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.
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.
Milk Chocolate-Peanut Butter Mousse
Yield: 6 servings
For the Peanut Butter Mousse:
For the Milk Chocolate-Peanut Butter Crunch Topping:
- 1/4 cup creamy peanut butter
- 2 ounces milk chocolate, chopped
- 2 cups cornflakes
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.
From Salty Sweets