Ingredients
Chocolate dough:
200g | 7oz plain flour, plus more for rolling
100g | 3.5oz light brown sugar
85g | 3oz | 6 tbsp unsalted butter, cold and cubed
4 tbsp cocoa
1/2 tsp salt
1 egg, lightly beaten
1-2 tbsp cold double cream
For the chocolate mousse:
200g | 7oz milk chocolate, finely chopped
120ml | 1/2 cup whole milk
250ml | 1 cup double cream, whipped to soft peaks
1 1/2 tsp gelatine powder
2 tbsp very hot water
2 tbsp store-bought caramel sauce
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4 tbsp crunchy peanut butter fill tart
For the peanut butter mousse:
200g | 7oz full-fat cream cheese
4 heaped tbsp smooth peanut butter (or more, to taste)
85g | 3oz icing (powdered) sugar
1 1/2 tsp gelatine powder
2 tbsp very hot water
1 tsp vanilla paste
250ml | 1 cup double cream, whipped to soft peaks
3 tbsp honey roasted peanuts, crushed, to serve
store-bought caramel sauce, to serve
Preparation
