Signature Peanut Butter and Chocolate Mousse Recipe by Level 24 Eatery’s Pastry Chef Joseph Kimathi

Check out this Signature Recipe by Level 24 Eatery’s Pastry Chef




Preparation Time 25 Minutes | Total time: 4 hours (to set) | Serves: 8




Crunchy, Caramelized Puffed Rice

  • 70gr puffed rice
  • 80gr milk/dark chocolate
  • 35gr corn syrup
  • 10gr granulated sugar

Peanut Butter and Chocolate Mousse

  • 100gr peanut butter
  • 120ml whole milk
  • 250ml (cold) heavy cream
  • 4gr gelatine or 2gr agar agar

Dark Chocolate Ganache

  • 220gr heavy cream
  • 45ml whole milk
  • 220gr semisweet or bittersweet dark chocolate, chopped
  • 45gr unsalted butter




Step 1:
Heat the oven to 180°C – line a sheet pan with parchment paper and an 8 inch cake ring in the pan

Step 2:
Put the puffed rice in a large bowl. Put the corn syrup in a small, heat-proof bowl and microwave for 30 seconds, then pour over the puffed rice. Sprinkle with the sugar, then mix using a spatula until the rice is evenly coated. Press it evenly.

Step 3:
Bake the puffed rice for 10 to 15 minutes until golden-brown and caramelized. Let the puffed rice cool completely in the tray. Unmould the rice from the parchment paper gently while you peel off

Step 4:
Put the chocolate in a heat-proof bowl and microwave for 10 to 15 second-intervals, stirring after each, until just melted: don’t let it get hot. Crush the puffed rice using your hands in a bowl and pour the chocolate and fold using a spatula, until coated. Spread it over the sheet or cake ring evenly – refrigerate until firm, about 20-25 mins

Step 5:
For peanut butter in chocolate mousse, Heat the milk until warm, then pour over the peanut butter and fold until smooth. Melt the chocolate in the microwave for 10-15 second intervals. If using gelatine, soak it in water, for the agar agar, mix with the milk and stir until it dissolves completely. Then heat the milk.

Step 6:
Whip the cold, heavy cream until soft peak. Fold in the mixture of the peanut butter and chocolate using a spatula slowly to incorporate the air

Step 7:
Pour the prepared cool puffed caramelized rice tray or cake tin and cover with cling film to chill until set

Step 8:
For the chocolate ganache, Combine the cream and milk in a small saucepan and bring to a boil over a medium heat. Remove and keep war. Place the chocolate in a bowl and slowly pour the mixture over it. Whisk until it has melted completely and smoothly. Add the butter and whisk until fully incorporated. Let it cool completely.



Joseph Kimathi
Pastry Chef
Level 24 Eatery
Diploma in Catering and Accommodation Management


Level 24 Eatery is a cozy restaurant with an inviting ambience and panoramic views of Nairobi. Enjoy a selection of popular vegetarian, vegan and signature dishes and desserts with a ‘Level 24 Twist’


For Take Away and Reservations: Call: 0724240000

Deliveries are also available on Glovo App Kenya, Uber Eats Kenya and Little Cab

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