Peanut Dacquoise with Peanut Butter Mousse and Chocolate Glaze

  • Meringue layers:
  • 1 c. Blue Crab Bay Co.® Sea Salt Nuts®
  • 1 c. sugar, divided
  • 8 large egg whites
  • 1/8 tsp. cream of tartar
  • pinch of sea salt
  • Mousse:
  • 1/2 c. natural-style peanut butter
  • 1/4 c. light brown sugar, packed
  • Pinch of sea salt
  • 11/4 c. whipping cream, divided
  • 1 tbsp. sugar
  • 1 tsp. vanilla extract
  • Glaze:
  • 1/4 c. unsweetened cocoa powder
  • 1/4 c. sugar
  • 1 c. heavy whipping cream
  • 11/3 c. bittersweet chocolate chips
For meringues, preheat oven to 275 degrees. Line baking sheets with parchment paper; draw three 8-inch circles. Finely process nuts with 1/4 cup sugar. Use mixer to beat egg whites, cream of tartar, and salt until foamy. Gradually add 3/4 cup sugar. beat until stiff and glossy. Gently fold in nuts. Spoon meringue evenly onto circles. Bake meringues until golden brown, dry to touch, but slightly soft, an hour to an hour and 15 minutes. Transfer to rack; cool. Beat first three mousse ingredients with mixer. Gradually beat in 1/2 cup cream. In another bowl, whip 3/4 cup cream, sugar, and vanilla until peaks form. Fold into peanut butter mixture in three additons; chill. For glaze, whisk cocoa and sugr in medium saucepan. Add 1/4 cup water, whisking until smooth. Whisk in heavy cream. Bring to boil over medium heat; whisk frequently. Reduce heat to simmer. Add chips; whisk until smooth. Let stand at room temprature until slightly thickened, stir occasionally, about two hours. Trim edges of meringues with serrated knife so they are the same size. Slide knife between meringues and paper to separate. Thinly glaze flat side of meringues. Chill until chocolate sets. Place a meringue glazed side up on plate. Spread half mousse to edge. Place second glazed meringue atop first; spread with rest of mousse. Top with third meringue. Pour cup of glaze ontp center of top meringue. Spread glaze, allowing drips. Chill at least three hours. Can be made three days ahead. Serves 8 to 10.
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