Recipe: Deconstructed Chocolate and Peanut Butter S'mores

A glammed up all-American favourite
ByJasmine BandaliMonday , 07 September 2015
Recipe: Deconstructed Chocolate and Peanut Butter S'mores
© ITP Images

SERVES 4

INGREDIENTS
FOR THE CHOCOLATE JELLY

600ml cream
100g sugar
40g glucose
3 sheets of gelatine (bloomed)
250g dark chocolate
FOR THE CHOCOLATE MOUSSE
300g dark chocolate
3 large eggs
¼ cup sugar
1 tbsp cocoa powder
300ml cream
FOR THE MARSHMALLOW
338g sugar
113ml water
255g sugar fondant
3 sheets gelatine
FOR THE PEANUT BRITTLE COOKIES
100g butter
200g light brown sugar
150g orange juice
100g all-purpose flour
150g chunky peanut butter
TO ASSEMBLE
4 pieces shop-bought shortbread cookies
1 tbsp smooth peanut butter
1 tbsp melted marshmallow sauce

METHOD
1 For the chocolate jelly, place the cream, sugar and glucose into a pan and bring to the boil.  After it has boiled for 2 minutes, take off the heat and stir in the chocolate.
2 When the chocolate has melted, add the bloomed gelatine and stir until incorporated.
3 Pour the mixture onto a tray lined with clingfilm. The chocolate should be about 1 to 1½ cm thick.
4 For the chocolate mousse, place the chocolate in a bowl set over a pan of boiling water, being mindful that the bowl does not touch the water. Once melted, remove from the heat and allow to cool.
5 Place the eggs and sugar in a stand mixer or into a bowl and using an electric hand mixer. Mix for about 5 minutes until the mixture has doubled in volume. Then fold in the cooled chocolate and cocoa powder.
6 In a separate bowl whip the cream to stiff peaks. Gently fold the whipped cream into the chocolate mixture.
7 Place the mousse into a bowl and refrigerate for 1 hour.
8 For the marshmallow, place the sugar, water and fondant in a saucepan and bring to the boil. Once mixed, transfer to a mixing bowl and using an electric hand mixer, beat on high speed for about 5 minutes. Add the gelatine to the mixture and make sure everything is incorporated.
9 Line a tray with icing sugar. Pour the mixture into the tray and flatten out until it is about 2 to 3cm thick. Place in the fridge and allow to cool.
10 Remove from fridge and cut the marshmallow into cubes and coat with icing sugar.
11 Next, make the peanut brittle cookies. Preheat the oven to 200C.
12 Combine the orange juice, sugar and butter until soft. Add the flour and peanut butter to make a dough.
13 Roll up the dough into a log of about 6cm in diameter using clingfilm or baking parchment. Place the dough into the fridge to firm.
14 Place the dough on a baking tray lined with parchment. Cut the dough as thinly as possible and place on the tray.  Bake in the oven for a few minutes.  Don’t leave unattended, as it will cook fast.
Place the jelly in a squiggle on the plate and pipe the marshmallow sauce, peanut butter and chocolate mousse on the plate as shown in the picture, along with pieces of shortbread and the peanut brittle cookies. Use a small blow torch to burn the marshmallows before serving

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