Peanut Dacquoise With Peanut Butter Mousse

Peanut Dacquoise With Peanut Butter Mousse

Peanut Dacquoise With Peanut Butter Mousse Peanut dacquoise with peanut butter mousse is made of dollops of creamy mousse that are sandwiched between glazed meringue layers. This recipe is creamy, crispy and crunchy all at the same time. This dessert may look very intimidating but once you get acquainted with the recipe, it’s is pretty easy to make.

Peanut Dacquoise with Peanut Butter Mousse

Preparation time: 50 minutes
Chilling time: 4 hours
Baking time: 1½ hours
No. of serving: 16

Ingredients required

For the meringue layers

2½ cups roasted peanuts
12 egg whites
1½ cups sugar
1/4tsp cream of tartar
A pinch of kosher salt

For the peanut butter mousse

½ cup brown sugar
1 cup chunky peanut butter
2 tbsp sugar
2 cups chilled heavy cream
1 tsp vanilla extract

For the chocolate glazing

½ cup sugar
½ cup cocoa powder
2 cups whipped cream
2 2/3 cups semi-sweet chocolate chips

Method

For the meringue layers

1. Preheat the oven to 140 degrees C. Separate the egg whites from the yolk and place them in a large bowl.  Add 1 cup of sugar, cream of tartar and kosher salt into the bowl.

2. With the help of an electric beater, beat the meringue until it becomes stiff and glossy. Grind 2 cups of peanuts and ½ cup of sugar in a food processor or blender and add it into the bowl.

Peanut Dacquoise With Peanut Butter Mousse

Photo Credit: Firstlookthencook.com/author/dawnkling

3. Trace six 7-inch circles on parchment sheets and line them in three baking trays.  Spoon the meringue into each circle and spread them evenly. Coarsely chop the remaining peanuts and sprinkle them on top of the meringue layers.

4. Place the trays in the preheated oven for 1½ hours. The baked meringue layers should be pale white, dry and crisp. Turn off the oven and leave the meringue layers in it for a few hours.

For The Peanut Butter Mousse

Whisk one cup of heavy cream, vanilla extract and sugar in a small bowl and place it aside. In a large bowl, blend peanut butter and brown sugar using an electric mixer. Add the rest of the cream into the peanut butter mixture and beat it until peaks form. Fold the whisked cream- sugar mixture into the large bowl. Place the mousse in the refrigerator and chill until required.

For The Chocolate Glazing

Place a sauce pan over a medium flame. Add half a cup of water, cocoa powder and sugar into the pan. Stir continuously until you get a smooth mixture. Add whipped cream and bring the contents of the pan to a boil. Remove the pan from the stove, add the chocolate chips and stir continuously until the chocolate melts. Leave the panat room temperature for two hours, stirring occasionally, until it thickens.

Assemble The Dessert

Gently run a knife under meringues to release it from the paper. Use a knife or spoon to spread the chocolate glaze on four meringue layers.  Leave the remaining two meringue circles unglazed. Chill in the refrigerator for about 30 minutes or until the chocolate sets.

Place a glazed meringue layer on a plate. Spread peanut butter mousse generously on the surface and place another glazed meringue on top of it. Spread another layer of mousse and top it with an unglazed meringue layer. Assemble the other three meringue circles in another plate in a similar way. Pour the rest of the chocolate glazing on top of both the dacquoises. Chill them for at least two hours before serving.

Photo Credit: Firstlookthencook.com/author/dawnkling