Name: Peanut Butter Mousse
Prep time: P0Y0M1DT0H0M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M1DT0H30M0.000S
Ingredients: 2/3 cup peanut butter; 1 cup milk; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla; 1 1/2 to 2 teaspoons gelatin; 2 tablespoons water; Chocolate ganache, recipe follows; Caramel red wine sauce, recipe follows; Chopped peanuts, for garnish; 1 cup heavy cream; 8 ounces semisweet chocolate, chopped; 2 pounds (5 1/2 cups) sugar; 1/2 cup water; 1/2 bottle red wine

Directions

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.

Chocolate Ganache:

Heat the cream and pour over the chopped chocolate. Whisk to combine.

Caramel Red Wine Sauce:

In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.

Peanut Butter Mousse

Ingredients

Chocolate Ganache:

Caramel Red Wine Sauce:

Directions

Chocolate Ganache:

Caramel Red Wine Sauce:

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