Peanut Butter Mousse wrapped in Chocolate with Raspberry Jelly and Chocolate
Sauce with a Happy Clown Face presentation
This is based on a recipe by Lynne Johnson of Darrel &
Oliver’s Café Maxx in Pompano Beach, Florida.
Special Equipment
2 x 8" lengths of plastic pipe about 1 ¼" diameter
Acetate sheet.
Ingredients
Peanut Butter Mousse
Chocolate Bands
Chocolate Sauce
Raspberry Jelly
Method
Remove the mousses from the tubes by pulling out with the baking paper.
Gently peel off the baking paper. Cut the mousse into 4 x 4" (or 8 x 2"
for the face) lengths and wrap in the chocolate bands. Leave the acetate
on. Place in the refrigerator while wrapping the other mousses.
Assembly
For a "Happy Clown Face" presentation, stand 2 mousse towers on each
of the plates for the eyes. Dip each dariole mould briefly in hot water
to un-mould the jellies. Use the jelly as a nose and drizzle the chocolate
sauce around as a mouth. If desired top each mouse tower with whipped cream
and chopped peanuts.
Pastry Cream
250ml milk
2 tbs. cornflour
1 egg
1 egg yolk
30g sugar
1 tbs. unsalted butter
½ tsp. vanilla extract
Method
Whisk the cornflour with about 60ml milk until smooth. Whisk in the
egg and yolk until blended.
In a saucepan heat the remaining milk and sugar until the sugar is dissolved.
Bring to a boil.
Gradually whisk about 120ml of the milk into the egg mixture until well
blended. Return it to the saucepan and bring to the boil – whisking constantly.
Simmer for about 2 minutes, whisking constantly. Whisk in the butter and
vanilla.
Cover the surface with plastic wrap and let cool.
Peanut Butter Mousse
1 quantity of Pastry Cream
(see above)
180g smooth Peanut Butter
250ml Whipping Cream
Method
Line the plastic pipe with greaseproof paper. Cap one of the ends.
Transfer the Pastry Cream to a bowl and beat for about a minute until
smooth. Gradually beat in the Peanut Butter until smooth.
Whip the cream to soft peaks. Fold in 1/3 of the cream into the Peanut
Butter mixture, and then fold in the rest.
Using a piping bag, pipe the mousse into the prepared plastic pipes
and freeze for about 1 hour until firm.
Chocolate Sauce
50g Plain Chocolate, chopped
40ml Milk
1 tbs. Double Cream
½ tbs. Unsalted Butter, diced
½ tbs. Castor sugar
Method
Melt the chocolate. In a saucepan bring the milk, cream & sugar
to the boil, stirring gently. Pour into the melted chocolate, stirring
continuously. Return the mixture to the saucepan and let bubble for a few
seconds. Off the heat, beat in the butter a little at a time until well
mixed. Pass through a fine strainer.
Raspberry Jelly
170ml dry white wine
125g sugar
2 sheets gelatine, soaked in cold water
1 tbs. raspberry eau-de-vie
200g fresh raspberries
Method
Put the sugar and wine in a saucepan and melt the sugar over a gentle
heat. Remove from heat and dissolve the soaked gelatine in the liquid.
Add the eau-de-vie.
Distribute the raspberries between 4 dariole moulds and fill with the
jelly. Set in the fridge.
Chocolate Bands
20g white chocolate chopped
75g plain chocolate chopped
Method
Cut out 4 squares of acetate, each measuring 4" x 4 ½" (or
8 squares 2" x 4 ½" for the face) . Place on a baking sheet covered
with greaseproof paper.
Melt the white chocolate and using a small paper cone pipe thin zigzags
(or whatever other patter you desire) across each of the squares. Place
in the refrigerator for 30 minutes to set.
Melt the plain chocolate. Spread a thin layer of the plain chocolate
over each of the squares. Allow to firm up for about 5 minutes at room
temperature before wrapping the mousses.