Peanut Butter Choc Mousse

Ok, so this might be the best mousse we have ever made. Rich and super creamy, and best enjoyed in small amounts. You can serve immediately for a rich smooth dessert, or refrigerate for about 20 minutes to let it fully set - this makes your mousse dense and fudgey. Either way, so good!

Ingredients

500ml cream

1 cup dark choc buttons

Pinch himalayan salt

1/2 tsp pink himalayan crystal salt

3 tbsp peanut butter

Products

2 tbsp Natural Gelatin

1 tbsp Collagen Beauty

Method

1. Whip the cream with electric beaters until thickened, but making sure that it is not over-worked, it should start to hold shape but not forming stiff peaks.

2. Meanwhile melt the dark choc buttons over a double boiler (a bowl popped on top of a saucepan of simmering water) and melt. This should only take a minute or two. Once melted, remove from heat and stir in the gelatin powder, peanut butter and salt. Stir until fully incorporated.

3. Pop the chocolate mixture straight into the cream, add the collagen and whip with the beaters for about a minute to fully combine.

4. Spoon into containers, jars or glasses to serve.

Serves 8