I created something similar to this for the dessert menu at Black Axe Mangal in London, with a caramel centre and using a silicone, bar-shaped mould. You can set the mousse into any shape moulds you have to hand, ready to pop out and dip into chocolate; alternatively, set in glasses ready to dig in with a spoon. Use your favourite peanut butter here – I like dark roasted chunky peanut butter, because I love the texture and contrast of the peanuts through the mousse.
Peanut butter mousse bars
Prep 10 min
Chill 4 hr+
Cook 40 min
Makes 7-8 bars
2 gelatine leaves (I use Dr Oetker)
100ml whole milk
50g caster sugar
3 egg yolks
20g maple syrup
75g peanut butter
1 pinch sea salt (I use Maldon)
200ml double cream
100g milk chocolate
20ml neutral oil
10g chopped peanuts or cocoa nibs
Soak the gelatine leaves in ice-cold water. Warm the milk and sugar in a medium saucepan until steaming. 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 saucepan and, using a spatula, cook over a low-medium heat until it reaches coating consistency. Take off the heat.
Squeeze out the excess water from the gelatine leaves, then add to the pan and stir to dissolve. Add the peanut butter and salt, mix really well, then pour into a large bowl and leave to cool until it’s no longer hot to the touch.
Meanwhile, whisk the cream to soft peaks, then stir this through the cooled peanut butter mix, using a whisk to knock out any lumps.
Pour the mixture into moulds or glasses. If you’re using silicone moulds, put them on a flat tray before filling, and freez, for four to six hours, until they can be removed cleanly from the moulds. If you’re using glasses, chill in the fridge for four hours.
To prepare the chocolate coating, gently melt the chocolate and oil in a saucepan over a very low heat – it will take only a few minutes – then stir through the chopped peanuts or cocoa nibs.
Using two forks to hold them, quickly dip the frozen bars in the chocolate mix, then put on a tray lined with greaseproof paper. Transfer to the fridge to defrost. Alternatively, spoon the melted chocolate over the top of the set mousses in the glasses to form a layer and chill until set.