Peanut Butter Mousse

Directions

1. 1
   In a saucepan, warm the peanut butter and milk then whisk to combine.
2. 2
   In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks.
3. 3
   Bloom the gelatin in the water and add to the warm peanut butter.
4. 4
   Strain into a bowl and fold in the whipped cream mixture.
5. 5
   Pour into flexi dome molds and freeze overnight.
6. 6
   Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack.
7. 7
   Ladle the ganache over to coat.
8. 8
   Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes.
9. 9
   Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce.
10. 10
    Heat the cream and pour over the chopped chocolate.
11. 11
    Whisk to combine.
12. 12
    In a saucepan boil sugar and water together to make a light caramel.
13. 13
    With a wooden spoon stir in the red wine, slowly.
14. 14
    Chill.