Peanut Butter and Chocolate

Preheat oven to 325F.

Whisk yolks and sugar in a bowl.

Heat cream in a medium Le Creuset Saucepan over medium heat until scalded, approximately 3 minutes.

To temper egg yolks, add 1/3 of scalded cream to yolk mixture, whisk to combine and add entire mixture back in to pot with scalded cream.

Whisk in chocolate and espresso powder until smooth.

Pour approximately ½ cup of Pot de Crème mixture in small white ramekins.

Fill a Le Creuset Stainless Steel Roasting Pan with boiling water to create a bain marie.

Place ramekins with Pot de Crème in bain marie and cover with tin foil. Bake in oven until chocolate sets, approximately 30 minutes.

Place ramekins with Pot de Crème on a tray. Chill in fridge before serving.

Line a baking tray with a sil-pad or a metal baking sheet thinly coasted with vegetable oil.

Heat sugar and water in a medium pot over high heat until sugar dissolves and turns amber in colour. Careful not to burn sugar.

Add butter, peanuts and salt. Stir with a wooden spoon to incorporate.

Stir in baking soda and immediately pour on to tray with sil-pad or vegetable oil.

Spread a thin layer and set aside in a dry area to cool, approximately 20-30 minutes.

Break Peanut Brittle into pieces and place in a food processor.

Process Peanut Brittle into small pieces, set aside for garnishing Pot De Crème.

Process Peanut Brittle into small pieces, set aside for garnishing Pot De Crème.

Whip to soft peaks, place in fridge for assembly Pot de Crème.

To make caramel, heat sugar in a medium Le Creuset Sauce Pot over medium heat until dissolved and amber in colour, approximately 5 minutes. Do not stir.

Remove pot from heat and whisk in cream. Set caramel aside to cool before making Ice Cream.

Heat milk in a separate pot over medium heat until scalded, approximately 5 minutes.

Heat water 1/3 full until simmering to create a double boiler.

In a bowl that will fit inside the pot with simmering water, whisk eggs, vanilla and salt together.

To temper eggs, add 1/3 of scalded milk, whisk to combine, then add remaining heated milk to bowl and stir.

Stir in reserved caramel and place bowl with mixture over double boiler until thickened, approximately 10 minutes.

Strain mixture into an ice cream machine, add peanuts and churn until thick, approximately 1 hour.

Place in freezer until serving.

Place all ingredients in a stand mixer and whip until smooth.

Place in a pastry bag and set aside for piping Chocolate Cupcakes.

Preheat oven to 350F. Line a mini muffin tin with paper liners.

In a bowl, mix all dry ingredients together. In a separate bowl, mix remaining wet ingredients.

Place ½ of dry ingredients in to the bowl with the wet ingredients. Alternate back and forth until wet and dry and combined. Do not over mix.

Pour chocolate batter into paper liners. Place in oven until Chocolate Cupcakes are baked, approximately 15-20 minutes.

Remove Chocolate Cupcakes from oven and place on a cooling rack.

Once cooled, pipe tops with Peanut Butter Frosting.

Place ramekins with Pot de Crème on one side of each plate.

Spoon 1 tablespoon of Vanilla Whipped Cream on top of Pot de Crème. Garnish with 2 tablespoons of Peanut Brittle.

Spoon ¼ cup of Caramel Peanut Ice cream in a small serving bowl. Garnish with chopped peanuts and place in centre of plate.

Place 1 Chocolate Cupcake with Peanut Butter Icing on other side of plate and serve.