Blond Chocolate Mousse with Peanut Butter
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This Blond Chocolate Mousse is rich and indulgently whipped through with peanut butter. Perfect for lovers of all things peanut butter and butterscotchy. A very fancy chocolate mousse which is definitely destined for special occasions.
Blond chocolate is a gorgeous ingredient to experiment with. It is also known as gold chocolate and has a caramelised biscuity flavour.
It used to be quite difficult to get hold of and I originally developed this recipe with Valrhona Chocolate which can be quite spendy. Happily though M&S and Waitrose now do much more economical versions.
This is a dessert for very special occasions and rippled through with peanut butter it's rich, creamy and delicious. But actually incredibly easy to make.
Why You’ll Love This Blond Chocolate Mousse
- Gorgeous flavour. Smooth butterscotch taste is sweet, toasty and with a more adult caramelised taste than white chocolate.
- Great alternative to regular chocolate mousse. If you are a super chocolate fan (is anyone not?) then this makes for a lovely switch up.
- Easy to make. This is a quick and simple dessert despite how fancy it looks.
- Perfect to make ahead. You can prepare up to 2 days prior to serving where it will sit happily in your fridge until needed.
Ingredients Needed
Blond chocolate. Also known as gold chocolate, is a caramelised white chocolate with a rich, toasty flavour (think fancy Caramac). I used Valrhona Dulcey but M&S do a very good version now too.
Peanut butter. Use unsweetened smooth peanut butter so we can control the sugar content of the recipe and make sure it’s lovely and drippy, not the dry hard stuff from the bottom of the jar.
Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.
Whipping cream. It's lighter than double cream with about 30-36% fat. I like to use it here to top these chocolate mousses as it cuts the richness. You can sub with double cream (heavy cream).
Sea salt. It's nice to use a lovely flaky sea salt for these mousses.
How to Make Blond Chocolate Mousse
For full recipe instructions go to the recipe card at the end of this post.
Melt and Mix: Melt chocolate in a double boiler (or in a bowl set over a pan of simmering water or in the microwave), then stir in peanut butter until smooth. Remove from heat and let cool slightly.
Add Egg Yolks: Lightly whisk egg yolks, then stir into the chocolate mixture.
Whisk Egg Whites: In a clean bowl, whisk egg whites to firm peaks.
Fold Together: Gently fold some egg whites into the chocolate mixture to loosen it, then fold in the rest.
Chill: Divide into four bowls or glasses and refrigerate for at least 2 hours.
Serve: Whip whipping cream until thick, spoon over the mousse, and top with blond chocolate shavings.
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Blond Chocolate Mousse with Peanut Butter
Ingredients
- 200 g blond chocolate - I used Valrhona Dulcey
- 75 g peanut butter - natural, unsalted and unsweetened
- ¼ teaspoon sea salt
- 3 medium eggs - separated
- 150 ml whipping cream
Instructions
- Melt the chocolate in a bain marie or a bowl set over a saucepan of simmering water. Once the chocolate has melted then stir in the peanut butter until smooth.
- Remove the chocolate peanut butter from the heat and let cool for a couple of minutes.
- Lightly whisk the egg yolks together then pour carefully into the chocolate peanut butter, stirring to combine.
- In a very clean bowl whisk the egg whites to firm peaks.
- Using a metal spoon, fold the egg whites into the chocolate mixture to loosen it, then carefully fold in the rest.
- Divide the mousse equally into four serving bowls or glasses. Place in the fridge to set for at least 2 hours.
- Just before you are ready to serve, whisk the whipping cream until thick and floppy and spoon equally over the top of each individial mousse. Decorate with shavings of blond chocolate.
