Best Silky Chocolate Mousse With Peanut Butter Crunch Recipes
PEANUT BUTTER CHOCOLATE MOUSSE RECIPE
If you thought chocolate mousse could not get any better, then try adding peanut butter for an amazingly delicious dessert.
Provided by Elaine Lemm
Categories Dessert
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Gather your ingredients.
- Start by melting the chocolate . Either place the chocolate chips or gratings into a heatproof bowl set over a pan of simmering water. Do not let the bottom of the bowl touch the water, and resist the temptation to stir the chocolate until it has melted. Once melted, you can stir with a wooden spoon, not metal. Or, melt the chocolate in a microwave for 30 seconds, stir (with a wooden spoon) repeating for 30 seconds at a time until smooth.
- Remove the bowl from the pan or the microwave. Stir in the peanut butter and set the bowl aside to cool for 5 minutes. Lightly beat the egg yolks with a fork, then stir into the chocolate to create a glossy, thick sauce. Add the 1/4 teaspoon of salt and stir again.
- Whisk the egg whites using a stand or electric mixer, or by hand with a whisk. Ensuring the whisks and bowls you are using are scrupulously clean, because if not, they will not whip up very well. The egg whites are ready when they are firm and glossy.
- Put the wooden spoons aside, use a metal tablespoon and stir in 1/3 of the egg whites to loosen up the chocolate. Then, again using the metal spoon, gently fold in the remaining egg whites.
- Gently spoon the mousse into either one large bowl, or divide into four jars, glasses, or bowls. Pop these into the refrigerator for a minimum of one hour. You can also make the mousse the day before needed. Cover tightly and chill until ready to serve.
- When ready to serve, loosely whip the cream to soft peaks and spoon onto the mousse. Decorate with more chocolate, salt flakes, or even fresh raspberries. The mousse does not store well and cannot be frozen, so enjoy fresh.
Nutrition Facts : Calories 643 kcal, Carbohydrate 36 g, Cholesterol 193 mg, Fiber 6 g, Protein 16 g, SaturatedFat 22 g, Sodium 418 mg, Sugar 24 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 g
CHOCOLATE PEANUT BUTTER MOUSSE
Chocolate Peanut Butter Mousse from Maria Regakis of Somerville, Massachusetts combines favorites chocolate and peanut butter perfectly. It's a delicious, rich dessert ideal for summer night entertaining and a nice alternative to ice cream.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 554 calories, Fat 46g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 4g fiber), Protein 14g protein.
SILKY CHOCOLATE MOUSSE
Name says it all really! Not suitable to freeze. The original recipe stipulates Irish Cream liqueur but you could use your imagination and whatever liqueur you have on hand. Note to recipe says best made one day ahead. Cooking time does not include refrigeration time.
Provided by ballarat
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
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.
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