Peanut Butter Bombes with Potato Chip Sable Cookies
These Peanut Butter Bombes feature a butter cookie base accented with potato chips topped with an airy peanut butter mouse with a peanut caramel center enrobed in a dark chocolate shell.
Equipment
- 2 Half Sphere Silicon Molds (see note #1)
- A loaf pan
- Candy Thermometer
Ingredients
Potato Chip Sable
- 1 ¼ cup unsalted butter softened, cut into cubes
- ½ cup granulated sugar
- ¼ cup confectioner's sugar sifted
- 4 large egg yolks room temperature
- 2 tsp vanilla extract
- ¾ cup regular kettle chips crushed
- 2 ¼ cups all-purpose flour
Peanut Caramels *see note 2
- 170g (6oz) granulated sugar
- 170g (6oz) evaporated milk
- 1 tsp vanilla extract
- 70g (2.5oz) heavy cream
- 145g (5oz) white corn syrup
- 10g (.5oz) unsalted butter
- ½ cup whole salted peanuts
Peanut Butter Mousse
- 2¼ tsp powdered gelatin
- ¼ cup cold water
- ½ cup whole milk
- 375g (13oz) smooth peanut butter not the natural stuff
- ⅓ cup honey
- ¼ tsp salt
- 1 cup heavy cream
Dark Chocolate Shell
- 227g (8oz) dark chocolate chips
- 2 tbsp coconut oil
To Serve
- Additional potato chips
- Additional peanuts
- Sage blossoms optional
Instructions
For the Cookies
- Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Cream the butter and sugars together until smooth and fluffy.
- Scrape the sides of the bowl down and add the egg yolk, one at a time. Once the egg yolks are fully integrated, add the vanilla and mix thoroughly.
- Add the potato chips and the flour and and mix a dense dough forms. Form the dough into a ball on a lightly floured surface and divide it in two. Roll each half out to a 1/4-inch thickness between two sheets of parchment paper. Transfer the dough to the fridge and chill for 1 hour.
- Preheat the oven to 350°F. Using a 3" biscuit cutter, cut out 5 cookies from each half. Press the scraps into a log, wrap and freeze for future cookie adventures. Transfer the cut cookies to a baking sheet lined with parchment paper or a silicone mat.
- Bake for 18-20 minutes or until golden. Once the cookies are golden, leave them to cool for 15 minutes on the baking sheet before transferring to a cooling rack to cool completely. Cookies can be stored in a resealable container for 1 week.
For the Caramel
- Line a loaf pan with parchment paper. Grease the paper with neutral oil, I used canola oil, and set it aside.
- Combine sugar, evaporated milk, vanilla, and heavy cream in a saucepan. Stir constantly while bringing the mixture up to a boil.
- Add the white corn syrup and, while stirring constantly, continue to cook the mixture over medium heat until a candy thermometer registers 230°F. Stir in the butter.
- Continue to cook while stirring until the mixture reaches 239°F. Take the caramel off of the heat and stir in the peanuts. Pour the mixture into the loaf pan and let sit on the counter until the caramel reaches room temperature.
- Once the caramel is cool enough to handle, rip off roughly 1 tablespoon-sized gobs and roll them into spheres. Place them on a platter lined with greased parchment paper and transfer to the fridge until ready to use. You should have more than you need.
For the Mousse
- Sprinkle the gelatin over the cold water and leave them to gel for 10 minutes.
- Pour the milk into a small saucepan and place over medium heat. Heat the milk until steam gathers on the surface and the milk is on the verge of boiling. Take the milk off of the heat and add the gelatin. Stir until the gelatin dissolves set aside.
- In a bowl whisk to combine the milk, peanut butter, honey, and a salt. Once a smooth mixture has formed, set it aside.
- Pour the cream into the bowl of a stand mixer fitted with a whisk attachment. Whisk on high until stiff peaks form. Spoon the whipped cream into the peanut butter mixture and fold to combine. Set aside.
To Assemble
- Fill the 8 sphere moulds up halfway with the peanut butter mousse. Place an orb of caramle in the center of each orb and cover with more peanut mousse. Using a bench scrapper, scrape off the excess mousse so each dome is flush with the surface.
- Top each orb with a cookie and transfer the mold to the freezer. Freeze for 8 hours or until frozen solid.
For the Chocolate Shell
- Place the chocolate and the coconut oil in a heat-proof bowl and place it over a sauce pan filled halfway with simmering water. Stir constantly until the chocolate fully melt and the coconut fully integrates. Pour the chocolate mixture into a heat-proof vessel with a spout.
- Working quickly, unmold the bombes and place them on objects that are narrower in diameter than the bombes over a baking sheet. Pour the chocolate shell over the bombes and chill for at least. 30 minutes.
- When ready to serve, pipe a dollop of any remaining mousse on top of the bombes and adhere a potato chip, a few peanuts, and some sage blossoms to it. Serve immediately.
Notes
1. These are the molds I used.
2. This recipe makes more caramels than you will need. You're welcome. Leftover caramels can be stored in the fridge for late-night snacking.