DISH OF THE DAY

Chocolate Decadence

Indulge in this luxurious Chocolate and Peanut Butter Delice

Recreate this delectable Chocolate and Peanut Butter Delice from The Ghan’s seasonal menu that features regional flavours as the train travels across different parts of Australia.

INGREDIENTS

Peanut Butter Ganache

300ml cream 150g white chocolate 150g peanut butter crunchie

Mousse

1200ml cream 200g caster sugar 80g liquid glucose 425g dark chocolate 10g gelatine leaves

METHOD

Ganache

  1. Place the cream in a small pot over low heat and warm.
  2. Add the white chocolate and peanut butter crunchie and stir until the mixture melts and becomes smooth and thick.
  3. Pour the mixture into an ice tray and freeze for 3 hours.

Mousse

  1. Place 300ml of the cream, caster sugar, and liquid glucose in a pot over low heat. Warm through.
  2. Meanwhile, bloom the gelatine leaves by placing in a shallow dish or tray with a flat bottom. Cover completely with cold water, ensuring that leaves do not stick together. Soak for 4-6 minutes until the leaves have softened completely. Remove the leaves from the water and squeeze out any excess moisture. Add to the cream mixture and stir until melted.
  3. Add the dark chocolate, stirring until combined. 4. Whip the remaining 900ml of cream until soft peakes form. 5. Gently fold the melted chocolate mixture into the whipped cream until combined. Do not over mix.
  4. Whip the remaining 900ml of cream until soft peakes form.
  5. Gently fold the melted chocolate mixture into the whipped cream until combined. Do not over mix.

ASSEMBLY

  1. Pipe the chocolate mousse into a mould to the half-way point.
  2. Place a piece of ganache in the centre, and fill the remainder of the mould with the mousse.
  3. Place in the fridge to set for 5 hours before serving.
  4. Serve with vanilla bean icecream or a red berry sorbet and crushed praline for added texture.