Provided by: Chef Patrick Coston
2 cups cream
1 egg yolk
6 ounces dark chocolate
4 tablespoons sugar
1 cup cream
1and 1⁄2 cups confectioners’ sugar
1 and 1⁄2 cups peanut butter
2 cups toasted salted peanuts, roughly chopped
1 cup whipped cream
Chocolate shavings for garnish
Whip the cream until soft peaks form, and reserve in the refrigerator. Whisk the egg and egg yolk with a mixer set on highest speed until pale yellow and doubled in volume.
Melt the chocolate in a bowl set over a saucepan of hot water.
Stir together the sugar and 1⁄4 cup of water in a small pot, bring to a boil over high heat, and continue to boil for 1 to 11⁄2 minutes or until it reaches a temperature of 240 degrees. Remove from heat, and carefully pour the syrup into the eggs while whipping on high speed. Once the syrup is incorporated, continue to whip for 1 more minute. Remove the bowl from the machine and fold in the melted chocolate until the mixture is smooth. Fold in the whipped cream, and set the mousse aside.
Whip the cream until soft peaks form, and reserve in the refrigerator. Whisk the egg and confectioners’ sugar with a mixer set on highest speed for 5 to 7 minutes, until pale yellow and doubled in volume. Add the peanut butter, and whip on high speed for 1 minute. Gently fold in the whipped cream. (This mixture will be thinner than the chocolate.)
Spoon half the chocolate mousse into a medium-size glass bowl or individual glasses, forming a 34-to-1-inch layer, and smooth the top. Place in the freezer for 15 to 20 minutes to harden slightly. Pour half of the peanut-butter mousse on top of the chocolate, smoothing the top with a spatula, and return to the freezer. Sprinkle half of the chopped peanuts evenly over the top. Repeat the process, layering chocolate mousse, peanut-butter mousse, and nuts. Garnish with a layer of whipped cream and chocolate shavings. Freeze for 1 to 2 hours until firm. Remove from freezer 10 minutes before serving.