Dominique Ansel

Paris-New York

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Preparation info
  • Yield

    6

    individual pastries
    • Difficulty

      Medium

    • Ready in

      2 hr 30

Appears in
top 1000The Secret Recipes
The Secret Recipes

By Dominique Ansel

Published 2014

  • About

I love making this recipe . . . as my go-to crowd-pleaser because the combination of peanut butter, chocolate and caramel appeals to almost everyone.

Ingredients

Dark Chocolate Mousse

Gelatine sheet (160 bloom)*

Method

One Day Before

Make Mousse

  1. Soak the gelatine sheet in a bowl of ice water until soft, about 20 minutes. If using powdered gelatine, sprinkle ½ teaspoon (1.5