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 Chocolate-Peanut-Butter
Coupe
Patrick Coston of Ilo
Serves 6 to 8
Chocolate mousse
2 cups cream
1 egg
1 egg yolk
6 ounces dark chocolate
4 tablespoons sugar
Peanut-butter mousse
1 cup cream
6 eggs
1and 1⁄2 cups confectioners’ sugar
1 and 1⁄2 cups peanut butter
Coupe
2 cups toasted salted peanuts, roughly chopped
1 cup whipped cream
Chocolate shavings for garnish
Chocolate mousse
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.
Peanut-butter mousse
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.)
Assembly
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.
Photograph by Sang
An
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