Giant Peanut Entremet

Add roasted peanuts to a food processor and blend until they become a fine crumb, and then continue blending until a smooth paste forms.

Add a pinch of salt to the peanut butter and blend again to combine.

Pour the peanut butter onto plastic wrap, shape it into a log, and place it in the freezer to firm up.

In a large bowl, pour in the liquid whipping cream (Chantilly).

Using a hand mixer, whip the cream. Gradually add powdered sugar and continue whipping until it thickens.

In a separate small bowl, dissolve one packet of unflavored gelatin in a small amount of water.

Microwave the gelatin for 10 seconds to melt it completely, then pour it into the whipped cream mixture while mixing.

Remove the frozen peanut butter core from the freezer and unwrap it.

Place the peanut butter core into the bowl with the whipped cream mousse and gently fold it in.

Transfer the mixture onto a large sheet of plastic wrap. Tightly wrap and shape it to resemble a large peanut.

Place the shaped dessert in the freezer until it's completely firm.

Once frozen, unwrap the dessert. For texture, drizzle melted white chocolate over the surface and let it set.

In a bowl, melt white chocolate. Add a few drops of brown food coloring to achieve a peanut-shell color.

Place the frozen dessert on a rack and pour the colored chocolate evenly over the top, ensuring it's fully coated.

Allow the chocolate shell to harden. Crack it open and enjoy!