Peanut Butter Mousse Dome Recipe
Whipped peanut butter & cream cheese mousse, chocolate shell, chocolate creme anglaise
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Ingredients
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Peanut Butter & Cream Cheese Mousse
Chocolate Shell
Chocolate Crème Anglaise
Assembly & Garnish
Method
Peanut Butter & Cream Cheese Mousse
- 1
Bloom Gelatin
Sprinkle the gelatin evenly over 45 ml cold water in a small bowl. Let sit 5–10 minutes until spongy.
- 2
Soften Cream Cheese
Place the cream cheese in a medium mixing bowl and beat with a hand mixer until smooth and lump-free, about 1–2 minutes.
- 3
Combine Peanut Butter and Sweetener
Add the peanut butter, confectioners' sugar, vanilla extract, and sea salt to the cream cheese. Beat until fully combined and smooth, scraping the bowl as needed (1–2 minutes).
- 4
Dissolve Gelatin
Warm the bloomed gelatin briefly: microwave 8–12 seconds or place the bowl over a small pan of simmering water and stir until liquid. Do not boil. Spoon 1–2 tablespoons of the warm gelatin into the peanut butter mixture and mix to temper, then pour the rest in and blend quickly to incorporate.
- 5
Whip Cream and Fold
In a chilled bowl, whip the 300 ml cold heavy cream to medium-stiff peaks. Reserve about 2 tablespoons of whipped cream for smoothing molds if desired. Fold the whipped cream gently into the peanut butter/cream cheese base in three additions, keeping the mixture light and airy.
- 6
Portion and Chill
Spoon or pipe the mousse into silicone half-sphere molds, smoothing the surface. Tap molds lightly to release air bubbles. Freeze for at least 2 hours (best overnight) until firm enough to unmold.
Chocolate Shell
- 7
Temper (or melt) Chocolate
Place chopped chocolate in a heatproof bowl with the coconut oil. Warm gently in 20–30 second bursts in the microwave, stirring between bursts, or set the bowl over a saucepan of barely simmering water (double boiler). Stir until fully melted and smooth. If tempering is desired for snap, use standard tempering technique (heat to 45–48°C, cool to 27–28°C, reheat to 31–32°C for dark chocolate).
- 8
Coat Molds
When chocolate is fluid and about 30–32°C, remove frozen mousse halves from molds. Quickly spoon or brush a thin layer of chocolate inside each dome mold to form the shell. Work fast to cover the entire surface; return to the freezer 10–15 minutes to set the shell. If you want a thicker shell, repeat one more thin coat and refreeze.
Chocolate Crème Anglaise
- 9
Warm Milk & Cream
In a medium saucepan, combine the whole milk and 100 ml heavy cream. Heat over medium until it just begins to steam and small bubbles form at the edges, but do not boil.
- 10
Whisk Yolks and Sugar
While the milk warms, whisk the egg yolks and granulated sugar in a bowl until the mixture is pale and slightly thickened (ribbon stage).
- 11
- 12
Cook to Custard
Cook the mixture over low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon (about 78–82°C). Do not let it boil. Remove from heat.
- 13
Add Chocolate
Immediately pour the custard over the chopped bittersweet chocolate and let sit 1 minute. Stir until the chocolate melts and the sauce is smooth. Stir in vanilla extract and a pinch of salt. If you want a thinner pouring consistency, strain and thin with a tablespoon or two of warm milk.
- 14
Chill
Cool the chocolate crème anglaise to room temperature, then refrigerate until ready to serve. Rewarm gently to serve warm or serve cold as desired.
Assembly & Finalization
- 15
Unmold Mousse Halves
Remove the chocolate-coated molds from the freezer. If the shells were formed inside molds, gently invert each mold and push to release the coated half-spheres. If necessary, warm the outside of the silicone briefly with warm hands to ease release.
- 16
Assemble Domes
If you made half-spheres, place one half-shell on a plate (shell side down if shell coating was inside the mold), pipe or spoon a small dollop of mousse onto it, then top with a second half to form a seamless dome. Alternatively, if mousse is fully enclosed in a shell, simply place each dome on a serving plate.
- 17
Garnish
Brush or drizzle any remaining melted chocolate over domes for decoration. Sprinkle chopped roasted peanuts around or on top for texture. If desired, dust lightly with cocoa powder.
- 18
Serve with Crème Anglaise
Plate each dome and spoon warm or chilled chocolate crème anglaise around the base. Serve immediately so the chocolate shell retains some snap; if left too long the sauce will soften the shell.
