Chocolate Bavarois with salted caramel peanuts

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30min. + 4 hours of stiffening in fridge

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This recipe reveals my secret for an easy, airy chocolate bavarois with a seductive combination of creamy peanut butter, caramelized peanuts and a touch of Fleur de Sel. Whether you serve it individually in glasses or as an impressive centerpiece on the party table, the combination of softness, creaminess and crispiness is irresistible. Choose a chocolate with a high cocoa content for an unparalleled taste experience!

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Ingredients

What do you need?

Quantity: 8 p

500 ml of milk
500 ml room
110 g sugar
3 yolks
5 gelatin leaves (18 g)
200 g dark chocolate (min. 80% cocoa)

Garniture:
100 ml whipped cream
100 g high -quality peanut butter

Peanut caramel:
100 g fine sugar
1 TL Fleur de Sel
150 g unsalted peanuts, peeled

500 ml of milk
500 ml room
110 g sugar
3 yolks
5 gelatin leaves (18 g)
200 g dark chocolate (min. 80% cocoa)

Garniture:
100 ml whipped cream
100 g high -quality peanut butter

Peanut caramel:
100 g fine sugar
1 TL Fleur de Sel
150 g unsalted peanuts, peeled

Preparation method

How do you make this?

Soak the gelatin leaves in plenty of cold water.

Melt the chocolate au bain-marie.

Beat the whipped cream and store in the fridge.

Heat the milk (do not boil) and add the wrestled gelatin leaves.

Allow the milk to cool a little to lukewarm.

Beat the yolks for 5 minutes of light white with the sugar.

Add to the melted chocolate and gently stir in the lukewarm milk.

Carefully mix the whipped cream underneath and pour into a bowl or glasses. Let it set in the fridge for at least 4 hours.

Beat the whipped cream lobbig.

Mix the peanut butter well so that the oil is well absorbed.

Roast the peanuts in the oven for 2-3 minutes at 100 ° C.

For the nut caramel, the sugar melt in a non -stick pan and add the warm nuts and fleur de sel.

Mix everything well so that the nuts are nicely covered with caramel. Never touch the caramel; After all, it is very hot. Pour a baking mat, place another baking mat on top and roll thinner with a rolling roll and let it cool completely.

Finish the dish with cream, peanut butter and crack the caramelnuts over it.

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