Small pot of dark chocolate, crunchy hazelnut and peanut butter foam

Preparation time: 30 min

• Preparation for the chocolate cream

  In a saucepan, heat the cream with the vanilla. Pour through a fine mesh strainer straight unto the chocolate. Let the chocolate melt 30 seconds, then stir the mixture until it is smooth. Pour into the serving dishes (small shooter glasses or cappuccino cups)

• Preparation for the hazelnuts

  In a saucepan, heat the sugar until it reaches a light browned color. Remove from the heat and add the hazelnut to the caramel. Finally, add the icing sugar. Mix well and place on a buttered cookie sheet or plate, spreading out the nuts to cool and harden.

• Preparation for the foam

  In a saucepan, heat the milk and cream. In another bowl, whisk the eggs and sugar until the mixture becomes creamy and white. Pour the milk and cream mixture over the eggs while whisking the eggs to ensure they don't cook. Return the saucepan on the stove and cook over low heat, stirring until the cream coats the back of a spoon. (reaches the 84C on a thermometer). In a separate bowl filled with cold water, add the gelatin sheet to rehydrate it. Once the sheets are soft squeeze out the excess water and add the hot milk-cream-egg mixture and mix until dissolved. To dissolve the peanut butter, add a little bit of the custard cream to it and whisk until smooth. Add the rest of the custard and mix again until smooth. Strain through a fine mess strainer and add the egg whites to the mixture. Place the mixture in the bar siphon and add two cartridges of CO2 and leave the mixture in the fridge for a few hours before use.

• Service

  Crush the caramelized hazelnuts using a clean pan or pot bottom. Add the crushed nuts on top of the ganache and add a little bit of foam to top off the glass or cappuccino cup. Serve immediately after the foam is ladled on the ganache.