Ingredients

750 g heavy cream

350 g 61% bittersweet chocolate

150 g peanut butter

48 g whole eggs

136 g egg yolks

200 g granulated sugar

Preparation

  1. In an electric mixer, using whip attachment, whip cream to soft peaks. Meanwhile, melt together chocolate and peanut butter.
  2. In an electric mixer, using whip attachment, whip eggs and egg yolks on high speed. Meanwhile, in a small saucepan, cook sugar to 240 degrees F. Turn mixer speed to medium and slowly pour cooked sugar down side of bowl, forming a pate à bombe. Turn mixer back on high to cool down.
  3. Fold chocolate mixture into tepid pâte à bombe. Fold whipped cream into chocolate mixture.
  4. Pipe mousse into 1" x 1-3/4" oval Flexipan molds and freeze for 2 hours. Spread thin layer of pâte à glacer over each oval. Unmold and refrigerate until ready to serve.