Silky Chocolate Mousse with Peanut Butter Crunch

Name: Silky Chocolate Mousse with Peanut Butter Crunch
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Global
Ingredients: 591 milliliters cornflakes, lightly crushed; 118 milliliters creamy peanut butter; 9 larges egg yolks; 1 teaspoons unflavored gelatin; 315 milliliters heavy cream; 651 milliliters heavy cream; 680 grams milk chocolate, chopped; 57 grams milk chocolate, chopped; 59 milliliters salted roasted peanuts, chopped; 118 milliliters salted roasted peanuts, chopped; 118 milliliters sugar; 99 grams unsweetened chocolate, chopped; 1 Tbsp water; 3 Tbsps water; 85 grams white chocolate, chopped

One serving contains 1326 calories, 20g of protein, and 107g of fat. This recipe serves 8. This recipe covers 29% of your daily requirements of vitamins and minerals. A mixture of heavy cream, heavy cream, milk chocolate, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

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.

Ingredients you will need

Heavy Cream

Gelatin

Peanuts

Water

Equipment you will use

Sauce Pan

Bowl

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.

Ingredients you will need

White Chocolate

Gelatin

Peanuts

Cream

Equipment you will use

Sauce Pan

Whisk

Bowl

Transfer to a bowl and refrigerate the peanut cream until it is set, about 2 hours.

Ingredients you will need

Peanuts

Cream

Equipment you will use

Bowl

In a small saucepan, heat the cream until steaming.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Put the milk chocolate and unsweetened chocolate in a medium bowl and add the hot cream.

Ingredients you will need

Unsweetened Baking Chocolate

Milk Chocolate

Cream

Equipment you will use

Bowl

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.

Ingredients you will need

Sugar

Water

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Simple Syrup

Chocolate

Egg Yolk

Syrup

Wrap

Equipment you will use

Hand Mixer

Plastic Wrap

Spatula

Bowl

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.

Ingredients you will need

Peanut Butter