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silky chocolate mousse with peanut butter crunch
© Con Poulos

Silky Chocolate Mousse with Peanut Butter Crunch

  • ACTIVE: 45 MIN
  • TOTAL TIME: 4 HRS
  • SERVINGS: 8
  • MAKE-AHEAD
  • STAFF-FAVORITE

Any chocolate and peanut butter lover will adore this elegant dessert from pastry chef Rachel Lansang-Hidalgo. Lansang-Hidalgo tops a rich milk-chocolate mousse with a roasted-peanut cream and addictively crunchy cornflakes mixed with peanut butter, milk chocolate and peanuts.

peanut-cream

  1. 3/4 teaspoon unflavored gelatin
  2. 1 tablespoon water
  3. 1 1/3 cups heavy cream
  4. 1/2 cup salted roasted peanuts, chopped
  5. 3 ounces white chocolate, chopped

Mousse

  1. 2 3/4 cups heavy cream
  2. 1 1/2 pounds milk chocolate, chopped
  3. 3 1/2 ounces unsweetened chocolate, chopped
  4. 1/2 cup sugar
  5. 3 tablespoons water
  6. 9 large egg yolks

Crunch

  1. 1/2 cup creamy peanut butter
  2. 2 ounces milk chocolate, chopped
  3. 2 1/2 cups cornflakes, lightly crushed
  4. 1/4 cup salted roasted peanuts, chopped
  1. In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes. In a small saucepan, bring the heavy cream to a simmer with the chopped peanuts. Let the peanut cream stand off the heat for 15 minutes. Strain the peanut cream into a medium bowl; discard the chopped peanuts. Wipe out the saucepan, add back the cream and bring to a simmer. Off the heat, whisk in the gelatin and chopped white chocolate until melted. Transfer to a bowl and refrigerate the peanut cream until it is set, about 2 hours.
  2. In a small saucepan, heat the cream until steaming. Put the milk chocolate and unsweetened chocolate in a medium bowl and add the hot cream. Let stand until melted, then whisk until smooth; let cool. In another small saucepan, combine the sugar and water and bring to a boil, stirring until the sugar is dissolved.
  3. In a large bowl, using an electric mixer, beat the egg yolks at high speed until smooth. Slowly pour in the hot sugar syrup while beating at high speed; be careful not to pour the syrup directly onto the beaters. Beat until the mixture is cool, pale and thick, about 5 minutes. Using a rubber spatula, fold in the chocolate mixture until no streaks remain. Cover the mousse with plastic wrap and refrigerate until chilled, about 1 1/2 hours.
  4. Line a medium baking sheet with wax paper. In a medium, microwave-safe bowl, melt the peanut butter and chocolate at high power at 30-second intervals, stirring until smooth. Stir in the cornflakes and peanuts and spread the crunch on the baking sheet in a 1/2-inch layer. Freeze until firm, about 1 1/2 hours. Chop into small pieces.
  5. Spoon the mousse into 8 glasses or bowls and top each with a scoop of the peanut cream. Sprinkle with the peanut crunch and serve.
Make Ahead The chocolate mousse and peanut cream can be refrigerated for up to 2 days. The peanut crunch can be frozen for up to 5 days.