MAKING

1.In a microwave safe bowl add the chocolate. Heat on high for 30 seconds, take it out and give it a stir. Microwave again for 20 seconds, take it out and give it a stir. Microwave a final time for 20 seconds, take it out and give it a stir, and it should be completely melted. Set it aside to cool slightly.

2.In a bowl with an electric mixer beat the egg whites, sugar, and salt until soft peaks form. It will take about 5 minutes or so. Set aside.

3.In another bowl using the same mixer (easy cleaning!) whip together the heavy cream and vanilla until stiff peaks.

4.Add the melted chocolate to the egg whites and gently fold it in until completely combined.

5.Add the egg white and chocolate mixture to the bowl of cream and gently fold it in until completely combined.

6.Add the chocolate mousse to the bowl or glasses you will be serving it in. I like using wine glasses. Fill 2/3 of the way with the mousse and put it into the refrigerator to chill.

7.In a saucepan over medium high heat add the cream and sugar. You won't want to boil the cream, only heat it up enough to melt the sugar.

8.While you're waiting on the sugar to melt in a small bowl add the gelatin and cold water and mix together. Set it aside for a minute to let it bloom.

9.Add the warmed milk to a bowl with the creamy peanut butter and stir to melt the peanut butter.

10. Once the peanut butter is mixed add the gelatin and stir to combine everything.

11.Add the peanut butter mixture to the top of the mousse to fill to the top. Put it in the refrigerator to let it chill for at least an hour.

12.Once it's time to serve coat the banana slices with the sugar and on a pan over medium high heat add them and flip once they're caramelized. Caramelize on the other side and add them to the top of the chilled mousse.

SERVING

I like to grate a little chocolate on top and then serve! An easy, sinful, and totally delicious dessert you're loved ones will love. Enjoy!