Chocolate Peanut Butter Mousse Cake

We ship our very special sea salt to many, many restaurants across the U.S. every week. These restaurateurs and chefs tell us they treasure our finishing salt for its very special flavor, texture and appearance. As we prepare these orders, we try to imagine the dishes our salt will be used on. Salt intensifies and enhances flavors and, in the case of ours, adds a hint of the brininess of the Atlantic and a fantastic soft crunch.

We recently learned that a portion of our weekly shipments to Gramercy Tavern in NYC is destined for the pastry kitchen where pastry chef Miro Uskokovic holds sway (sweet and salty works). Miro served this Chocolate Peanut Butter Mousse Cake dressed with our pure Amagansett Sea Salt at the 2014 NYC Wine & Food Festival. While this magnificent creation seems daunting at first blush, it is well worth the effort! Thanks Chef for simplifying it a bit for us!

Chocolate Peanut Butter Mousse, Banana Cake and Concord Grape Sorbet

CacaoPrieto chocolate PB and banana cake with Concord grape sorbet candied peanuts and amagansett sea salt

Individual components:

For the Chocolate Peanut Butter Mousse

  •  ¼ tsp Salt
  • 1 ¼ cups (13 oz) Bittersweet Chocolate, chopped
  •  2 ¼ cups Milk
  • ½ cup Peanut Butter
  • 2 packets Powdered Gelatin
  • 1 2/3 cups Heavy Cream

In a medium pot combine milk and peanut butter and heat over low heat until warm. Bloom gelatin by placing it in ice water for about 6 minutes. Dissolve the bloomed gelatin in warm milk peanut mixture. Whisk heavy cream to soft peaks, beware over whipping!

Pour the peanut mixture over the chocolate and salt, then allow to sit for 1 minute to melt. Gently whisk well to combine. Cool down to body temperature of mixture and then fold in whipped cream. Immediately pour mixture into mold (see below for assembly).

For the Concord Insert

  • 1 Tablespoon Cornstarch
  • 3/4 Cup Concord Grape Puree
  • Small Pinch Black Pepper, Ground

Set up a 6 inch cake pan lined with plastic wrap. Combine all ingredients in a pot and bring to a simmer. Allow mixture to simmer for 2 minutes. Pour mixture into molds and freeze until needed.

For the Banana Cake

  • 2 Eggs
  • 9 Tbsp. Soft Butter
  • 2 Ripe Bananas
  • ½ Baking Soda
  • 1 ¾ cups All Purpose Flour
  • ¾ tsp Baking Powder
  • Pinch Salt
  • 2/3 cup Buttermilk
  • 1 cup Sugar

Preheat oven to 325˚F. Butter 2- 8 inch cake pan and line with parchment paper.

Sift dry ingredients together. Puree bananas and mix with the buttermilk. In a mixer, cream butter and sugar with a paddle attachment until light and fluffy. Add eggs one at a time and incorporate well. Scrape the sides of the mixing bowl between every couple of additions. Add in banana buttermilk mix, followed by dry and mix just to come together, scraping sides of the bowl. Pour into the cake pan and spread evenly. Bake at 325 degrees for about 8 minutes or until the cake springs back slightly to the touch.

For the Crispy Base

  • Pinch Salt
  • 1/2 cup Peanut Butter
  • 2 Tbsp. Bittersweet Chocolate, chopped
  • 1 ¼ cups Crunchy Cereal

Melt the peanut butter, chocolate, and salt in a bowl over a pot of boiling water. Combine the peanut butter mixture with the crunchy cereal. Set aside (needs to be slightly warm to use).

For the Chocolate Glaze

  • ¾ Cup Heavy Cream
  • 1 1/3 Cup Sugar
  • 1 Cup Water
  • 1 ¼ Cup Cocoa Powder
  • 1 packet Powdered Gelatin

To hydrate the gelatin, place it in ice water for about 6 minutes. Bring water and sugar to a boil. Add bloomed gelatin and cocoa powder. Gently whisk in the heavy cream. Strain and let cool slightly before using.

For the Candied Peanuts

  • Pinch Salt
  • 1 tsp Corn Syrup
  • ¾ cup Peanuts
  • ¼ cup Sugar
  • 1 tsp Water
  • 1 tsp Butter

Toast peanuts in oven, 325 degree F for 5 minutes, or until fragrant. While peanuts are toasting combine sugar, glucose, water and salt in a pot and cook syrup until it reaches 150˚F on a candy thermometer. Add warm hazelnuts and toss well so it's fully coated, and crystalized. Continue cooking and stirring until nuts fully separate, and caramelize. Add butter and remove from stove.

For the Concord Grape Sorbet

  • ½ cup Water
  • 4 cups Concord Grape Puree
  • 1/3 cup Sugar
  • 1 ½ Tbsp. Lemon Juice

Combine sugar and water in a pot. Bring to a boil. Cool. Combine concord grape puree, sugar syrup, and lemon juice. Spin in ice cream maker according to manufacturer’s instructions.

Full assembly:

Chocolate Peanut Butter Mousse Cake

For assembly you will need:

  • Candied Peanuts
  • Chocolate Glaze
  • Concord Pepper Insert
  • 2 Banana cakes
  • 1- 10 inch spring form pan
  • Chocolate Peanut Butter Mousse
  • Crispy Base
  • Cocoa Nibs
  • Amagansett Sea Salt

Press the Crispy Base into the bottom of the spring form pan. Pour a small amount of the mousse to fill in any holes. Place in the freezer for a few minutes. 

Pour a thin layer of the mousse then place one of the banana cakes on top of the mousse and press in to secure. Place the concord insert on top of the cake. Pour more mousse to fill up about halfway. Add another layer of banana cake, followed by the concord insert. Fill to the top with the mousse. Freeze mousse cake until solid. Gently melt the glaze until it is liquid but not hot. Place the frozen mousse cake on a wire rack about a sheet tray. Pour the chocolate glaze over the cake and spread to cover the top and sides. Top with cocoa nibs, Amagansett Sea Salt, and candied peanuts. Serve with Concord grape sorbet.