Peanut Butter Chocolate Mousse With Key Lime Pie Recipe
Raspberry sauce
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Ingredients
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Peanut Butter Chocolate Mousse
Key Lime Pie Layer
Raspberry Sauce
Method
Peanut Butter Chocolate Mousse
- 1
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave until smooth. Let cool slightly.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- 3
Combine Peanut Butter and Sugar
In another bowl, mix the peanut butter and powdered sugar until smooth.
- 4
Add Gelatin
In a small bowl, dissolve the gelatin powder in the water and let it sit for a few minutes until it blooms, then warm it gently until it fully dissolves.
- 5
Mix Ingredients
Combine the melted chocolate, peanut butter mixture, vanilla extract, and dissolved gelatin. Fold in the whipped cream gently until fully incorporated.
- 6
Chill
Spoon the mousse into serving glasses and refrigerate for at least 2 hours until set.
Key Lime Pie Layer
- 7
Prepare the Crust
Preheat the oven to 350°F (175°C). Mix graham cracker crumbs with melted unsalted butter and press into the bottom of a pie dish. Bake for 10 minutes, then cool.
- 8
- 9
Bake Filling
Pour the filling into the cooled crust and bake for 15 minutes until set. Allow to cool completely before adding to the mousse.
Raspberry Sauce
- 10
Prepare the Sauce
In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the sauce thickens slightly, about 5-7 minutes.
- 11
Cool the Sauce
Remove from heat and let the sauce cool before using.