Finely chop the salted peanuts. Melt the chocolate and add the flavor neutral oil and mix it in. Fold the chopped peanuts together with the melted chocolate. Then pour it into a 16 cm silicone mold and place it in the freezer to set for 10-20 min.

Add all of the ingredients to a bowl and mix them together with a spatula until combined. It’ll become one big clump when all mixed together.

Take the peanut chocolate layer out of the freezer and add the peanut butter layer on top. Smooth it out with an off-set spatula or with the back of a spoon, until an even layer.

Once it’s all evened out, place it in the freezer to set for 1-2 hours.

Bloom the gelatin sheets in cold water for 5 min.

Melt the chocolate. Then heat up 75 g of the 350 g of heavy cream in a small saucepan on medium heat until it starts to slightly boil. Take the saucepan off the heat and add the gelatin sheet. Stir it in until the gelatin has dissolved.

Pour the heated heavy cream over the dark chocolate and with a spatula stir it together until cohesive.

Whip the remaining 275 g of heavy cream until soft peaks. Add the whipped cream into the dark chocolate in 3 parts and gently fold it together with a spatula until smooth and combined.

Place the Eclipse silicone mold (or any other 18 cm in diameter silicone mold you may want to use) on a small board so that the cake is easier to move.

Pour the mousse into the silicone mold. Take the chocolate peanut and peanut butter layer out of the freezer and out of the mold. Place the layer upside down, with the peanut butter layer facing down into the mousse, and place it in the center of the dark chocolate mousse.

Gently place the mousse cake into the freezer for a minimum of 6 hours or preferable overnight.

Bloom the gelatin sheets in cold water.

Sift the cocoa powder over a bowl.

In a small pot, stir together water, sugar, and condensed milk and heat to a boil. Then take it off the heat and add the gelatin sheets, squeezing the excess water off the gelatin, and stir it in.

Hold the bowl at an angle and pour the hot liquid down the edge of the bowl to avoid creating air bubbles. With a rubber spatula gently stir the cocoa powder and liquid together until more cohesive. Then with an emersion blender, blend the glaze together until smooth. Pour the mirror glaze into a jug, though a sieve, holding the jug at an angle, to again avoid creating extra bubbles.

Place a piece of cling film over the glaze, so it touches the surface of the glaze and allows the glaze to cool until it reaches a temperature between 33-34ºC.

Prepare a baking tray with a piece of cling film. Place a cup upside down, for the cake to stand on.

Once the glaze has reached the wanted temperature, take the mousse cake out of the freezer and out of the mold and place it on the cup.

Pour the mirror glaze over the cake and let it drip off. Once set, remove any mirror glaze droplets hanging off the cake with a knife and lift the cake of the cup using two offset spatulas under the cake and gently lift it over to your serving dish. Place it in the fridge to defrost for 3-4 hours.

Temper the caramelized white chocolate. You can also use white chocolate instead if you don’t have caramelized white chocolate.

Pour it into a small piping bag. Take the piping bag and cut a small hole. Pipe the chocolate on a few pieces of parchment paper in a wave movement. Let them firm up. Then dust them with a bit of edible gold dust for a bit of shimmer and sparkle.

Once it ready, and you’re ready to serve, take the cake out of the fridge and gently add a few chocolate waves on the cake, as well as some halved peanuts and a little bit of edible gold dust.

Save the other chocolate waves in an airtight container for decoration for other cakes.