Best Milk Chocolate Peanut Butter Mousse Recipes

MILK CHOCOLATE-PEANUT BUTTER MOUSSE

Steps:

• 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).
• 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.

CHOCOLATE PEANUT BUTTER MOUSSE

Steps:

• In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. , Beat until soft peaks form. Spoon into dessert dishes; sprinkle with chocolate-covered peanuts.

PEANUT BUTTER MOUSSE

Steps:

• In a saucepan, warm the peanut butter and milk then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks. Bloom the gelatin in the water and add to the warm peanut butter. Strain into a bowl and fold in the whipped cream mixture. Pour into flexi dome molds and freeze overnight.
• Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Ladle the ganache over to coat. Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes.
• Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce.
• Heat the cream and pour over the chopped chocolate. Whisk to combine.
• In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.

MILK CHOCOLATE PEANUT BUTTER MOUSSE

Steps:

• Combine milk chocolate, peanut butter, heavy cream in a large heatproof bowl. Place bowl over a large saucepan with one inch simmering water and stir occasionally until mixture is melted and smooth (about 5 minutes). Remove the bowl from the saucepan, place in the fridge and then chill for about 2 hours.
• Whip the mixture with a handheld mixer at medium-high speed until light and fluffy ( do not overbeat of mousse will be grainy ) spoon mixture into 4 bowls and garnish with chopped chocolate covered peanuts, and wallah you now have "Milk Chocolate Peanut Butter Mousse".