Deconstructed Chunky Mousse: A Chocolate and Peanut Butter Mousse with California Raisins

Layers of raisin-chocolate mousse and peanut butter mousse topped with whipped cream.



    Chocolate Mousse

    • 1/3 cup California raisins, plumped
    • 2 cups heavy cream
    • 1 egg
    • 1 egg yolk
    • 6 ounce milk chocolate
    • 1/4 cup sugar
    • 1/4 cup water

    Peanut Butter Mousse

    • 1 cup heavy cream
    • 6 eggs
    • 1 1/2 cups confectioners' sugar
    • 1 1/2 cups peanut butter


    • 1 cup whipped cream
    • 2 cups toasted salted peanuts, coarsely chopped
    • Chocolate shavings


    Whip 2 cups cream until soft peaks form; set aside to chill. Beat egg and egg yolk with mixer set on highest speed until pale yellow and doubled in volume. Melt chocolate in bowl set over hot water. Stir sugar and water together in small saucepan; bring to boil over high heat and boil for 1 to 1 1/2 minutes or to 240°F. Remove from heat and carefully pour syrup into egg mixture with mixer on high speed. Continue to whip for 1 minute after syrup is added. By hand, fold in melted chocolate until mixture is smooth. Drain raisins and fold in. Fold in whipped cream and set aside.

    Peanut Butter Mousse

    Whip cream until soft peaks form and set aside to chill. Beat eggs and confectioners’ sugar with mixer at highest speed for 5 to 7 minutes, until pale yellow and doubled in volume. Add peanut butter and continue to whip on high speed for 1 minute. Gently fold in whipped cream. Layer mousses into 24 glass bowls and, just before serving, garnish with whipped cream, toasted peanuts and chocolate shavings.

    Nutrition Facts Per Serving

    Calories 390 (68% from fat); Total Fat 31g (sat 12g, mono 12g, poly 5g, trans 0g ); Cholesterol 120mg; Protein 10g; Carbohydrate 23g; (Dietary Fiber 2g; Sugars 16g; ); Iron 1mg; Sodium 160mg; Calcium 62mg; Potassium 282mg

    This recipe is found in the following categories:

    Special Diet

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