Silky Chocolate Mousse With Peanut Butter Crunch Recipes

SILKY CHOCOLATE MOUSSE

Steps:

• Place chocolate and butter in medium heatproof bowl over a pan of barely simmering water; stir until chocolate is melted and smooth; remove from heat.
• Stir in the egg yolks one at a time, then the liqueur. Transfer mixture to a large bowl, cool.
• Beat egg whites in a clean small bowl with an electric mixer until soft peaks form, gradually add sugar, beating until sugar is just dissolved. Fold the cream and meringue into chocolate mixture in two batches.
• Spoon into 8 x 1/2 cup capacity dishes; cover and refrigerate several hours or overnight.

SILKY CHOCOLATE MOUSSE WITH PEANUT BUTTER CRUNCH

Steps:

• Make the peanut cream: 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. 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. Transfer to a bowl and refrigerate the peanut cream until it is set, about 2 hours. Meanwhile, make the mousse: In a small saucepan, heat the cream until steaming. Put the milk chocolate and unsweetened chocolate in a medium bowl and add the hot cream. 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. 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. Make the crunch: 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. Spoon the mousse into 8 glasses or bowls and top each with a scoop of the peanut cream. Sprinkle with the peanut crunch and serve.