I love peanuts, peanut butter, and all that is peanuty. And as for chocolate? Oh, do I need to say anything at all?! 
They make the perfect combination, don’t they?!
My idea initially was just to prepare the peanut mousse, which in Brazil is made with paçoquinha (a cylindrical-shaped ground peanut candy bar). But, I could not think about peanuts without thinking of chocolate.
So I decided to make a Peanut-Chocolate Mousse. Looking for a recipe in one of my Brazilian cookbooks, I ran across several Pavê or Trifle recipes. They filled my eyes with delight… So I told myself: “Denise, why not create a Peanut-Chocolate Mousse Trifle instead?” In my mind and heart, there was no more room for doubt…
It was in this way, dear reader, that my Peanut-Chocolate Mousse Trifle was born… Eating it now put a smile on my face almost as big as the one when I saw my two little ones for the first time on the delivery table. Yes, that’s right!
Well, these same little ones watched their Mama making what we named “the happy dessert” (watch out Happy Meals), and sample it — even licking the empty bowl of peanut mousse. 
I am a Brazilian, but still a big fan of the American peanut butter and jelly sandwich… Now I am the biggest fan of Peanut-Chocolate Mousse Trifle — not just because it is my recipe , but most of all because it is simply deliiiiiiiiicious.
If there is any doubt in your mind, make… lick… and eat it. It will give your heart a big smile!
Bom apetite!!!
Peanut-Chocolate Mousse Trifle
By Denise Browning
Yield: 6 to 8 squares
Segment: Brazilian Cuisine/ Inspired
For the Peanut Mousse Filling
Ingredients:
1 (14 oz or 396 g) sweetened condensed milk
1 pint or 470g heavy whipping cream, chilled and divided
10.5 oz or 300g of Yoki brand “Paçoquinha de Amendoim“**, crushed to a powder by hand or 1-1/2 cup roasted peanuts, grated to a powder
0.85 oz 24 g unflavored gelatin powder (Mix gelatin in 5 tablespoons cold water. Then, let to sit at room temperature for about 3 minutes and heat in the microwave for 15 seconds. Stir and reserve)
**Paçoquinha can be found at Latin supermarkets that sell Brazilian products, or online.
Directions:
In a large bowl, beat with the hand mixer the condensed milk, 1/2 of the heavy cream, and the paçoquinha or the powdered peanuts until creamy. Stir in the hydrated and dissolved gelatin with a wooden spoon. Reserve.
For the Chocolate Mousse Filling
Ingredients:
4 oz. semi-sweet chocolate chips
1 cup heavy whipping cream, divided
1 teaspoon pure vanilla extract
2 Tbsp powdered sugar
0.85 oz 24 g unflavored gelatin powder (Mix gelatin in 5 tablespoons cold water. Then let sit at room temperature for about 3 minutes and heat in the microwave for 15 seconds. Stir and reserve).
Directions:
Microwave chocolate and 1/2 cup cream in medium, uncovered, microwave-safe bowl on medium-high (70%) power for 1 minute; Stir. If pieces retain some of their original shape, microwave at additional 10- to-15-second intervals, stirring just until smooth. Stir in the vanilla, let cool a bit and mix the dissolved gelatin.
Beat remaining 1/2 cup cream and powdered sugar in chilled medium mixer bowl until stiff peaks form (freeze bowl and whippers 30 minutes prior beating the heavy cream). Carefully fold whipped cream into chocolate mixture until blended. Reserve.
For the Cookie Layer
Ingredients:
2 packages of maizena cookies** ( You can use Biscoff or any other rectangular buttered cookie thin of your preference)
1 cup cold milk
1/2 teaspoon pure vanilla extract
** The Maizena Cookies are available in Latin supermarkets that contain Brazilian products, or online.
Pour the milk in a medium bowl. Stir in the vanilla. Dip each cookie quicky in the liquid mixture, shaking to remove the excess.
