Easter Chocolate, Caramel, and Peanut Cannelé

DIFFICULTY
Average Average
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Over 2 Hrs. Over 2 Hrs.
SERVES
+10 +10
Easter Chocolate, Caramel, and Peanut Cannelé
Inspired by a childhood favourite, this Easter chocolate cannelé is a playful twist on a grown-up easter egg. This chococlate cannelé with chocolate mousse is best served with a generous drizzle of caramel and a pinch of roasted peanuts.
Main INGREDIENTS
  • Chocolate
Ingredients
Method

Ingredients

FOR THE CHOCOLATE SHELLS
  • 200g of 70% dark chocolate
FOR THE CHOCOLATE MOUSSE
  • 200g of 70% dark chocolate
  • 4 egg whites
  • 2 egg yolks
  • 20g sugar
  • 120g whole milk/full-cream milk
FOR THE CARAMEL
  • 100g sugar
  • 80g of 30% fat whipping cream
  • 1 pinch of fleur de sel
  • 30g roasted peanuts
FOR THE TOPPING
  • Caramel and roasted peanuts

  • Method

  • 1
    Lightly grease the cups of the Cannelé Tray with butter.
  • 2
    For the mousse:
  • 3
    Melt the chocolate in a bain-marie. Whisk the egg whites and the sugar and combine with the melted chocolate to form a mousse. Using a piping bag, pipe the mousse into the Le Creuset Cannelé Tray. An ice-cream stick could be placed inside each cup to assist with release. Allow to set overnight in the freezer.
  • 4
    Remove the tray from the freezer and allow to come to room temperature. Unmould the cannelés. Melt the dark chocolate in a double boiler. Dip the cannelés into the chocolate and place back in the tray. Set in the fridge for 1 hour.
  • 5
    For the caramel:
  • 6
    Cook the sugar in a small saucepan until dry and warm the cream in another saucepan. When the sugar is amber in colour, add the cream off the heat and mix. Add a pinch of fleur de sel and allow the mixture to cool.
  • 7
    Assembly:
  • 8
    Remove the tray from the fridge. Insert 15g of liquid caramel into the heart of the cannelé and top with caramel and roasted nuts.