- 1 1/4 cups roasted salted peanuts
- 3/4 cup sugar
- 6 large egg whites
- 1 tsp lemon juice
- pinch of salt
- 1/2 cup peanut butter
- 1/4 cup golden brown sugar
- 1 cup chilled heavy whipping cream
- 1 tablespoon caster sugar
- 1 teaspoon vanilla extract
- 1/4 cup natural unsweetened cocoa powder
- 1/4 cup sugar
- 1 cup heavy whipping cream
- 200g dark chocolate
For meringue layers:
Preheat oven to 130°C. Draw three circles with diameter 21 cm on the baking paper.
Finely grind 1 cup nuts with 1/4 cup sugar in processor. Coarsely chop remaining 1/4 cup nuts and set aside.
Using electric mixer, beat egg whites with some salt and lemon juice in large bowl until foamy. With mixer running, gradually add remaining 1/2 cup sugar, beating until meringue is stiff and glossy. Add ground nut mixture and coarsely chopped nuts; fold gently just to blend.
Spoon 2 cups meringue onto each circle on baking paper; spread evenly to fill circles (any remaining meringue can be baked as cookies).
Bake meringues until golden brown all over and dry to touch but still slightly soft, about 1 hour 30 minutes. Transfer to rack and cool completely.
Using electric mixer, beat peanut butter and brown sugar in medium bowl to blend. With mixer running, gradually beat in 1/4 cup cream. Add another 1/4 cup cream and beat just to blend. Beat remaining 1/2 cup cream, sugar, and vanilla in another medium bowl until peaks form; fold into peanut butter mixture in 3 additions. Chill until ready to use.
Whisk cocoa powder and sugar in medium saucepan to blend well. Gradually add 1/4 cup water, whisking until smooth. Gradually whisk in heavy cream. Bring to boil over medium heat, whisking frequently. Reduce heat to low. Add chocolate and whisk until melted and smooth. Let stand at room temperature until cool and slightly thickened, stirring occasionally, about 2 hours.
Leaving meringues on baking paper and using large serrated knife, trim a bit each meringue. Slide thin knife between meringues and paper to loosen. Spoon the mousse over and spread out in even layer. Place second meringue atop first; spread the mousse. Top with the last meringue. Pour the mousse over and using icing spatula, spread chocolate glaze over top meringue, allowing glaze to drip down sides. Smooth top and sides to cover evenly with thin layer. Refrigerate until glaze is set, about 30 minutes. Pour remaining glaze over top of dacquoise and quickly smooth over top and sides in even layer. Chill at least 3 hours.