For the Chocolate and Peanut Butter Agnolotti:
Whip together the butter and peanut butter. Add the powdered sugar. Put this mixture into a piping bag and pipe out ½-inch thick logs. Cut into ¾ inch pieces and cool until ready to fill the agnolotti. Meanwhile, make the croquant that forms the outside of the agnolotti. Combine the glucose and PreGel Magic Sugar in a small pot over a medium heat and bring to 157°F. Add the chocolate and stir to combine. Pour this mixture onto a Silpat-lined tray. Once cooled, break into pieces. Take individual pieces and place between two Silpats to warm in the oven. Once warm, flatten the croquant with a rolling pin and cut with a pasta cutter. Add the chocolate butter peanut filling and form into agnolotti.
For the Chocolate Cake:
Preheat the oven to 350°F. Grease a cake pan and set it aside. Whip together the butter, sugar, and brown sugar. Add the eggs and milk. Combine the flour, cocoa powder, baking soda and salt. Add the flour mixture to the butter mixture. Whip the egg whites with the 2 teaspoons sugar until they form stiff peaks. Fold the egg whites into the butter mixture and bake in the cake pan for 12 minutes. Remove the cake from the oven and cool. Fill cake rings with circles of the chocolate cake.
For the Milk Chocolate Mousse:
In large bowl, melt the milk chocolate and set aside; in a separate bowl, whip the cream and set it aside. Boil the sugar and water together and pour into a bowl along with the egg yolks and eggs. Whisk this mixture over heat until thick. Add the bloomed gelatin to the egg mixture. Fold the whipped cream into the chocolate and then fold into the egg mixture. Pour the milk chocolate mousse into a cake ring lined with chocolate cake.
To Assemble and Serve:
Add the candied peanuts to the top of the milk chocolate mousse cake and cool the whole thing until it sets. Once the cake is set, remove the ring mold and glaze with chocolate glaze. Plate the agnolotti on a separate plate.