Dessert: Silky Chocolate Mousse with Peanut Butter Crunch

Any chocolate and peanut butter lover will adore this elegant dessert from pastry chef Rachel Lansang-Hidalgo of Manhattan's Aureole. Lansang-Hidalgo tops a rich milk chocolate mousse with a roasted-peanut cream and addictively crunchy cornflakes mixed wi

This recipe includes superfoods such as:

Nuts

Health benefits of Silky Chocolate Mousse with Peanut Butter Crunch

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

3/4 tsp. unflavored gelatin
1 tbsp. water
1 1/3 c. heavy cream
1/2 c. salted roasted peanuts
3 oz. white chocolate

Instructions

Make peanut cream: In a small bowl, sprinkle gelatin over water and let stand until softened, about 5 minutes. In a small saucepan, bring heavy cream to a simmer with chopped peanuts. Let peanut cream stand off the heat for 15 minutes. Strain peanut cream into a medium bowl; discard chopped peanuts. Wipe out saucepan, add back cream, and bring to a simmer. Off the heat, whisk in gelatin and chopped white chocolate until melted. Transfer to a bowl and refrigerate peanut cream until it is set, about 2 hours.
Meanwhile, make the mousse: In a small saucepan, heat cream until steaming. Put milk chocolate and unsweetened chocolate in a medium bowl and add hot cream. Let stand until melted, then whisk until smooth; let cool. In another small saucepan, combine sugar and water and bring to a boil, stirring until sugar is dissolved.
In a large bowl, using an electric mixer, beat egg yolks at high speed until smooth. Slowly pour in hot sugar syrup while beating at high speed; be careful not to pour syrup directly onto the beaters. Beat until mixture is cool, pale, and thick, about 5 minutes. Using a rubber spatula, fold in chocolate mixture until no streaks remain. Cover mousse with plastic wrap and refrigerate until chilled, about 1 1/2 hours.
Make the crunch: Line a medium baking sheet with wax paper. In a medium microwave-safe bowl, melt peanut butter and chocolate at high power at 30-second intervals, stirring until smooth. Stir in cornflakes and peanuts and spread the crunch on the baking sheet in a 1/2-inch layer. Freeze until firm, about 1 1/2 hours. Chop into small pieces.
Spoon mousse into 8 glasses or bowls and top each with a scoop of peanut cream. Sprinkle with peanut crunch and serve.