Dark Chocolate Pavé with Salted Caramel Jelly, Sea Salt & Peanut Ice Cream, & Peanut Brittle

by James Durrant

James saysThis dessert is a take on a Snickers bar. It’s a rich, smooth chocolate pavé with a crunchy biscuit base and glazed with a salted caramel jelly, served with sea salt and peanut ice cream, caramel sauce and peanut brittle. It’s rich and decadent – perfect for spoiling yourself.’


Pavé filling
250ml Milk
250ml Whipping cream
100g Egg yolks

50g Sugar
220g 70% Chocolate

Pavé base
50g Oreo biscuits
60g Sugar
97g Plain flour
32g Cocoa powder
1g Bicarbonate of Soda
1g Salt
85g Soft butter

Salted caramel jelly
150g Sugar 
700ml Water 
5 Gelatine leaves, dissolved in a little water
568ml Caramel water
2g Sea salt 

Peanut ice cream
250ml Milk
250ml Double cream 
125g Egg yolks 
125g Sugar
1/2 jar Peanut butter
187ml Whipping cream
225ml Stock syrup


To make the pavé base:
Blend the oreo biscuits. Then add the rest of the ingredients and mix thoroughly. 
2. Pour the crumbly mixture onto a trey and press into the edges. (Tip: You can do this on a large baking tray and portion later or in individual moulds.)
3. Bake in a pre-heated oven (170°C) for 10mins.

To make the pavé:
 Pour the milk and cream into a saucepan. Bring to the boil. 
2. Whisk together the egg yolks and sugar. Pour over the hot cream/milk, whisking constantly to make a sabayon. Increase the heat to 84°C, whisking constantly.
3. Once hot, pour over the chocolate. Stir until all the chocolate is melted and combined. 
4. Pour the chocolate mixture over the pavé base in a mould. Leave to set in the fridge. 

To make the salted caramel jelly:
 Heat the sugar in a dry saucepan until it begins to form a caramel. Add the water and caramel water. 
2. Mix the dissolved gelatine into the hot caramel syrup and add the salt.
3. Pass through a fine sieve. Allow to cool at room temperature but do not set.
4. Pour a thin layer of the jelly over the pavé to glaze. Refrigerate until set.

To make the peanut ice cream:
 Pour the milk and cream in a saucepan. Bring to the boil.
2. In a mixing bowl, combine the eggs and the sugar. 
3. Pour the boiling cream over the eggs and sugar, whisking gently until combined. 
4. Return the mixture to the saucepan and cook to 84°C. Add the peanut butter and stock syrup. Stir well until thoroughly combined and warm through.
5. Churn in the ice cream machine.

James Durrant is the Executive Chef at The Game Bird restaurant in Mayfair’s The Stafford London Hotel.

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