Peanut Butter Mousse Cake

4 to 8 personal ramekins

This recipe is a mash-up of a peanut butter mousse crunch cake and a chocolate mousse cake. An all-chocolate mousse cake is just way too decadent and sweet for my taste, so swapping the chocolate mousse for peanut butter mousse adds some much-needed saltiness. But the soft texture of mousse and chocolate cake is also a textural ho-hum, so the crunchy component of Dominique Ansel's mousse crunk cake is a welcome contrast.

Crispy Rice Crunch

• 1 c puffed rice (35 g)
• 1 tbsp light corn syrup (18 g)
• 1/2 tbsp granulated sugar (8 g)
• 1 1/4 oz dark chocolate (35 g)

Chocolate Cake

• 1 c flour (57.5 g)
• 1/2 tsp baking powder (3 g)
• 1/2 tsp baking soda (3 g)
• 1 tbsp black cocoa powder (15 g)
• 1 tbsp cocoa powder (15 g)
• 3/4 c granulated sugar (150 g)
• 1 large egg
• 1/4 c vegetable oil (60 ml)
• 1/2 c buttermilk (120 ml)
• 1/2 c hot coffee (120 ml)

Peanut Butter Mousse

• 1/2 tbsl + 1/4 tsp unflavored powdered gelatin
• 1/8 c cold water (30 ml)
• 1/3 c whole milk (80 g)
• 2 large egg yolks
• 1/4 c granulated sugar (50 g)
• 1/2 c creamy peanut butter (112.5 g)
• 1 c heavy cream (240 g)