Monday, 15 August 2016

White Chocolate Peanut Butter Mousse

As it is (supposed to be) summer in the northern hemisphere of the world as well as dry season out here, I thought I'd try a cold dessert recipe. Ironically, the day I made this dish, it became cloudy and later on that day it rained. Just swell, innit? Lately, peanut butter seems to be a good idea, so I thought why not incorporate it into the dish. I mean, who doesn't like peanut butter, am I right? (Though I know a few people who don't, actually) It's my favourite smear for a toast and it goes so well with cream cheese, banana and—apparently—cucumber. This time I thought we'd pair it up with a bit of white chocolate (or a more bitter variety, perhaps) and lady fingers. Let's get whippin'!

Ingredients 
  • ca. 20 lady fingers/graham crackers
  • 2 cups heavy whipped cream
  • 1 cup peanut butter
  • 1/4 cup granulated sugar
  • 1/2 tsp. vanilla extract
  • 125 gr white chocolate, grated/cut in small pieces
  • a bit of milk (optional)
  • syrup, optional
  1. Crush the lady fingers and divide them into 4 small containers
  2. Pour in the cream into a medium bowl and beat it using a whisk/electric mixer until soft peaks form, around 4 minutes
  3. Add in the peanut butter and beat the mixture for 1-2 minutes
  4. Gradually add the sugar and vanilla extract while mixing them in until stiff peaks form, around 2-3 minutes, then divide the mixture into the containers
  5. Fill half a saucepan with water and bring it to a boil, put a medium bowl on top of the pan and put in the chocolate
  6. Let the chocolate melt (around 5 minutes), while stirring occasionally
  7. Allow it to cool slightly before putting it on top of the peanut butter layer
  8. Refrigerate for 2 hours
  9. Dig in!
Tips: For this recipe I used lady fingers that my Stepmom baked beforehand but I think it's easy to find anywhere. Otherwise, graham crackers will also work perfectly well for this. This recipe will fit ideally into a small mason jar, but if you don't have one, using glasses like I did is not a problem. If the chocolate has difficulty melting, feel free to add milk to hasten the process. To make the dish even prettier, adding chocolate/maple syrup or honey is an option—plus it adds a lovely taste too! Lass es euch schmecken!


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