Milk Chocolate Peanut Butter Mousse Recipes

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.

Steps:

• 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.
• Heat the cream and pour over the chopped chocolate. Whisk to combine.
• In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.

Steps:

• Combine milk chocolate, peanut butter, heavy cream in a large heatproof bowl. Place bowl over a large saucepan with one inch simmering water and stir occasionally until mixture is melted and smooth (about 5 minutes). Remove the bowl from the saucepan, place in the fridge and then chill for about 2 hours.
• Whip the mixture with a handheld mixer at medium-high speed until light and fluffy ( do not overbeat of mousse will be grainy ) spoon mixture into 4 bowls and garnish with chopped chocolate covered peanuts, and wallah you now have "Milk Chocolate Peanut Butter Mousse".