Dessert

Culprit’s milk chocolate mousse with salted popcorn and peanut brittle

Auckland's Culprit restaurant shares their take on the classic Kiwi peanut slab. Decadent milk chocolate mousse is topped with a crunchy salted popcorn and peanut brittle and topped with thick vanilla ice cream. Heaven!
Culprit's Milk chocolate mousse with salted popcorn and peanut brittle
12
40M

This recipe was first published in Taste magazine.

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Ingredients

Milk chocolate mousse
Salted popcorn peanut brittle
To serve

Method

1.Heat milk and cream until hot, but not boiling. In a separate bowl, whisk sugar and yolks until combined.
2.Slowly pour hot milk mixture over yolk mixture, whisking continuously.
3.Sieve into a clean pot and cook over low heat, stirring regularly, until it thickens and coats back of a spoon.
4.Soften gelatine in a bowl of cold water. When softened, squeeze out excess liquid and place in a large bowl with chopped chocolate.
5.Pour hot custard over chocolate and mix until smooth and chocolate entirely incorporated. Leave to cool to room temperature.
6.Once cooled, fold in whipped cream in stages until combined. Spoon mousse into 12 glass tumblers (in the restaurant, we use square moulds) and chill in fridge while you make brittle.
7.Cook sugar with water until deep amber in colour. Stir in remaining ingredients and pour onto baking paper. Leave to cool and harden then roughly chop.
8.Remove mousse from fridge and bring to room temperature 20 minutes before serving.
9.Place 1 tsp chocolate sauce on mousse. Add a scoop of ice cream on top. Sprinkle with popcorn brittle and a grating of dark chocolate.

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