Chocolate Mousse & Crispy Peanut Butter

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories and can be more affordable.

dark chocolate

🥗Healthier: dark chocolate with higher cocoa content

💰Cheaper: semi-sweet chocolate

Higher cocoa content offers more antioxidants; semi-sweet is often cheaper.

Add egg yolks to a small mixing bowl.

Add granulated white sugar and a pinch of salt to the egg yolks and whisk for about 2 minutes.

Transfer the bowl to a pot of boiling water and cook for about 10 minutes or until it reaches 150 to 160°F, stirring occasionally to avoid scorching.

Once at the desired temperature, add dark chocolate chips and mix until thoroughly melted.

Remove from heat and set aside.

Whip heavy whipping cream to medium to stiff peaks.

Fold the warm chocolate custard into the whipped cream until thoroughly incorporated.

Transfer the mixture to the fridge and allow it to cool for about 2 hours.

For the crispy peanut butter topping, in a small pot, combine granulated white sugar and a splash of water and heat to 230°F.

Add peanut butter, puffed rice, and a pinch of salt to the sugar mixture and mix well.

Quickly transfer the mixture to a silicone mat or wax paper to cool and crisp up.

Once the mousse is set, reserve some whipped cream for plating.

Smear a small amount of whipped cream around the bottom and edges of the serving bowl.

Pipe the chocolate mousse into the bowl in fluffy waves.

Top with cake crumbles and crispy peanut butter for crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens