Silky Chocolate Mousse with Peanut Butter Crunch

Peanut Cream

3/4 teaspoon(s) unflavored gelatin
1 tablespoon(s) water
1 1/3 cup(s) heavy cream
1/2 cup(s) salted roasted peanuts, chopped
3 ounce(s) white chocolate, chopped

2 3/4 cup(s) heavy cream
1 1/2 pound(s) milk chocolate, chopped
3 1/2 ounce(s) unsweetened chocolate, chopped
1/2 cup(s) sugar
3 tablespoon(s) water
9 large egg yolks

1/2 cup(s) creamy peanut butter
2 ounce(s) milk chocolate, chopped
2 1/2 cup(s) cornflakes, lightly crushed
1/4 cup(s) salted roasted peanuts



Make peanut cream: In a small bowl, sprinkle gelatin over water and let stand
until softened, about 5 minutes. In a small saucepan, bring heavy cream to a
simmer with chopped peanuts. Let peanut cream stand off the heat for 15 minutes.
Strain peanut cream into a medium bowl; discard chopped peanuts. Wipe out
saucepan, add back cream, and bring to a simmer. Off the heat, whisk in gelatin
and chopped white chocolate until melted. Transfer to a bowl and refrigerate
peanut cream until it is set, about 2 hours.
Meanwhile, make the mousse: In a small saucepan, heat cream until steaming. Put
milk chocolate and unsweetened chocolate in a medium bowl and add hot cream. Let
stand until melted, then whisk until smooth; let cool. In another small
saucepan, combine sugar and water and bring to a boil, stirring until sugar is
In a large bowl, using an electric mixer, beat egg yolks at high speed until
smooth. Slowly pour in hot sugar syrup while beating at high speed; be careful
not to pour syrup directly onto the beaters. Beat until mixture is cool, pale,
and thick, about 5 minutes. Using a rubber spatula, fold in chocolate mixture
until no streaks remain. Cover 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 peanut butter and chocolate at high power at 30-second
intervals, stirring until smooth. Stir in 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 mousse into 8 glasses or bowls and top each with a scoop of peanut cream.
Sprinkle with peanut crunch and serve.