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
Chocolate Ganache:
1 cup heavy cream
8 ounces semisweet chocolate, chopped
Caramel Red Wine Sauce:
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.