Chocolate

Salted peanut caramel with chocolate cream

Name: Salted peanut caramel with chocolate cream recipe
Yield: 4
Ingredients: 100ml milk; 150ml thickened cream; 175g dark (70%) chocolate; 1 tsp vanilla extract; 1 egg; Whipped cream, to serve; 3/4 cup (165g) caster sugar; 150ml double cream; 100g salted roasted peanuts, chopped, plus extra to serve; Smoked salt flakes (such as Olssen’s or Maldon)

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by Matt Preston

delicious. senior editor

Oct 28, 2021

Otherwise known as Nigella Lawson's chocpots, 2.0. To make a larger serving for 12 people, you will need to triple this recipe and serve in a 3L trifle dish. Allow for increased preparation and chilling times. We served the cover recipe with thinly shaved dark chocolate.

100ml milk
150ml thickened cream
175g dark (70%) chocolate
1 tsp vanilla extract
1 egg
Whipped cream, to serve

Peanut caramel

3/4 cup (165g) caster sugar
150ml double cream
100g salted roasted peanuts, chopped, plus extra to serve
Smoked salt flakes (such as Olssen’s or Maldon)

Method

1.

For the peanut caramel, stir sugar and 1/2 cup (125ml) water in a saucepan over low heat for 5 minutes or until sugar dissolves. Stop stirring, increase heat to high and bring to the boil for 8-10 minutes until light golden. Remove from heat and carefully stir in the cream (it may bubble and spit). When calm, add peanuts. Cool slightly in pan. Pour caramel into 4 x 250ml heatproof glasses and cool completely, then sprinkle over some salt flakes.
2.

Place milk and cream in a saucepan over medium heat and bring to just below boiling point. Blitz chocolate to a crumb in a food processor or blender. Pour hot milk mixture over the chocolate crumb in the blender and stand for 30 seconds, then whiz for 30 seconds. With the motor running, add vanilla extract, then the egg, processing for 45 seconds or until smooth and combined. Pour carefully into ramekins and chill for 30 minutes (or ideally overnight). Remove from fridge 15 minutes before serving for a creamier consistency. Scatter with peanuts and serve cream alongside.
3.

If you are making the larger version from the cover, pour cooled peanut caramel into a 3L trifle dish and place in the fridge for 45 minutes to firm up. Pour over the chocolate cream and chill for at least 3 hours or ideally overnight. Top with whipped cream, shaved dark chocolate and extra peanuts.