INGREDIENTS
- 500 g milk chocolate or dark chocolate, 65–70% cocoa
- 500 g heavy cream
- 100 g peanut butter
- 100 g honey
EQUIPMENT
- Small saucepan
- Heatproof mixing bowl
- Hand mixer or whisk
- Spatula
- Mixing bowl
- Serving cups or ramekins
METHOD
- Divide the cream into two portions of 250 g each.
- In a small saucepan, heat one portion of cream until warm but not boiling.
- Pour the hot cream over the chocolate, peanut butter, and honey. Stir until everything melts and forms a smooth, glossy mixture.
- In another bowl, whip the remaining cream until it forms soft peaks.
- Gently fold the chocolate mixture into the whipped cream using a spatula until fully combined and airy.
- Spoon the mousse into serving bowls and refrigerate for 3–4 hours, until set and silky.
- Serve chilled, optionally topped with grated chocolate or roasted peanuts.
NOTES
For a darker, more intense flavor, use 70% dark chocolate. You can also replace peanut butter with hazelnut cream for a different twist.
