Chocolate Peanut Caramel Dessert Bowls
Chocolate Peanut Caramel Dessert Bowls
Ingredients
For the Chocolate Bowls
- 11 ounces dark chocolate, melted
- 4 small balloons, inflated
For the Sponge Cake
- 3 large eggs
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
For the Chocolate Cream
- 1 cup heavy cream
- 4 ounces dark chocolate, finely chopped
- 2 tablespoons powdered sugar
For the Peanut Caramel
- 1/2 cup caramel sauce
- 1/2 cup roasted peanuts, chopped
For Garnish (Optional)
- 1/4 cup red currants
- 4 fresh mint leaves
Instructions
- 1
Prepare the sponge cake: Preheat oven to 350°F. In a medium bowl, whisk together the eggs, granulated sugar, and salt until light and fluffy. Gently fold in the all-purpose flour until just combined. Pour the batter into a greased 8-inch round cake pan.
⏱️ 10 min•🌡️ 350
- 2
Bake the sponge cake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack, then break into small pieces.
⏱️ 20 min•🌡️ 350
- 3
Prepare the chocolate cream: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the finely chopped dark chocolate in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth. Stir in the powdered sugar. Refrigerate for at least 30 minutes, or until chilled.
⏱️ 10 min
- 4
Prepare the peanut caramel: In a small bowl, combine the caramel sauce and chopped roasted peanuts. Mix well.
⏱️ 5 min
- 5
Prepare the chocolate bowls: Melt the 11 ounces of dark chocolate in a double boiler or microwave safe bowl, stirring until smooth. Allow to cool slightly but remain fluid. Dip the bottom half of each inflated small balloon into the melted chocolate, rotating to coat evenly. Place the chocolate-coated balloons on a parchment-lined baking sheet.
⏱️ 15 min
- 6
Freeze the chocolate-coated balloons for 1 hour, or until the chocolate is completely hardened.
⏱️ 60 min
- 7
Carefully deflate and remove the balloons from the solidified chocolate, leaving hollow, open-top chocolate bowls.
⏱️ 5 min
- 8
Assemble the dessert bowls: Spoon a layer of sponge cake pieces into the bottom of each chocolate bowl. Top with a generous scoop of the chilled chocolate cream. Finish with a spoonful of the peanut caramel.
⏱️ 10 min
- 9
Chill the filled chocolate bowls for an additional 2 hours to allow the filling to set.
⏱️ 120 min
- 10
Serve the dessert bowls on a platter, garnished with fresh red currants and mint leaves, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Peanut Caramel Dessert Bowls
Ingredients
For the Chocolate Bowls
- 11 ounces dark chocolate, melted
- 4 small balloons, inflated
For the Sponge Cake
- 3 large eggs
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
For the Chocolate Cream
- 1 cup heavy cream
- 4 ounces dark chocolate, finely chopped
- 2 tablespoons powdered sugar
For the Peanut Caramel
- 1/2 cup caramel sauce
- 1/2 cup roasted peanuts, chopped
For Garnish (Optional)
- 1/4 cup red currants
- 4 fresh mint leaves
Instructions
- 1
Prepare the sponge cake: Preheat oven to 350°F. In a medium bowl, whisk together the eggs, granulated sugar, and salt until light and fluffy. Gently fold in the all-purpose flour until just combined. Pour the batter into a greased 8-inch round cake pan.
⏱️ 10 min•🌡️ 350 - 2
Bake the sponge cake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack, then break into small pieces.
⏱️ 20 min•🌡️ 350 - 3
Prepare the chocolate cream: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the finely chopped dark chocolate in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth. Stir in the powdered sugar. Refrigerate for at least 30 minutes, or until chilled.
⏱️ 10 min - 4
Prepare the peanut caramel: In a small bowl, combine the caramel sauce and chopped roasted peanuts. Mix well.
⏱️ 5 min - 5
Prepare the chocolate bowls: Melt the 11 ounces of dark chocolate in a double boiler or microwave safe bowl, stirring until smooth. Allow to cool slightly but remain fluid. Dip the bottom half of each inflated small balloon into the melted chocolate, rotating to coat evenly. Place the chocolate-coated balloons on a parchment-lined baking sheet.
⏱️ 15 min - 6
Freeze the chocolate-coated balloons for 1 hour, or until the chocolate is completely hardened.
⏱️ 60 min - 7
Carefully deflate and remove the balloons from the solidified chocolate, leaving hollow, open-top chocolate bowls.
⏱️ 5 min - 8
Assemble the dessert bowls: Spoon a layer of sponge cake pieces into the bottom of each chocolate bowl. Top with a generous scoop of the chilled chocolate cream. Finish with a spoonful of the peanut caramel.
⏱️ 10 min - 9
Chill the filled chocolate bowls for an additional 2 hours to allow the filling to set.
⏱️ 120 min - 10
Serve the dessert bowls on a platter, garnished with fresh red currants and mint leaves, if desired.