Peanut Butter Chocolate Mousse - heavy cream

Method

• 1. In an electric mixer, using whip attachment, whip cream to soft peaks. Meanwhile, melt together chocolate and peanut butter.
• 2. In an electric mixer, using whip attachment, whip eggs and egg yolks on high speed. Meanwhile, in a small saucepan, cook sugar to 240 degrees F. Turn mixer speed to medium and slowly pour cooked sugar down side of bowl, forming a pate a bombe. Turn mixer back on high to cool down.
• 3. Fold chocolate mixture into tepid pate a bombe. Fold whipped cream into chocolate mixture.
• 4. Pipe mousse into 1" x 1-3/4" oval Flexipan molds and freeze for 2 hours. Spread thin layer of pate a glacer over each oval. Unmold and refrigerate until ready to serve.