Peanut Parfait Recipe

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Whip the Cream

In a separate bowl, whip 300 ml of heavy cream until stiff peaks form.

Beat Egg Whites

In another clean bowl, whisk the egg whites until frothy. Gradually add 50 g of granulated sugar, continuing to whisk until stiff peaks form.

Combine Ingredients

Gently fold the melted chocolate into the whipped cream, then fold in the egg whites and vanilla extract until fully combined.

Chill

Transfer the mousse to a container and chill in the refrigerator for at least 2 hours to firm up.

Whip the Heavy Cream

In a bowl, whip 200 ml of heavy cream until stiff peaks form.

Combine Peanut Butter and Sugar

In another bowl, mix the creamy peanut butter with 30 g of powdered sugar and 1 tsp of vanilla extract until smooth.

Combine Mousse Ingredients

Gently fold the whipped cream into the peanut butter mixture until well combined.

Chill

Transfer the peanut butter mousse to a container and chill in the refrigerator for at least 1 hour.

Prepare Fluff

Simply scoop 200 g of marshmallow fluff into a bowl and set aside for layering.

Toast Peanuts

In a dry skillet over medium heat, toast the unsalted peanuts for about 5-7 minutes, stirring occasionally until golden and fragrant. Allow to cool and chop roughly.