Peanut Butter Caramel Verrines

Yield: 36 Servings

Salted Caramel

Braun Caramel Paste (633300)		12oz (340g)
Salt		0.3oz (8g)

Heat the caramel paste in the microwave. Whisk in the salt until it has dissolved. Allow to cool slightly.

Milk Chocolate Ganache

Heavy Cream		12oz (340g)
Orchid Cattleya Milk Couverture Coins (540002)		15.9oz (450g)

Place heavy cream in a saucepan and bring to a boil. Pour the hot cream over the milk couverture coins and whisk until smooth. Dispense halfway into desired verrines and refrigerate until set. 

Chocolate Covered Pretzels

Orchid Milk Chocolate Glaze Coins (540092)		3.5oz (100g)
Pretzels		7.2oz (204g)

Melt the chocolate glaze coins in the microwave. Coat the pretzels with the chocolate glaze and spread them out evenly on a sheet pan lined with parchment paper. Allow chocolate to set completely. Chop the chocolate covered pretzels into small pieces.

Peanut Butter Mousse

Braun Alaska-Express Neutral (633001)		2.5oz (70g)
Water (68º-77ºF/20º-25ºC)		3.5oz (100g)
Peanut Butter, Melted		6oz (170g)
Heavy Cream, Whipped		17.5oz (496g)

Combine the neutral mix and water, and whisk until the mix has dissolved.  Add the melted peanut butter and whisk until smooth. Fold the whipped cream into the mixture in two stages.

Assembly

Pour a layer of the Salted Caramel on top of the Milk Chocolate Ganache. Top with Chocolate Covered Pretzels. Using a plain tip, pipe the Peanut Butter Mousse on top to fill the verrine. Garnish with more Chocolate Covered Pretzels as desired.