Dark Chocolate Peanut Butter Mousse with Date Caramel and Dark Chocolate Ganache

Featured by Mission Estate Winery in the International Wine Club.
Dark Chocolate Peanut Butter Mousse with Date Caramel and Dark Chocolate Ganache

Description

This decadent dessert is not only a treat for your tastebuds, but a treat for the eyes too! The Dark Chocolate Peanut Butter Mousse recipe provided by Fix and Fogg is the perfect (and easy!) way to satisfy anyone's sweet-tooth! Try pairing it with a glass of Mission Estate 2014 Reserve Pinot Noir.

Yield: 2 - 4
Prep Time: 25 Minutes
Cook Time: 30 Minutes

Ingredients


Date Caramel:
• 20 dates, pitted and soaked 20 minutes in hot water
• 1/4 tsp. salt

Dark Chocolate Peanut Butter Mousse:
• 1 1/2 cups good quality coconut cream, chilled
• 3 tbsp. Fix and Fogg Dark Chocolate Peanut Butter (See Adventure Package: New Zealand)
• 2-3 tbsp. rice malt syrup, to taste

Dark Chocolate Ganache:
• 100g dark chocolate (70-85%)
• 100ml coconut cream

Instructions


Date Caramel:
Drain the hot water from the dates. Blend dates and salt in food processor until smooth - pass through a sieve if date skin remains. Place date caramel in the fridge to cool.

Dark Chocolate Peanut Butter Mousse:
Blend all ingredients together until completely combined and smooth.

Dark Chocolate Ganache:
Bring coconut cream to a simmer, then pour over broken up chocolate. Let sit for 5 minutes and then stir until smooth and combined.

To serve:
Layer mousse, caramel and ganache in a glass to serve.


Recipe provided by Fix and Fogg Peanut Butter Makers - located in New Zealand and is a featured artisan company in our New Zealand Adventure Package.



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