Peanut Butter Caramel Mousse
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Peanut butter mousse with gelatin sets creamy base. Eggs, sugar, milk cook into custard, thickened 7 minutes over heat. Cream whipped with care, folded gently after mixing in peanut butter blend. Chocolate crisp topping made by melting dark chocolate with peanut butter and honey. Cornflakes and roasted peanuts add crunch. Refrigerate mousse 3 hours minimum until firm, chill chocolate topping as well. Caramel drizzle adorns each serving. Combines creamy, crunchy, salty, sweet textures.
Prep:
35 min
Cook:
15 min
Total:
50 min
Servings:
6 servings
#dessert
#mousse
#peanut butter
#chocolate
#caramel
Few desserts mix creamy richness with crunchy bites like peanut butter mousse topped with caramel and chocolate crunch. A custard base thickened with gelatin sets the stage, silkily blending peanut butter’s deep flavors. The custard takes about 7 minutes to thicken gently over medium-low heat. Whipping the cream separately before folding in keeps the texture airy. Crunch arrives from crispy cornflake clusters and roasted peanuts enveloped in a molten blend of bittersweet chocolate, butter, peanut butter, and a touch of maple syrup—adding subtle sweetness. This topping chills and breaks apart like shards of candy bark. Mousse chilling time ensures set firmness but still light mouthfeel. Drizzle caramel at serving adds sticky contrast. Flavor and texture shifts keep interest with each bite.
Ingredients
- 6 ml (1 1/4 teaspoon) gelatin powder
- 20 ml (1 1/3 tablespoon) cold water
- 60 g (1/4 cup) granulated sugar
- 3 egg yolks
- 140 ml (2/3 cup) whole milk
- 90 ml (3/8 cup) creamy peanut butter
- 270 ml (1 1/8 cups) 35% whipping cream
Garnish ===
- 90 g (3 oz) chopped 65% dark chocolate
- 40 ml (2 2/3 tablespoons) creamy peanut butter
- 20 ml (1 1/3 tablespoons) unsalted butter
- 20 ml (1 1/3 tablespoons) maple syrup
- 50 g (1 2/3 cups) lightly crushed cornflakes
- 25 g (2 tablespoons) roasted salted peanuts
- Caramel sauce, as desired
About the ingredients
Altered gelatin to 6 ml for balance with increased liquid. Water quantity adjusted slightly for gelatin bloom time extended to 10 minutes for more complete hydration. Sugar reduced to 60 g for less sweetness, balancing peanut butter’s richness. Milk bumped to 140 ml to keep custard fluid enough for folding but concentrated. Peanut butter increased to 90 ml for pronounced flavor. Whipping cream upped to 270 ml for rise without heaviness. Garnish chocolate darkened fractionally to 65% for bolder flavor. Butter and maple syrup increased to help bind crunchy topping better. Cornflakes slightly reduced to avoid cluster clumping. Peanuts lightly lessened to maintain crunch but avoid overpowering saltiness. Use creamy peanut butter throughout for smooth texture load.
Method
- Gelatin bloomed: sprinkle gelatin over cold water, leave 10 minutes until spongy.
- Whisk sugar and yolks vigorously 1-2 minutes till thick and pale.
- Add milk while stirring continuously.
- Cook custard over medium-low heat, stirring constantly with wooden spoon. Scrape all sides. Thickens to coat back of spoon in about 7 minutes. Remove from heat immediately.
- Incorporate bloomed gelatin and peanut butter swiftly, whisk until completely dissolved and uniform.
- Transfer to large bowl. Cover surface directly with plastic wrap to prevent skin. Let cool to room temperature, about 25 minutes. Avoid setting gelatin now.
- Meanwhile, whip cream to soft peaks but still pliable.
- Fold one-third cream gently into peanut butter custard to lighten. Then fold remaining cream carefully, no deflating. Aim for smooth blend.
- Divide mousse evenly among 6 180 ml (3/4 cup) glasses. Cover and refrigerate 3-4 hours until firm to touch.
- Prepare crunchy topping: spread silicone mat or parchment on baking tray.
- Melt chocolate, peanut butter, butter, maple syrup in microwave-safe bowl in 30-second bursts, stirring to smooth consistency. Warm but not too hot.
- Add crushed cornflakes and peanuts, stir to coat and combine thoroughly.
- Spread mixture thinly across lined tray, separating bits to avoid clumps.
- Chill in fridge 25-35 minutes until firm and breakable. Break into shards. Store airtight refrigerated.
- Serve mousse garnished with spoonful caramel and sprinkle with chocolate crunch pieces.
Cooking tips
Gelatin swelling crucial—set aside full 10 minutes to ensure gel strength. Custard cooking needs low-medium heat and constant stirring prevents curdling or scorching; timing varies with stovetop but 7 minutes average. Removing promptly avoids overcooking. Whisk gelatin and peanut butter into hot custard while still warm dissolves gelatin thoroughly. Cool mixing bowl preparation essentials to stop premature gelling. Plastic wrap on surface keeps mousse from drying out. Whipping cream texture aim soft peaks also prevents over-whipping, avoids graininess. Folding technique matters: light, gentle folding preserves air. Crunchy topping melting in microwave: heat short bursts, mix well to prevent seizing. Spreading topping evenly thin ensures crisp shards not clumps. Cooling 25-35 minutes in refrigerator to firm perfectly. Serve mousse refrigerated with toppings freshly broken and caramel drizzled last minute for texture contrast.
Chef's notes
- 💡 Gelatin. Patience is key. Must bloom fully. Full 10 minutes is non-negotiable. Water needs cold. Helps to hydrate completely. Skipping? Texture suffers.
- 💡 Custard. Low heat is mandatory. Stir constantly. Wooden spoon is best. Gently scrape sides. Timing varies per stovetop. Remove immediately when it coats spoon.
- 💡 Whipping cream is delicate. Aim for soft peaks. No grainy texture allowed. Over-whipping ruins it. Incorporate gently. Fold carefully into custard mix. Preserve air.
- 💡 Crunchy topping melting is tricky. Use 30-second bursts in microwave. Stir diligently in between. Avoid overheating. Warm is fine. Too hot? Seizes up fast.
- 💡 Chill time is essential. Mousse must set properly. 3-4 hours minimum. Ensure firm to touch. Don't rush. Refrigerate toppings too. Broken shards should be fresh.
Common questions
Can I use other nut butters?
Yes various butters possible. Almond, cashew - still creamy. Note flavor change. Adjust sweetness maybe. Check consistencies.
What if my mousse doesn’t set?
Check gelatin bloom first. Did it swell properly? Custard should be warm when adding gelatin. If cold, it won't dissolve.
Can I store leftovers?
Yes airtight containers work. Refrigerate for up to 3 days. Topping might soften. Keep separately if possible. Crispy topping texture best fresh.
How to make it less sweet?
Reduce sugar in custard further. Balance peanut butter flavor. Chocolate topping can use darker chocolate too. Adjust maple syrup slightly.
