Marbled chocolate cups

white chocolate roses

Peanut Butter Mousse

Chocolate Cream (Ganache)

Chocolate cream (ganache)

500 grams of chocolate pieces, 70% concentration

600 grams of whipping cream

Setting method:

Bring the whipping cream and chocolate pieces to a boil in three stages, stirring well to ensure that the chocolate is completely melted.

Then leave it to cool.

Peanut butter mousse

15 grams of soft butter

170 grams of creamy peanut butter

170 grams of cream cheese

128 grams of powdered sugar

6 grams of vanilla extract

680 grams whipping cream 35%

Setting method:

Beat the softened butter, cream cheese and sugar together in a stand mixer or with a stand mixer.

Mix the peanut butter with the vanilla extract until the mixture becomes light and fluffy.

Transfer the mixture to a bowl and whisk well until you have a thick mixture.

Pour the whipped cream into the peanut butter cream mixture until you have a smooth mixture.

Peanut candy

85 grams of butter

85 grams of coarse sugar

30 grams of glucose

30 grams of milk

170 grams of chopped peanuts

Setting method:

In a saucepan, put the butter, sugar and glucose together over a medium heat until completely melted.

Gradually add the milk while continuing to whisk.

Remove the pot from the heat, add the peanuts and stir well.Leave the mixture until it cools completely. Spread the mixture on a baking tray and bake at 145°C. After the mixture comes out of the oven, cut into the shapes you want.

Chocolate sauce

230 ml of water

200 grams of coarse sugar

18 grams of starch

30 grams of water

8 grams of vanilla extract

45 grams of cocoa powder

45 grams of chocolate, 63% concentration

Setting method:

Make syrup using sugar with the amount of water (230 ml). Gradually put the syrup on the chocolate and cocoa powder, while continuing to whisk, as in chocolate cream. Make a mixture of starch, vanilla and water (30 grams). Put this mixture on the previous chocolate mixture and stir well. Put the mixture on a medium heat.until it boils for three minutes, with continuous stirring, until the taste of starch disappears. Leave the mixture to cool completely before using

Assemble and serve chocolate cups filled with peanut butter

Fill a third of the cup with chocolate cream, then peanut butter mousse, until the cup is full. Decorate the cup with pieces of peanut candy, caramel chocolate, a piece of white chocolate rose, and a little chocolate sauce.


Use instead of Dobala white chocolate roses, marbled chocolate roses (white and dark chocolate), or striped

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