Milk Chocolate Peanut Butter Mousse with Crunch Topping


Back in May when I attended the Thermador event in Scottsdale, we were treated to a lovely dinner at BLT Steak. One of the desserts I sampled was a chocolate-peanut butter mousse. It was fantastic. It had some sort of almost invisible crunchy topping that added a lovely unexpected contrast of texture. I actually wrote about it briefly when I posted this recipe for Frozen Chocolate Peanut Butter Pie. Can you tell I love chocolate & peanut butter?

Imagine my surprise when I was perusing the pages of Salty Sweets, a cookbook I received in my swag bag at Blogher Food ’11, and came across a recipe for chocolate peanut butter mousse with crunch topping. It was a perfect coincidence. Almost instantly I found myself in the kitchen, checking to see if I had all the ingredients to make this dessert. I left the crunch topping on my version of the mousse large and in-charge. If you want, you could pulverize it into smaller crunchy pieces.

Recipe Rundown
Taste: Like a better version of a peanut butter cup – salty, sweet, and nutty.
Texture: The mousse is airy yet rich while the topping provides a perfect crunchy contrast.
Ease: Both the mousse and topping can be made ahead of time . The recipe does dirty a few dishes but it’s not overly difficult.
Appearance: I wish I would have molded my mousse but I still liked the contrast of colors and textures.
Pros: Both adults and children will adore this treat.
Cons: A little more time-consuming than most of the desserts I feature.
Would I make this again? Yes.

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Milk Chocolate-Peanut Butter Mousse

Yield: 6 servings

Ingredients:

For the Peanut Butter Mousse:

  • 1/2 cup creamy peanut butter
  • 9 ounces milk chocolate, chopped
  • 3 ounces bittersweet chocolate, chopped
  • 1/2 teaspoon fine sea salt
  • 3/4 cup whole milk
  • 1 cup heavy cream
  • For the Milk Chocolate-Peanut Butter Crunch Topping:

    • 1/4 cup creamy peanut butter
    • 2 ounces milk chocolate, chopped
    • 2 cups cornflakes

    Directions:

    For the mousse:
    Combine the peanut butter, chocolates, and salt in a medium saucepan over medium-low heat and stir until mixture is melted and smooth. Be careful not to burn! Transfer to a medium mixing bowl.

    In a small saucepan heat the milk to scalding (the point at which small bubbles are forming around the edge of the pan but the milk is not yet boiling). Whisk hot milk into chocolate-peanut butter mixture until smooth. Let cool to room temperature.

    In another medium mixing bowl, beat the heavy cream with an electric mixer on high speed until soft peaks form. Fold the whipped cream into cooled chocolate-peanut butter mixture until thoroughly combined and uniform in color. Refrigerate, covered, for at least 30 minutes and up to 1 day. Serve with milk-chocolate peanut butter crunch (recipe below).

    For the topping:
    Line a baking sheet with parchment paper. Combine peanut butter and chocolate in a small saucepan over medium-low heat and stir until melted and smooth. Stir in cornflakes, breaking up large pieces if desired.

    Spread mixture on prepared baking sheet in a 1/2-inch thick layer and refrigerate until firm, about 1 hour. Break the crunch topping into bite-size pieces and use as a garnish for the mousse. Can be made up to 1 week ahead of time, kept refrigerated in an airtight container.

       

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    10 Responses to “Milk Chocolate Peanut Butter Mousse with Crunch Topping”

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      1
      Lauren @ KeepItSweet — July 29, 2011 at 4:18 pm

      That topping sounds amazing! This whole dessert would not last a minute in my presence.

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      2
      Caroline — July 29, 2011 at 4:35 pm

      Your recipes never cease to amaze me. I'm drooling.

      • handleheat replied: — July 29th, 2011 @ 7:13 pm

        Thank you!! :)

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      3
      Maris — July 29, 2011 at 6:05 pm

      You know I agree with Caroline. You are incredible! When is your cookbook coming out?!

      • handleheat replied: — July 29th, 2011 @ 7:13 pm

        Awh you're too sweet Maris. Thanks :)

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      4
      flyer printing — July 30, 2011 at 12:32 am

      Now I'm craving for sweet treat! This looks yummy! Easy to prepare dessert, bet it has a wonderful texture. I'm so gonna try this at home I will enjoy it all by myself. (:

    5. #
      5
      akbeck04 — July 30, 2011 at 3:28 am

      oh my. If I had the ingredients I would be making this right now. The taste & texture combo sounds incredible!!!

    6. #
      6
      Emily G. — August 1, 2011 at 3:36 pm

      Thanks for featuring the book! Isn't that recipe delicious?? Great photo too!

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      7
      Ashlee — August 6, 2011 at 1:40 am

      Hi Tessa,
      My name is Ashlee and I live in Auckland, New Zealand. I made this for my flatmates last night, and it was a huge hit!
      I found you blog in May, and I absolutely love it! Keep posting :)

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      8
      Dianne — March 3, 2012 at 7:59 am

      I tried it and it came out really well. My daughter loved it. Had skipped the crunchy topping then. Making it again today and plan to try it with the topping too. I used crunchy PB as I did not have smooth. Great recipe, quite simple.

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