How to Arrange the Trifle
In a glass pan (9 x 7 x 2.5 inch or 23 x 18 x 6.5 cm), layer the moistened cookies side by side in one single layer. Pour half of the peanut mousse filling on top. Level with a spoon. Layer the cookies again. Pour all the chocolate mousse filling on top of this layer and level. Layer the cookies once more. Pour the remaining peanut mousse filling in a layer and layer. Cover with a sheet of plastic wrap (which must not touch the filling) and refrigerate for at least 8 hours.
Right before serving, decorate with chocolate shavings or curls and serve immediately. Enjoy!
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Receita em Português:
Pavê de Mousse de Pacoca com Chocolate
Por Denise Browning
Rendimento: 6 a 8 quadrados
Para o Mousse de Amendoim
Ingredientes:
1 lata de leite condensado
470g de creme de leite de caixinha
300g de paçoquinha de amendoim Yoki (comprada pronta), triturada com as mãos
1 (24 g) pacote de gelatina sem sabor, hidratada e dissolvida conforme instruções do fabricante (eu usei a da marca Dr. Oetker, a qual manda dissolver a gelatina em 5 colheres de sopa de água fria. Depois, eu deixei hidratar por uns 3 minutos em temperatura ambiente e esquentei no microondas por 15 segundos. Mexa e reserve).
Modo de Preparo:
Numa tigela grande, bata na batedeira de mão o leite condensado, o creme de leite e a paçoca triturada até ficar cremoso. Junte à mão a gelatina hidratada e dissolvida, mexendo bem. Reserve.
Para o Mousse de Chocolate
Ingredientes:
114 g chocolate meio-amargo, picado
1 xícara de chá de creme de leite de caixinha, bem gelado e dividido
1 colher de chá de essência de baunilha
2 colheres de sopa de açúcar de confeiteiro
1 (24 g) pacote de gelatina sem sabor, hidratada e dissolvida conforme instruções do fabricante (eu usei a da marca Dr. Oetker, a qual manda dissolver a gelatina em 5 colheres de sopa de água fria. Depois, eu deixei hidratar por uns 3 minutos em temperatura ambiente e esquentei no microondas por 15 segundos. Mexa e reserve).
Modo de Preparo:
Numa tigela de vidro, junte o chocolate picado com 1/2 xícara de creme de leite. Esquente a 70% de potência por 1 minuto. Mexa. Se necessário, esquente por 15 segundos ou mais até que o chocolate haja dissolvido por completo. Misture bem a baunilha e a gelatina hidratada e dissolvida. Reserve.
Bata na batedeira (a tigela de metal da batedeira e os batedores devem estar gelados também. Para isso, ponha a tigela vazia e os batedores no congelador por uns 30 minutos antes de bater o creme de leite) a outra metade do creme de leite bem gelado com o açúcar de confeiteiro até obter um ponto firme (aproximadamente uns 2 ou 3 minutos a velocidade média-alta). Junte delicadamente ao creme de chocolate até obter uma mistura homogênea. Reserve.
Para a Camada de Biscoitos
Ingredientes:
2 pacotes de biscoito maizena
1 xícara de leite gelado
1/2 colher de chá de essência de baunilha
Despeje o leite gelado numa tigela. Junte a baunilha. Mexa. Molhe rapidamente os biscoitos um a um, sacudindo para retirar o excesso de leite.
Para Armar o Pavê
Num pirex médio, fundo e retangular, forre uma camada de biscoitos (um ao lado do outro). Depois, despeje 1/2 (metade) do creme de paçoca ou amendoim, ajeitando com uma colher para nivelá-lo. Forre o topo com outra camada de biscoito. Em seguida, despeje todo o creme de chocolate e nivele. Forre outra camada de biscoito e termine com o restante do creme de amendoim ou paçoca. Nivele e cubra com filme plástico, o qual não deverá tocar no creme de amendoim.
Leve à geladeira por pelo umas 8 horas. Decore com raspas de chocolate, fatie e sirva imediatamente.
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