Chocolate Peanut Dessert Recipe - HowToCookThat : Cakes, Dessert &... (2024)

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106 Comments View Comments

1. 

   malkaMay 17, 2023, 6:23 amReply

   Rating: 5

   HI
   how loing in advance can the cremoux, peanut butter powder and peanut butter brittle be made?

2. 

   ChrisMay 30, 2020, 5:31 pmReply

   Rating: 5

   Hi,
   how do you make the sugar syrup for the peanuts.
   What’s the ratio of sugar to water? What temperature is the liquid allowed to reach?

   LG
   Chris

   • 

     MelodyFebruary 5, 2021, 2:28 amReply

     1 cup or 216g (7.62 ounces) superfine (or caster) sugar
     1/4 cup or 63millilitres (2.13 fluid ounces) water

   • 

     tisha nairJune 20, 2021, 3:22 pmReply

     this is the recipe for the for the peanut brittle :
     1 cup or 216g (7.62 ounces) superfine (or caster) sugar
     1/4 cup or 63millilitres (2.13 fluid ounces) water
     100g (3.53 ounces) or 2/3 cup unsalted roasted peanuts

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     spread the peanuts on a parchment paper then set aside then boil the water and sugar to a specific temperature till it starts turning golden and then pour it over the peanuts and let them cool the break it.

3. 

   MalkaMay 16, 2019, 12:05 amReply

   Dear Ann,
   I can’t wait to make this! Can I have the chocolate balls with the cremoux inside waiting in the fridge until I serve them or better to do it right before? And can I make the whole caramel sauce in. A pot?
   THnaks

   • 

     AnnMay 20, 2019, 3:43 pmReply

     Hi Malka, My only concern with doing it ahead would be that the peanut brittle may go soft or sticky in the fridge next to the creameux. If you need to make it ahead here are a couple of options 1. leave the peanut brittle out and add it onto the plate instead. 2. coat the peanut brittle in chocolate so it is not exposed to moisture.

4. 

   KarlijnDecember 17, 2018, 3:46 amReply

   Hi,

   For how many bombs is the recipe for?

   Thanks!

5. 

   LindseyBNovember 29, 2018, 3:20 amReply

   Hi, I’m thinking of serving this after Christmas lunch with a scoop of vanilla ice cream on top of the cremeaux. Could I make the spheres the week before Christmas and keep them in the ‘fridge? Thanks x

   • 

     Admin HowToCookThatNovember 29, 2018, 2:13 pmReply

     Hi LindseyN, you could though I think making them just a couple of days out would reduce the risk of your choclate discolouring or blooming with storage in the fridge.

     • 

       LindseyBDecember 1, 2018, 4:57 amReply

       Thanks so much Ann. x

6. 

   dgOctober 5, 2018, 9:42 pmReply

   how long does this take to cook?

   • 

     Admin HowToCookThatOctober 11, 2018, 1:29 pmReply

     Hi dg, there are a couple of elements here and how long they take will depend on your level of experience. You could prepare all the elemnts in 60-70mins, however you would need to allow time for everything to chill before assembling

7. 

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   DvirFebruary 18, 2018, 12:57 amReply

   How crucial is the Maltodexterine?
   Its pretty hard to get that where I’m leaving.

   • 

     Admin HowToCookThatFebruary 23, 2018, 11:12 amReply

     Hi Dvir, If you want to make the peanut butter powder then you will need it. You can always leave off the peanut butter powder if you prefer.

8. 

   DvirFebruary 18, 2018, 12:47 amReply

   Hi, Thanks for the recipe! How many spheres do you get with these ingredients amounts?

   • 

     Admin HowToCookThatFebruary 23, 2018, 11:13 amReply

     These quantities will make at least a half a dozen serves. You may get a one or two extra, just depends on how you go with the chocolate hemispheres. make extra hemispheres of you can as it is handy if one cracks.

9. 

   KateAugust 11, 2017, 6:19 amReply

   What temperature can milk chocolate get to before it is no longer tempered?

   • 

     Admin HowToCookThatAugust 11, 2017, 10:44 amReply

     Hi Kate, If you heat chocolate above 94F or 34C the beta crystals melt and the chocolate will need to be re-tempered. However remember that it doesn’t heat evenly so pushing the temp up to that level want guarantee that all your chocolate stays in temper. The trick is to keep it low and don’t overheat to allow the chocolate to stay in temper.

10. 

    sueJuly 14, 2017, 8:55 pmReply

    hello,

    what else could you use instead of peanut butter?

    • 

      Admin HowToCookThatJuly 21, 2017, 12:06 pmReply

      Hi Sue, You could mix the maltodextrin with another flavour to make a powder that you think would work well with your dessert. Why not mix it with a little cooled caramel to make a caramel powder if you prefer.

11. 

    JulieJuly 11, 2017, 8:23 amReply

    Hi Ann, is there any chance there’s a way to this without the candy thermometer.

    • 

      Admin HowToCookThatJuly 21, 2017, 12:17 pmReply

      It is best to use a candy thermometer. THe results are worth it.

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Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for crazy sweet creations.

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