THURSDAY'S RECIPE: Coffee Crunch with Peanuts and Creamy Chocolate

Crunchy Coffee Dessert with Peanuts and Creamy Chocolate by Chef Yerika Muñoz

Coffee and chocolate have long been one of the most beloved combinations in gastronomy, merging the intensity and bitterness of coffee with the smoothness and depth of cocoa. In this dessert, they combine in perfect harmony with peanuts , providing a crunchy touch that enhances the textures and flavors. Inspired by haute pastries, this coffee crunch offers a balance of crunch, creaminess, and melting, ideal for an elegant end to a meal.

Each layer of this dessert has been carefully designed to offer a unique sensorial experience . The peanut base provides an irresistible crunch, while the chocolate mousse offers a velvety texture that melts on the palate. The coffee cream adds a touch of smoothness and aroma that enhances the overall result, and the dark chocolate ganache finishes with a seductive shine and a touch of intensity.

This dessert is perfect for a special occasion or for serving in restaurants looking for a sophisticated sweet ending . Plus, its layered presentation allows for aesthetic play and highlights each of its qualities. If you're a coffee and chocolate lover, this crisp will become one of your favorites.

INGREDIENTS

Peanut Crunch Base

• ½ cup roasted and crushed peanuts

• 2 tablespoons of powdered sugar

• 1 egg white

• 1 tablespoon melted butter

• ½ teaspoon vanilla essence
  

Chocolate Mousse

• 200 g semisweet chocolate (minimum 60% cocoa)

• 250 ml of whipping cream

• 2 tablespoons of sugar

• 1 teaspoon of instant coffee dissolved in 1 tablespoon of hot water

• 1 sheet of unflavored gelatin (hydrated in cold water)
  

Coffee Cream

• 200 ml of whole milk

• 50 ml of espresso coffee

• 2 egg yolks

• 2 tablespoons of sugar

• 1 tablespoon of cornstarch

• 1 teaspoon of vanilla essence
  

Dark Chocolate Ganache

• 100 g of dark chocolate

• 50 ml of whipping cream

• 1 tablespoon of butter
  

Decoration

• Fresh mint leaves (recommended)

• Caramelized peanut pieces

• Chocolate sauce

• Thin sheets of chocolate
  

Preparation

Step 1: Prepare the Peanut Crunch Base

1. Preheat oven to 180°C.

2. In a bowl, mix the crushed peanuts with the powdered sugar, egg white, melted butter, and vanilla extract.

3. Spread the mixture onto a tray lined with waxed paper, forming a thin layer.

4. Bake for 10-12 minutes or until the crust is golden brown and crispy.

5. Remove from the oven, let cool, and cut into the desired shape for the dessert base.
   

Step 2: Prepare the Chocolate Mousse

1. Melt the semisweet chocolate in a double boiler or in short bursts in the microwave.

2. Add the instant coffee dissolved in hot water to the melted chocolate and mix well.

3. In a separate bowl, beat the whipping cream with the sugar until soft peaks form.

4. Add the previously hydrated and melted gelatin sheet to a little warm milk.

5. Add the melted chocolate mixture in circular motions to maintain the airy texture.

6. Refrigerate for at least 2 hours before assembling the dessert.
   

Step 3: Prepare the Coffee Cream

1. In a saucepan, heat the milk with the espresso until it boils.

2. In a separate bowl, beat the egg yolks with the sugar and cornstarch until smooth.

3. Pour the hot milk over the yolk mixture in a thin stream, whisking constantly to prevent it from curdling.

4. Return the mixture to the saucepan and cook over low heat until thickened, stirring constantly.

5. Add the vanilla essence and let it cool completely.
   

Step 4: Prepare the Dark Chocolate Ganache

1. Heat the whipping cream until it begins to boil.

2. Remove from heat and pour over the chopped dark chocolate.

3. Stir until you get a smooth, shiny mixture.

4. Add butter to give it a silky finish.
   

Dessert Assembly

1. On a plate, place the crunchy peanut base.

2. Add a layer of chocolate mousse and level well.

3. Add a layer of coffee cream and refrigerate for 30 minutes.

4. Cover with a thin layer of dark chocolate ganache and refrigerate again until slightly hardened.

5. Cut into individual servings and garnish with mint leaves, caramelized peanut pieces, and a drizzle of chocolate sauce.
   

Tips from Chef Yerika

• You can add an extra layer of crunch between the mousse and the coffee cream for a more intense texture contrast.
  

• You can substitute the coffee cream with a coffee-essence Chantilly cream if you want a lighter version.
  

• The dessert can be served with a cappuccino or espresso to intensify its flavor.
  

This coffee crunch with peanuts and creamy chocolate is the perfect balance of crunch, softness, and aroma, offering a unique sensorial experience in every bite. It is ideal for finishing a meal with a touch of elegance and sophistication.