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
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.