Dark Chocolate Peanut Butter Mousse with Date Caramel and Dark Chocolate Ganache
A featured Wine Club recipe for Mission Estate Winery.
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 - 4Prep 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.
