Chocolate bavarois with salted caramel peanuts

Name: Chocolate bavarois with salted caramel peanuts
Cook time: 30 min
Total time: 30 min
Yield: 8P
Ingredients: 500 ml milk; 500 ml cream; 110 g sugar; 3 yolks; 5 sheets of gelatin (18 g); 200 g dark chocolate (min. 80% cocoa); Garnish:; 100 ml whipped cream; 100 g high-quality peanut butter; Peanut Caramel:; 100 g fine sugar; 1 tsp fleur de sel; 150 g unsalted peanuts, shelled

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30min. + 4h setting in the fridge

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This recipe reveals my secret for an easy, airy chocolate bavarois with an irresistible combination of creamy peanut butter, caramelized peanuts, and a hint of fleur de sel. Whether you serve it individually in glasses or as an impressive centerpiece on the festive table, the combination of softness, creaminess, and crunchiness 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: 8P

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

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

Peanut Caramel:
100 g fine sugar
1 tsp fleur de sel
150 g unsalted peanuts, shelled

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

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

Peanut Caramel:
100 g fine sugar
1 tsp fleur de sel
150 g unsalted peanuts, shelled

Preparation method

How do you make this?

Soak the gelatin sheets in plenty of cold water.

Melt the chocolate in a bain-marie.

Whip the cream until soft peaks form and keep in the fridge.

Heat the milk (do not boil) and add the squeezed gelatin sheets.

Let the milk cool down to lukewarm.

Beat the yolks for 5 minutes until light and fluffy with the sugar.

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

Carefully fold in the whipped cream and pour into a dish or glasses. Let set in the fridge for at least 4 hours.

Whip the cream until soft peaks form.

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

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

For the nut caramel, let 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 coated with caramel. Never touch the caramel; it is very hot. Pour onto a baking mat, place another baking mat on top, and roll thinner with a rolling pin and let cool completely.

Finish the dish with cream, peanut butter, and crush the caramelized nuts on top.

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