I created something similar for Black Ax Mangal’s dessert menu in London, with a caramel center and a bar-shaped silicone mold. You can put the mousse in any shape of molds you have on hand, ready to take out and dip in the chocolate; Otherwise, place them in glasses ready to be scooped with a spoon. Use your favorite peanut butter here – I love the dark roasted chunky peanut butter because I love the texture and contrast of the peanuts through the foam.
Peanut butter mousse bars
Preparation 10 minutes
Coldness 4h +
cook 40 minutes
Makes 7-8 bars
2 gelatin sheets (I use Dr Oetker)
100 ml whole milk
50g caster sugar
3 egg yolks
20g maple syrup
75g peanut butter
1 pinch sea salt (I use Maldon)
200 ml double cream
100g milk chocolate
20 ml of neutral oil
10g peanuts or chopped cocoa nibs
Soak the gelatin sheets in ice water. Heat the milk and sugar in a medium saucepan until they smoke. In a small bowl, whisk the egg yolks and maple syrup, then pour in the hot milk and whisk to combine.
Return the mixture to the pot and, using a spatula, cook over low-medium heat until coated. Remove from the heat.
Wring out the excess water from the gelatin sheets, then add to the pot and stir to dissolve. Add the peanut butter and salt, mix well, then pour into a large bowl and let cool until no longer hot to the touch.
Meanwhile, whip the cream until soft peaks form, then mix it into the cooled peanut butter mixture, using a whisk to break up any lumps.
Pour the mixture into molds or glasses. If you are using silicone molds, place them on a flat tray before filling them and freeze them for four to six hours, until they can be removed cleanly from the molds. If you are using glasses, place them in the refrigerator for four hours.
To prepare the chocolate coating, gently melt the chocolate and oil in a saucepan over very low heat – it will only take a few minutes – then toss with the chopped peanuts or cocoa nibs.
Using two forks to hold them, quickly dip the frozen bars into the chocolate mixture, then place them on a baking sheet lined with baking paper. Transfer to the refrigerator to thaw. Alternatively, pour the melted chocolate on top of the foams set in the glasses to form a layer and refrigerate until set.