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Snickers Verrine: The Ultimate Dessert Recipe

  • Total Time: 180 minutes
  • Yield: 6-8 servings 1x

Description

Layers of brownie, salted caramel peanuts, chocolate mousse, and whipped cream create an irresistible dessert!

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream, warmed
  • 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
  • 1 teaspoon sea salt, or to taste
  • 1 cup roasted peanuts, roughly chopped
  • 2 tablespoons salted caramel sauce (from above)
  • 8 ounces bittersweet chocolate, finely chopped
  • 1 cup heavy cream
  • 2 large egg yolks
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Chopped peanuts
  • Drizzle of salted caramel sauce
  • Chocolate shavings

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and lightly flour an 8×8 inch baking pan.
  2. In a medium bowl, whisk together the melted butter, granulated sugar, cocoa powder, and salt until well combined.
  3. Stir in the vanilla extract. Then, add the eggs one at a time, mixing well after each addition.
  4. Gradually add the flour to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  6. Let the brownie cool completely in the pan before crumbling it.
  7. Once cooled, crumble the brownie into small pieces. Set aside.
  8. In a medium saucepan, combine the granulated sugar and water. Stir to moisten the sugar.
  9. Place the saucepan over medium heat and bring the mixture to a boil. Do not stir the mixture once it starts boiling. Let it cook until it turns a deep amber color (8-10 minutes).
  10. Once the caramel is a deep amber color, carefully remove the saucepan from the heat. Slowly pour in the warmed heavy cream. Be careful, as the mixture will bubble vigorously.
  11. Add the butter pieces to the saucepan and whisk until the butter is melted and the sauce is smooth.
  12. Stir in the sea salt. Taste and adjust the amount of salt as needed.
  13. Let the caramel sauce cool slightly before using it. It will thicken as it cools. If it becomes too thick, you can gently warm it up in the microwave or on the stovetop.
  14. In a medium bowl, combine the chopped roasted peanuts and 2 tablespoons of the salted caramel sauce. Mix well until the peanuts are evenly coated.
  15. Place the chopped bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.
  16. In a separate bowl, whisk together the egg yolks, granulated sugar, and salt until pale and slightly thickened.
  17. Slowly drizzle a small amount of the melted chocolate into the egg yolk mixture, whisking constantly. Continue adding the melted chocolate in a slow, steady stream until the egg yolk mixture is warm to the touch.
  18. Pour the tempered egg yolk mixture into the remaining melted chocolate and whisk until smooth and well combined.
  19. In a separate bowl, whip the heavy cream until stiff peaks form.
  20. Gently fold the whipped cream into the chocolate mixture in two additions.
  21. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set.
  22. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract.
  23. Beat with an electric mixer until stiff peaks form.
  24. Keep the whipped cream chilled until ready to use.
  25. Select your serving glasses or jars.
  26. Spoon a layer of crumbled brownie into the bottom of each glass. Gently press down to create an even layer.
  27. Spoon a layer of the peanut mixture over the brownie base.
  28. Drizzle a generous amount of salted caramel sauce over the peanut layer.
  29. Spoon a layer of the chocolate mousse over the caramel sauce.
  30. If your glasses are large enough, you can repeat the layers for a more dramatic effect.
  31. Top each verrine with a generous dollop of whipped cream.
  32. Garnish with chopped peanuts, a drizzle of salted caramel sauce, and/or chocolate shavings.
  33. Chill the verrines for at least 30 minutes before serving to allow the flavors to meld together.
  34. Serve and Enjoy!

Notes

  • For the salted caramel, watch the sugar closely as it cooks; it can burn quickly.
  • Tempering the egg yolks is crucial to prevent them from scrambling in the mousse.
  • Chilling the mousse and verrines is essential for the best texture and flavor.
  • Feel free to adjust the amount of salt in the caramel to your preference.
  • Use high-quality chocolate for the mousse for the best flavor.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes

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Find it online: https://recipefantastic.com/snickers-verrine/