse with separate.

How to finish the dessert

First cover the bottom of a plate with the chocolate mousse. Let this set in your fridge.

Now pipe a layer of the praline on the mousse and spread this. Then also pipe a small layer of the ganache on the praline. Let this set in your fridge. Once it’s set cover the top with the caramelized peanuts and put the golden chocolate galette on top. Now carefully heat up the galette with a hair dryer so it takes the shape of the peanut’s underneath. Then let it set for 5 minutes and it’s ready to be served. Enjoy!