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1
In a bowl, dissolve the gelatin in the water and let stand for 5 minutes.
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2
In a saucepan, cook the cream over moderately high heat until it bubbles around the edge.
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3
In a medium bowl, whisk the egg yolks with the sugar.
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4
Gradually whisk the hot cream into the egg yolks.
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5
Pour the mixture into the saucepan and cook over moderately low heat, stirring constantly, until thickened, 3 minutes.
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6
Remove from the heat and whisk in the peanut butter, followed by the gelatin.
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7
Scrape the peanut butter mixture into the bottom of six 12-ounce jars or parfait glasses and refrigerate for 1 hour, until set.
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8
In a small saucepan, heat the half-and-half until it bubbles around the edge.
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9
In a medium bowl, whisk the egg yolks with the sugar.
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10
Gradually whisk the hot half-and-half into the egg yolks.
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11
Pour the mixture into the saucepan and cook over low heat, stirring, until thickened, about 2 minutes.
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12
Place both chocolates in a medium bowl.
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13
Pour the half-and-half mixture over the chocolate and let stand for 1 minute, then whisk until completely melted.
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14
In another medium bowl, beat the heavy cream until softly whipped.
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15
Stir one-fourth of the whipped cream into the chocolate mixture; gently fold in the remaining whipped cream.
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16
Pour the chocolate mousse over the peanut butter mousse and refrigerate for 1 hour, until set.
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17
In a medium saucepan, cook the sugar with 1/4 cup of the water over moderately high heat until the sugar is dissolved, washing down the side of the pan with a wet pastry brush.
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18
Continue cooking, without stirring, until a honey-colored caramel forms, 7 minutes.
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19
Remove from the heat and stir in the remaining 1/4 cup plus 2 tablespoons of water.
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20
Let cool for 1 hour.
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21
To serve, pour a thick layer of the caramel sauce over the chocolate mousse.
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22
Top with the caramel corn and serve.
