Peanut butter, jelly and chocolate

There are few combinations we love more than peanuts and chocolate, and in this playful dessert Graham Hornigold throws a blackcurrant and raspberry compote into the mix for extra measure. Simple to prepare but impressive on the plate, it's a surefire way to impress dinner guests.

First published in 2020




Chocolate peanut mousse

Chocolate crumble

Blackcurrant compote

Caramelised peanuts

To serve


To make the mousse, place the butter and chocolate in a microwavable bowl and microwave in short 30-second bursts until fully melted. Whisk in the peanut butter and set aside
Whisk the egg yolks with 20g of the sugar until thick and pale. Fold this into the chocolate mixture
  • 6 eggs, separated
  • 120g of caster sugar
Whisk the remaining sugar with the egg whites until a stiff meringue forms. Fold this into the mousse, then pour it into a container and place in the fridge to set
For the blackcurrant compote, place both purees into a saucepan and gently heat – do not exceed 40°C. Meanwhile, mix the sugar, agar agar and pectin together, then sprinkle it into the puree, whisking constantly. Bring the jam to the boil, continuously whisking, then allow to cool
For the peanuts, preheat an oven to 100°C/gas mark ½. Spread the nuts out on a baking tray and place in the oven to warm through
  • 100g of peanuts, salted and roasted
Meanwhile, place the sugar and water in a pan and bring to the boil, then continue to cook until the syrup reaches 118°C. Quickly add the warm nuts, and continue to stir over a medium heat until they begin to caramelise and turn golden. Remove from the heat, stir in the butter, then pour onto a lightly greased surface. Use heatproof gloves or spoons to separate the nuts into small clusters, then place in an airtight container and allow to cool
For the chocolate crumble, turn the oven up to 160°C/gas mark 3. Place the softened butter and sugar in the bowl of a stand mixer with a paddle attachment. Cream lightly until just combined
Add the sifted cocoa, bicarbonate of soda, salt and flour. Mix until a dough forms, then crumble the dough into small chunks onto a baking tray lined with baking paper. Bake for 10-15 minutes, then allow to cool
  • 50g of cocoa powder, sifted
  • 150g of soft flour
  • 1g of bicarbonate of soda
  • 2g of salt
To assemble the dish, place a large spoonful of the mousse in the centre of each plate. Roughly chop the caramelised peanuts and scatter over the top, along with pieces of chocolate crumble and chopped salted peanuts. Spoon or pipe dots of the blackcurrant compote, then finish with shards of dark chocolate (if using)

Graham Hornigold’s expert pastry skills have been refined in some of the best restaurants and hotels in London, effortlessly adding delicate, refreshing touches to dessert menus. Previously group pastry chef at Hakkasan Group, he now travels the world with his pastry consultancy business Smart Patisserie (as well as producing the best doughnuts you've ever tasted under the Longboys brand).

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