‍

For the mousse

• 40g/1½oz butter
• 40g/1½oz muscovado or dark brown sugar
• 80g/2¾oz smooth peanut butter
• 1 tbsp honey
• 250ml/9fl oz double (heavy) cream
• A small handful of roasted salted peanuts, to serve

For the chocolate sauce

• 50ml/1¾fl oz double (heavy) cream
• 50g/1¾oz dark chocolate (70% cocoa solids), chopped
• 1 heaped tsp peanut butter
• 1 heaped tsp honey
• 50ml/1¾fl oz water

Slowly melt the butter with the sugar, peanut butter and honey in a saucepan on a low heat until they combine to form a thick paste, stirring occasionally so the mixture doesn’t stick. Transfer to a large mixing bowl.

Mix in the double cream by hand with a balloon whisk until you reach a lovely thick ribbon consistency (the whisk should leave a trail of the mixture on the surface before sinking in).

Divide the mousse between four glasses and chill in the fridge for at least an hour before serving.

Shortly before you want to serve, place all the sauce ingredients in a small pan on a low heat. Stir all the time until the chocolate has melted and everything has combined to make a smooth sauce. Pour into a small jug.

Allow everyone to top their own mousse with warm sauce and salty peanuts.

‍