Peanut Butter, Banana, and Chocolate Mousse

5 from 1 vote

Peanut butter and chocolate is a classic combination that Reeses made famous. Since then there have countless ways to present these flavors. I decided to add a little banana to into the mix because why not!

This was one of the desserts I made I originally made for Prince Harry and Meghan dinner a few weeks ago. Truth be told I had 2 other desserts I had prepared as well. My plan was to let them have one of each dessert but after 5 savory courses and 3 desserts to follow they decided to pass on this chocolate banana and peanut butter bomb.

I have to say I was a little disappointed at first but I completely understood they just had a lot of food, but they did eat the other two, one of which was a creme brulee . Because of my overzealousness they passed on it, but that doesn’t mean this is not a fantastic dessert that is sure to be a crowd pleaser. Here is the recipe I hope you enjoy it!

Ingredients

12 people

White chocolate banana mousse

250 g White Chocolate
3 bananas (ripe)
7 g gelatin powder (beef)
2 tbsp water
1 cup heavy whipping cream
4 tbsp yogurt or creme fraiche

Peanut butter filling

1 cup peanut butter
1 cup mascarpone
1 cup powder sugar

Chocolate brownie (cake bottom)

1/2 cup melted butter
1 tbsp oil
1 1/8 cup sugar
2 eggs
2 tsp vanilla paste
1/2 cup all purpose flour (I used gluten free AP flour for this recipe plus 1/4 tsp of xanthan gum because they were gluten free)
1/2 cup cocoa powder
1/4 tsp salt
1/4 tsp baking powder

Chocolate mirror glaze

10 g gelatin
210 g sugar
110 g water
65 g cocoa powder
65 g heavy cream
50 g dark chocolate chips

Nutritional information

Calories: 775kcalCarbohydrates: 83gProtein: 14gFat: 47gSaturated Fat: 21gCholesterol: 85mgSodium: 305mgPotassium: 507mgFiber: 5gSugar: 66gVitamin A: 1037IUVitamin C: 3mgCalcium: 131mgIron: 2mg

Prep Time 6

Cook Time 30

Total Time 6 30

Servings 12 people

Equipment

Flexible half sphere silicone molds

How to make chocolate brownies

Preheat oven to 375 degrees.
I multiplied the brownie recipe by 1 1/2 times so I could fill a half sheet pan. Spray a half sheet pan with non stick spray. Mix the dry ingredients in a bowl. Then in a separate bowl mix all the wet ingredients.
Combine the wet ingredients to the dry. Pour the batter into the prepared half sheet pan and bake for 15 minutes, or until just done. Take out and allow to cool to room temperature and then place in the refrigerator. Once completely cooled take a round cookie cutter the same size as your half sphere molds and cut out 12 rounds of chocolate cake.

How to make the peanut butter filling

in a stand mixer using a paddle whip together all three ingredients. Once it has come to a smooth consistency. Take a small (1-2 oz) ice cream scoop and make 12 peanut ball balls. keep in the refrigerator until you are ready to use.

How to make banana white chocolate mousse

Take gelatin and water and bloom for 5 minutes in a ramekin. Place bananas in food processor and pulse several time to chop the bananas into smooth consistency. Meanwhile take white chocolate and melt over a double boiler or in the microwave until completely melted.
Melt the gelatin by placing the ramekin in the left over water from the double boiler until the gelatin has completely melted. Then take the whip cream and pour into a mixing bowl. Whip the cream until you have reached stiff peaks. Pour the gelatin into the whipped cream and mix for 20 seconds.
Combine white chocolate and bananas and mix until well combined. ( The white chocolate should be warm so it doesn't set but not really hot or else it will melt the cream.) Then fold yogurt and whipped cream into the white chocolate-banana mixture until you have a smooth consistency. Then take 12 half moon molds and fill almost to the top.
Then take your peanut butter balls and place in the middle of the banana mousse by pushing down to the center of the crescent. Smooth over the tops with an offset spatula, and place a disk of brownie on top. Place the whole thing in the freezer for at least 6 hours or overnight.

How to make chocolate mirror glaze

In a small bowl bloom gelatin powder in 3 tbsp of water. Place sugar, water, cocoa powder, and cream in a pot and turn on medium heat. Stir regularly until it comes to a boil. Then add in the chocolate.
Stir until completely combined. Then add in the gelatin and stir until smooth. You can use the glaze immediately if you want or you can save the glaze for another time, just bring the mixture up to 110 degrees before using.
If using right away take your bombs out of the freezer and unmold them and place them on top of wire rack that has a sheet pan underneath. (Alternatively you can take a toothpick and stab each bomb and dip each one in the mirror glaze )
Pour the glaze over top each bomb making sure to pour in a circular motion so the whole thing gets covered. I added a little dusting sprinkles that I had turned into a powder for a little added effect. Place in the refrigerator until you are ready to serve.