Malted Milk Chocolate Mousse & Peanut Butter Crunch
Ingredients
- Peanut Butter Crunch Base
- Milk Chocolate - 9 oz, melted
- Creamy peanut butter - 20 oz
- Feuillitine - 15 oz
- Malted Milk Chocolate Mousse
- Milk Chocolate - 17 oz, melted
- Heavy Cream - 40 oz
- Malted milk powder - 4 oz
- Gelatin - 6 sheets, bloomed
- Heavy Cream - 4 oz, hot
- Ganache
- Heavy Cream - 10 oz
- Milk Chocolate - 16 oz
Instructions
For the Peanut Butter Crunch Base:
Mix together:
9 oz melted milk chocolate
20 oz creamy peanut butter
Fold in:
15 oz feuillitine
Press evenly into a parchment lined half pan with the paper extending up the sides and higher of the pan. Set aside.
For the Malted Milk Chocolate Mousse:
17 oz melted milk chocolate
40 oz heavy cream
4 oz malted milk powder
6 sheets gelatin – bloomed
4 oz heavy cream – hot
Whip the 40 oz of heavy cream until mounds begin to form. Slowly sprinkle in malt powder and continue to whip the cream to soft mound. Set aside. Whisk bloomed gelatin into hot cream. Whisk into melted chocolate. Fold in whipped cream into chocolate by thirds.
Pour the mousse over the peanut butter crunch. Allow to set either in the freezer or the cooler overnight.
For the Ganache:
10 oz heavy cream
16 oz milk chocolate
Heat the cream to boiling and pour over the chocolate. Stir to combine. Pour over the mousse. Allow to set. Lift dessert from pan by the paper. Cut into desired size. Yield approx. 40 pieces.
