This dessert consisted of a peanut crispy base, chocolate chiffon sponge, and a banana cremeaux disk, all surrounded by a dark chocolate mousse. The dome was covered in a chocolate mirror glaze. It was garnished with a banana tuile and peanut butter sauce.
I enjoyed making this dessert as it was challenging and had about 8 components to make. It was a lot of work, and I learned about planning and timing especially since freezing was involved. My peanut butter sauce was a bit thick, it looked like peanut butter straight out of the jar. I should have added more milk to thin it out a bit. A thinner sauce would have been more attractive on the plate, too. I loved the chocolate mirror glaze, as it was so shiny it looked like glass.
Making this dessert was uncharted territory. I'd never made a single dessert with so many components. I felt really good about the end result, and it tasted good too.
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