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Name: RECIPE: Chocolate lights with salted caramel and peanuts - Mojačokolada.si
Total time: 1 h 15 min
Ingredients: 30 g BAM white chocolate; 10 g of milk; 60 g sweet whipping cream; 1⁄2 gelatine leaf; 50 g BAM salted caramel topping; 25 g roasted peanuts; 25 g BAM milk chocolate; 55 g sweet whipping cream; 150 g BAM milk chocolate; 30 g BAM cocoa butter

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RECIPE: Chocolate lights with salted caramel and peanuts - Mojačokolada.si

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Chocolate lights with salted caramel and peanuts

Chocolate lights with salted caramel and peanuts

(1)

Preparation time: 1 h 15 min
Difficulty:
Number of ingredients: 12

chocolate lights with salted caramel and peanuts

They taste like the famous Snickers chocolates. They consist of milk and white chocolate mousse, salted caramel filling with peanuts and a crunchy milk chocolate coating. For the filling we will use BAM salted caramel topping, which has a pleasant salty taste and creamy texture, and goes perfectly with chocolate and of course - peanuts.

The recipe for Salted Caramel and Peanut Chocolate Lights is part of the third BAM recipe book: Modern Desserts.

The ingredients for the recipe are enough for 8 cream lanterns, and you will need two silicone mini lantern moulds (8 x 37 ml).

The chocolate lanterns with salted caramel and peanuts can also be placed next to:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the white chocolate mousse:

30 g BAM white chocolate
10 g of milk
60 g sweet whipping cream
1⁄2 gelatine leaf

For the peanut caramel filling:

50 g BAM salted caramel topping
25 g roasted peanuts

For the milk chocolate mousse:

25 g BAM milk chocolate
10 g of milk
55 g sweet whipping cream
1⁄2 gelatine leaf

For the chocolate coating:

Instructions:

For the white chocolate mousse:

Soak the gelatine in cold water for 5 minutes. Whip the sweet cream to soft peaks. Melt the chocolate with the milk and dissolve the gelatine in it. Add the whipped cream to the lukewarm chocolate in two steps with a spatula.

Pour the cream into a piping bag and fill the moulds halfway. Using a palette knife, draw the cream up to the top of the mould.

For the peanut caramel filling:

Mix the caramel topping with the peanuts and divide it in the centre of the moulds.

For the milk chocolate mousse:

Pour the cream into a piping bag. Insert the wooden sticks for the lights into the moulds and fill the moulds from the edge to the centre with the cream. Tap the mould against the counter to distribute the cream and flatten the surface with a palette knife.

Freeze for at least 6 hours.

For the chocolate coating:

Melt the cocoa butter and chocolate.

Pour the dressing into a smaller, narrower jar. When the coating has cooled to 38-40 °C, carefully remove the frozen lights from the moulds and dip them in the cola coating. Allow the excess chocolate to run off and place them on a tray lined with baking paper.

Keep the lights in the fridge.

Premium BAM baking products.

Order ingredients with a 10% discount:

Milk chocolate, 250 g

6,90 €

White chocolate, 250 g

6,90 €

Salted caramel topping, 200 g

5,90 €

Discount on products used in the recipe - 10%:

-1,97 €

Total:

19,70 €17,73 €

-10%

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Quick desserts

Preparation time: 45 min

Chocolate lights with salted caramel and peanuts

Preparation time: 1 h 15 min

Difficulty: 3

Number of ingredients: 12

Ingredients:

For the white chocolate mousse:

30 g BAM white chocolate
10 g of milk
60 g sweet whipping cream
1⁄2 gelatine leaf

For the peanut caramel filling:

50 g BAM salted caramel topping
25 g roasted peanuts

For the milk chocolate mousse:

25 g BAM milk chocolate
10 g of milk
55 g sweet whipping cream
1⁄2 gelatine leaf

For the chocolate coating:

Instructions:

For the white chocolate mousse:

	Soak the gelatine in cold water for 5 minutes. Whip the sweet cream to soft peaks. Melt the chocolate with the milk and dissolve the gelatine in it. Add the whipped cream to the lukewarm chocolate in two steps with a spatula.
	Pour the cream into a piping bag and fill the moulds halfway. Using a palette knife, draw the cream up to the top of the mould.

For the peanut caramel filling:

Mix the caramel topping with the peanuts and divide it in the centre of the moulds.

For the milk chocolate mousse:

	Soak the gelatine in cold water for 5 minutes. Whip the sweet cream to soft peaks. Melt the chocolate with the milk and dissolve the gelatine in it. Add the whipped cream to the lukewarm chocolate in two steps with a spatula.
	Pour the cream into a piping bag. Insert the wooden sticks for the lights into the moulds and fill the moulds from the edge to the centre with the cream. Tap the mould against the counter to distribute the cream and flatten the surface with a palette knife.
	Freeze for at least 6 hours.

For the chocolate coating:

	Melt the cocoa butter and chocolate.
	Pour the dressing into a smaller, narrower jar. When the coating has cooled to 38-40 °C, carefully remove the frozen lights from the moulds and dip them in the cola coating. Allow the excess chocolate to run off and place them on a tray lined with baking paper.
	Keep the lights in the fridge.

PRIVATE LABEL SPREADS

READY TO LAUNCH YOUR PERFECT SPREAD?

Reach Out & Get a Quote

Thank you for reaching out

Build your spread

Add or design label

Book a call & get a quote

CREATE YOUR PERFECT SPREAD

PICK YOUR PERFECT FORMULA

VEGAN

ORGANIC SPREADS

PALM OIL FREE

LACTOSE

SUGAR REDUCED

HIGH PROTEIN

NO PERSERVATIVES

About Us

WHO ARE WE?

OUR PROMISE TO YOU

FLEXIBILITY AND SPEED

SATISFIED PARTNERS

GET A QUOTE

Thank you for reaching out

Choose a language

BAM Chocolate

Baking accessories

Gifts

FIT Products

BAM Ambassadors

Products on sale

Spreads and dressings

For chocoholics

Search suggestions

Chocolate lights with salted caramel and peanuts

Ingredients:

For the white chocolate mousse:

For the peanut caramel filling:

For the milk chocolate mousse:

For the chocolate coating:

Instructions:

For the white chocolate mousse:

For the peanut caramel filling:

For the milk chocolate mousse:

For the chocolate coating:

Premium BAM baking products.

Order ingredients with a 10% discount:

Milk chocolate, 250 g

White chocolate, 250 g

Salted caramel topping, 200 g

Related products

Dark chocolate, 500 g

Magic Chocolate Ball Confectionery Set

Toffee Caramel Topping, 250 g

Table top sweetener, containing Steviol glycosides and Erythritol, 250 g

Become a master pâtissier

Your guide to the perfect chocolate experience.

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Chocolate lights with salted caramel and peanuts

Ingredients:

For the white chocolate mousse:

For the peanut caramel filling:

For the milk chocolate mousse:

For the chocolate coating:

Instructions:

For the white chocolate mousse:

For the peanut caramel filling:

For the milk chocolate mousse:

For the chocolate coating:

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