Dark Milk Chocolate Mousse

Preparation info
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Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Dark milk chocolate mousse with croquantine layer, peanut sponge, salted peanut Florentine, tamarind sauce. Taking a page from the Thai book of flavors, this dessert incorporates two ingredients commonly used in the savory cuisine of that Southeast Asian country: peanuts and tamarind. The first, an element from the New World (thought to have been domesticated in South America in 2000 bce), was brought to Asia by the Spanish and Portuguese almost three-and-a-half millennia later, in the 15th