Salty Chocolate Mousse & Peanut Butter Whip By Jillian Barreca
i have followed Jillian’s recipes online for a little while now, and am never not stopped in my tracks when i see one of her posts. you know when you see something that looks so damn delicious you’d do anything to have it right there and then! well yeah… this did that for me. this chocolate mousse feels like the perfect dessert to transition from the gelato’s of summer into something a little more fall themed, and i can’t wait to try it!
INGREDIENTS
Mousse:
500ml heavy cream, divided
250g 70% chocolate, finely chopped
3 large eggs, separated
1 tsp @windsorsalt fine sea salt
80g granulated sugar
Peanut butter whip:
250ml heavy cream
50g smooth peanut butter
30g powdered sugar
1 tsp vanilla extract
¼ tsp @windsorsalt fine sea salt
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Carefully whip 250ml heavy cream to stiff peaks. Cover and chill.
Add chopped chocolate to a large, heat-proof bowl.
Heat remaining 250ml heavy cream, egg yolks and salt gently over low heat until steaming, stirring constantly, about 2-3 minutes.
Pour cream mixture over chocolate and let sit for 2 minutes. Stir gently until smooth.
Stir together egg whites and sugar in a clean bowl. Whisk until you reach firm peaks.
Gently fold half of the whipped cream into the chocolate mixture followed by half of the egg whites. Repeat. Pour into a large bowl. Cover and chill overnight.
Next, make the peanut butter whip by adding all ingredients to a bowl and mixing until thickened and fluffy. Cover and chill.
Scoop chilled mousse onto a plate. Top with pb whip and cherries. Finish with a drizzle of olive oil and a final sprinkle of salt.