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Chocolate and Peanut Cheesecake

By 4th January 2019Articles, Lifestyle, News

For the peanut base:

  • 250g digestive biscuits
  • 63g butter
  • 62g peanut butter

Place the biscuits into a food processor and blend until a smooth crumb. Melt the butter & peanut butter until soft. Mix all the ingredients for the peanut base together until well mixed. Place the mixture into the preferred mould and press down firmly.

For the chocolate and coffee mousse:

  • 225g dark chocolate (55%)
  • 225g milk chocolate
  • 285ml double cream
  • 20g Espresso
  • 3 egg yolks
  • 55g caster sugar
  • 285ml whipping cream

Place both chocolates into a bowl with the double cream and melt over a bain-marie, add the espresso to the melted chocolate and mix until smooth. Place the egg yolks and caster sugar into a mixer machine and whisk at a high speed until a light sabayon (sauce) is formed. Fold both mixtures together until smooth. Lightly whip up the whipping cream and fold into the chocolate mixture. Pour the chocolate and peanut mousse mix into the biscuit base and set in the fridge.

For the mirror glaze:

  • 175g water
  • 225g caster sugar
  • 75g cocoa powder
  • 125g double cream
  • 18g gelatine

Boil the water, caster sugar and cocoa powder until smooth. Add the double cream and bring the mixture back up to the simmer. Add the soaked gelatine and stir in until dissolved. Strain the mixture through a fine sieve and allow to cool down before pouring over the set mousse.

Serve with salted caramel ice cream and toasted candied peanuts.

Recipe kindly supplied by Martin Burge, Culinary Food Director, The Farncombe Estate

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