Peanut Butter Chocolate Mousse With Coconut Whipped Cream Recipes

PEANUT BUTTER CHOCOLATE MOUSSE RECIPE

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.

CHOCOLATE PEANUT BUTTER MOUSSE

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.

PEANUT BUTTER CHOCOLATE MOUSSE WITH COCONUT WHIPPED CREAM

Steps:

• Place can of coconut milk in refrigerator overnight.
• The next day gently remove can from refrigerator so as not to mix the cream and milk.
• Gently scoop the cream portion out of the can and place in a cooled glass bowl.
• Add agave nectar and vanilla extract to coconut milk. Using a hand mixer, beat the milk on high until it has soft peaks. About 2-3 minutes.
• Place back in refrigerator.
• Place a large mixing bowl on top of another small mixing bowl filled with ice water. (make sure that the bottom of the large bowl is touching the ice water)
• Put chocolate, water, agave nectar, and PB2 in a medium saucepan over medium high heat. Stir continually until chocolate is melted and smooth.
• Pour chocolate mixture into the large mixing bowl over bowl filled with ice water. Using a hand mixer, beat on high until chocolate mixture becomes thick. About 5-7 minutes.
• Pour the chocolate mousse into serving dishes (either 2 large ramekins or 4 small ramekins), place in refrigerator for 2 hours)
• Serve Peanut Butter Chocolate Mousse with Coconut Whipped Cream!