I had people literally licking the inside of the glasses when I served this creamy combination of chocolate, peanut butter topped with a sprinkle of fleur de sel. It sounds really bizarre but it’s like a grown up chocolate covered pretzel.
ingredients
Mousse
Caramel
directions
Combine the chocolate, with ¼ cup cream in a medium stainless steel bowl over a medium saucepan of barely simmering water. Bowl should not touch water.
Heat, stirring occasionally, until melted. Remove from the heat and let cool slightly.
In a small very clean saucepan with high sides, combine the sugar and water and swirl to blend, not using a spoon. Bring to a boil over medium high heat and cook until sugar is amber coloured and just begins to smoke. Remove immediately and add ¼ cup of the cream.
Caramel will smoke and bubble and be very hot. Let stand until it cools to the touch. Stir in the peanut butter until smooth.
In a stand mixer fitted with a whisk attachment, beat the 1 ¼ cup of cream that is left with vanilla until streaks just begin to show.
When melted chocolate has cooled to body temperature, pour gradually into whipped cream and fold with rubber spatula gently but quickly to create a smooth mousse. If chocolate begins to harden , stir more vigorously to blend.
Line up eight tall shot , grappa or martini glasses. Transfer mousse to a piping bag not fitted with a tip or a plastic bag with the end cut off. Pipe a bit of mousse into each glass.
Drizzle with some caramel sauce and sprinkle with rice Krispies. Repeat this process several times, creating layers of mousse, caramel and rice, finishing with the mousse. Sprinkle each with several grains of fleur de sel.
Chill for at least 30 minutes or until ready to serve. You can omit the fleur de sel but it doesn’t really work with table salt or regular sea salt.