Dessert

Peanut butter mousse with chocolate butterscotch sauce and peanut brittle

Name: Peanut butter mousse with chocolate butterscotch sauce and peanut brittle recipe
Yield: 6
Ingredients: 1 titanium-strength gelatine leaf, soaked in cold water for 5 minutes; 360g white chocolate, finely chopped; 200g smooth peanut butter (we used Woolworths Macro organic peanut butter); 2 egg whites; 1 cup (250ml) thickened cream; 1 tsp vanilla extract; Store-bought peanut brittle, to serve; 60g unsalted butter, chopped; 100g brown sugar; 1/2 cup (125ml) pure (thin) cream; 25g dark (70%) chocolate, chopped

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by Phoebe Wood

May 10, 2021

There's nothing better than peanut butter and chocolate. Begin this recipe 1 day ahead.

1 titanium-strength gelatine leaf, soaked in cold water for 5 minutes
360g white chocolate, finely chopped
200g smooth peanut butter (we used Woolworths Macro organic peanut butter)
2 egg whites
1 cup (250ml) thickened cream
1 tsp vanilla extract
Store-bought peanut brittle, to serve

Chocolate butterscotch sauce

60g unsalted butter, chopped
100g brown sugar
1/2 cup (125ml) pure (thin) cream
25g dark (70%) chocolate, chopped

Method

1.

Place soaked gelatine, chocolate, peanut butter and 1 cup (250ml) boiling water in a blender and whiz until melted and smooth. Add egg whites and whiz until smooth and combined, then add cream and vanilla, and whiz to combine. Divide mixture between two 800ml capacity dishes and chill for 6 hours or overnight until set.
2.

Make butterscotch when ready to serve. Place butter and sugar in a saucepan over medium-low heat, stirring until sugar is dissolved. Add cream and bring to a simmer. Simmer for 5 minutes or until slightly thickened, then stir in chocolate and simmer, stirring, for 2 minutes or until melted and smooth. Cool to room temperature. Pour cooled butterscotch over mousse. Top with peanut brittle to serve.

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