Description
If you love peanut butter, this Peanut Butter Mousse is for you! It’s smooth, creamy, and has a lovely lightness to it. Plus, it’s super easy to make and takes almost no time at all.
Ingredients
Peanut Butter Mousse
- 1/4 tsp powdered gelatin
- 1/2 tbsp cold water
- 2 cups (280g) creamy peanut butter
- 3 tbsp (42g) packed light brown sugar
- 2 1/4 cups (540ml) heavy whipping cream, divided, cold
- 1/4 cup (29g) powdered sugar
- 1/2 tsp vanilla extract
Whipped Cream
- 1/2 cup (120ml) heavy whipping cream, cold
- 1/4 cup (29g) powdered sugar
- 1/2 tsp vanilla extract
- Chocolate chips or chocolate shavings, optional
Instructions
- Add the cold water to a small bowl and sprinkle the gelatin evenly over it. You want all of the powdered gelatin to be touching water. If it isn’t, give it a stir until it’s all moistened. Let the gelatin sit and bloom/hydrate for 5 minutes. It will firm up.
- In a large bowl, add 1 cup of the heavy whipping cream and the brown sugar to the peanut butter and gently fold/stir until well combined. The peanut butter will thin out at first and then thicken back up.
- After the 5 minutes have passed, heat the gelatin for about 8-10 seconds, until melted, then add it to the peanut butter mixture and fold together until well combined.
- Add the remaining 1 1/4 cups of heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip until stiff peaks form. Fold about 1/3 of the whipped cream into the peanut butter mixture until combined. Fold in the rest of the whipped cream. Be sure there aren’t any streaks of whipped cream remaining.
- Divide the peanut butter mousse between 5-6 glass cups or serving dishes, then refrigerate until firm, 3-4 hours, or overnight.
- To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Pipe the whipped cream on top of each cup of peanut butter mousse. Finish off with chocolate sauce or chocolate shavings, if desired.
- Keep mousse refrigerated until serving. Best if eaten within 3-4 days.
Notes
- Peanut butter – Use creamy processed peanut butter, not an all-natural or homemade peanut butter. Even the ones that say creamy don’t have the smooth texture necessary and the oils separate, affecting the final texture of the mousse.
Nutrition
- Serving Size:
- Calories: 760
- Sugar: 24.9 g
- Sodium: 383.4 mg
- Fat: 64 g
- Carbohydrates: 35.2 g
- Protein: 20.9 g
- Cholesterol: 62.2 mg
