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Peanut Dacquoise with Peanut Butter Mousse

Peanut Dacquoise with Peanut Butter Mousse
Peanut Dacquoise with Peanut Butter Mousse might be just the side dish you are searching for. This recipe serves 10. One portion of this dish contains about 13g of protein, 32g of fat, and a total of 449 calories. Head to the store and pick up heavy whipping cream, sugar, chunky peanut butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 7 hours. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

1
Preheat oven to 275°F. Line large baking sheet with parchment paper. Draw three 10 x 4 1/2-inch rectangles on parchment; turn parchment over. Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop remaining 1/4 cup nuts and set aside.
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SugarSugar
NutsNuts
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Baking PaperBaking Paper
Baking SheetBaking Sheet
OvenOven
2
Using electric mixer, beat egg whites, cream of tartar, and coarse salt in large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar, beating until meringue is stiff and glossy.
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Cream Of TartarCream Of Tartar
Coarse SaltCoarse Salt
Egg WhitesEgg Whites
SugarSugar
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BlenderBlender
BowlBowl
3
Add ground nut mixture and coarsely chopped nuts; fold gently just to blend.
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NutsNuts
4
Spoon 2 cups meringue onto each rectangle on parchment; spread evenly to fill rectangles (any remaining meringue can be baked as cookies).
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CookiesCookies
SpreadSpread
5
Bake meringues until golden brown all over and dry to touch but still slightly soft, about 1 hour 30 minutes.
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OvenOven
6
Transfer to rack and cool completely.
1
using electric mixer, beat peanut butter, brown sugar, and coarse salt in medium bowl to blend. With mixer running, gradually beat in 1/4 cup cream.
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Peanut ButterPeanut Butter
Brown SugarBrown Sugar
Coarse SaltCoarse Salt
CreamCream
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BowlBowl
2
Add another 1/4 cup cream and beat just to blend. Beat remaining 1/2 cup cream, sugar, and vanilla in another medium bowl until peaks form; fold into peanut butter mixture in 3 additions. Chill until ready to use.
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Peanut ButterPeanut Butter
VanillaVanilla
CreamCream
SugarSugar
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BowlBowl
1
Whisk cocoa powder and sugar in medium saucepan to blend well. Gradually add 1/4 cup water, whisking until smooth. Gradually whisk in heavy cream. Bring to boil over medium heat, whisking frequently. Reduce heat to low.
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Cocoa PowderCocoa Powder
Heavy CreamHeavy Cream
SugarSugar
WaterWater
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Sauce PanSauce Pan
2
Add chocolate and whisk until melted and smooth.
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ChocolateChocolate
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WhiskWhisk
3
Let stand at room temperature until cool and slightly thickened, stirring occasionally, about 2 hours.
4
Leaving meringues on parchment and using large serrated knife, trim edges of each meringue to original 10 x 4 1/2-inch size. Slide thin knife between meringues and paper to loosen. Spoon 1/4 cup glaze evenly over top of 2 meringue rectangles and spread to cover. Chill until chocolate sets, about 30 minutes.
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ChocolateChocolate
GlazeGlaze
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Serrated KnifeSerrated Knife
KnifeKnife
5
Place 1 glazed meringue rectangle on plate. Spoon half of mousse over (scant 1 1/4 cups); spread out in even layer.
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SpreadSpread
6
Place second glazed meringue rectangle atop first; spread with remaining mousse. Top with unglazed meringue rectangle.
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SpreadSpread
7
Pour 1/2 cup glaze down center of top meringue. Using icing spatula, spread glaze over top meringue, allowing glaze to drip down sides. Smooth top and sides to cover evenly with thin layer. Refrigerate until glaze is set, about 30 minutes.
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GlazeGlaze
IcingIcing
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Offset SpatulaOffset Spatula
8
Pour remaining glaze over top of dacquoise andquickly smooth over top and sides in even layer.
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GlazeGlaze
9
Sprinkle fleur de sel lightly over top, if desired. Chill at least 3 hours. DO AHEAD: Can be made 3 days ahead. Cover with cake dome and keep chilled.
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Fleur De SelFleur De Sel
DifficultyExpert
Ready In7 hrs
Servings10
Health Score7
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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