Desserts

Chocolate Mousse & Crispy Peanut Butter

February 19, 2016

 I’m wrapping up #ChocolateWeek with one decadent piece of art! This Chocolate Mousse topped with Crispy Peanut Butter Bits was simply sensational! Something you need to make, taste, and enjoy to truly experience—so let’s get started!

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 Start by adding 3 egg yolks to a small metal mixing bowl…

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…followed by a 1/2 cup sugar…

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…and a pinch of salt.

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Give this a good whisk for two minutes.

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Using the double boiler method, transfer the bowl on top of a small sauce pan of boiling water.  Continue whisking the egg mixture, moving the bowl off the heat occasionally to avoid scorching the eggs, and cook for about 10 minutes, or until the mixture reaches 150-160ºF.

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Once the temperature is reached, add 1 cup of dark chocolate chips to the mixture.

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Thoroughly combined until melted. Remove from heat and set aside.

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In a separate mixing bowl, whip 3/4 cup heavy whipping cream to medium-stiff peaks.

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Gently fold in the warm chocolate custard.

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Once thoroughly combined, transfer the mousse to the refrigerator and allow it to cool for about 2 hours.

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While that cools, in a small pot add 1/2 cup sugar…

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…and a splash of water.

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Heat to 230ºF and the add 2 tbsp peanut butter…

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…1/2 cup puffed rice, and a pinch of salt.

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Give this a quick mix…

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…and then transfer to a silpat to cool and set up.

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Once the mousse is finished setting up, add a smear of whipped cream to the walls of a bowl…

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…pipe in a generous helping of the chocolate mousse…

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…I added some chocolate cake crumbles (optional)…

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…and top the whole thing off with a few pieces of the crispy peanut butter. All that’s left to do is enjoy!

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Chocolate Mousse & Crispy Peanut Butter

Chocolate Mousse & Crispy Peanut Butter

Ingredients

    Mousse
  • 3 egg yolks
  • 1/2 cup sugar
  • 1 cup dark chocolate
  • 3/4 cup cream
  • Crispy Peanut Butter
  • 1/2 cup sugar
  • 2 tbsp peanut butter
  • 1/2 cup puffed rice
  • pinch of salt

Instructions

  1. Start by adding 3 egg yolks to a small metal mixing bowl, followed by a 1/2 cup sugar and a pinch of salt. Give this a good whisk for two minutes. Using the double boiler method, transfer the bowl on top of a small sauce pan of boiling water. Continue whisking the egg mixture, moving the bowl off the heat occasionally to avoid scorching the eggs, and cook for about 10 minutes, or until the mixture reaches 150-160ºF.
  2. Once the temperature is reached, add 1 cup of dark chocolate chips to the mixture and thoroughly combined until melted. Remove from heat and set aside.
  3. In a separate mixing bowl, whip 3/4 cup heavy whipping cream to medium-stiff peaks, and begin gently folding in the warm chocolate custard. Once thoroughly combined, transfer the mousse to the refrigerator and allow it to cool for about 2 hours.
  4. While that cools, in a small pot add 1/2 cup sugar and a splash of water. Heat to 230ºF and the add 2 tbsp peanut butter, 1/2 cup puffed rice, and a pinch of salt. Give this a quick mix and then transfer to a silpat to cool and set up.
  5. Once the mousse is finished setting up, add a smear of whipped cream to the walls of a bowl, pipe in a generous helping of the chocolate mousse, I added some chocolate cake crumbles (optional), and top the whole thing off with a few pieces of the crispy peanut butter. All that's left to do is enjoy!
http://www.byrontalbott.com/chocolate-mousse-crispy-peanut-butter/

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| Top Left: Boos Cutting Board | Top Middle: Mini Carafe | Top Right: Glass Bowl Set |

| Bottom Left: Small Silpat | Bottom Middle: Metal Bowl Set | Bottom Right: All-Clad Sauce Pan |

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