Peanut Butter Mousse – Life, Love, and Sugar

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This Peanut Butter Mousse is easy, creamy and light-weight. It’s tremendous simple to make and takes virtually no time in any respect. Should you love peanut butter, this peanut butter mousse is for you!

This peanut butter mousse recipe has been a very long time coming. It happened from questions on my Peanut Butter Chocolate Mousse Cake. The peanut butter mousse layer in that cake makes use of peanut butter chips, which ends up in an incredible mousse. However not everybody can discover the peanut butter chips, so I’d usually get questions on the best way to use common peanut butter. Because the two have very completely different textures, I new the swap would take some testing. Once I lastly examined them, I made a decision I appreciated the unique finest within the cake, however actually fell in love with this model made with actual peanut butter. The flavour is nutty and peanut buttery and the feel is splendidly gentle. It’s such a fantastic deal with for peanut butter followers, that it deserved it’s personal recipe all collectively. So I’m lastly sharing it with you right now.

Why You’ll Love This Peanut Butter Mousse Recipe

• Excellent texture. This mousse has that delightfully gentle but agency texture. In contrast to some peanut butter mousse recipes, this one makes use of gelatin. I believe it helps it have a lighter texture, which I like. You don’t want a lot although, because the mousse is pretty agency even with out it.
• A number of peanut butter taste. Two cups of peanut butter are used on this recipe which implies each chunk is full of actual peanut butter taste, not only a trace of it, like some dishes.
• Straightforward to make. Mousse is a type of desserts that at all times feels just a little fancy however is definitely fairly simple to make. This peanut butter mousse recipe is further simple as a result of there’s no egg yolks or double boiler wanted. Anybody could make this recipe!
• Excellent for making prematurely. This peanut butter mousse wants to sit back for at the least 3 hours however longer is best. It’s the proper dessert to make the morning of or the evening earlier than serving.

Should you love this mousse recipe, make sure you take a look at my chocolate mousse and champagne mousse too.

What You’ll Want

There are simply 6 substances wanted to make this peanut butter mousse recipe and some further substances for the (non-obligatory) whipped cream. Yow will discover the precise measurements within the recipe card under.

Peanut Butter Mousse

• Powdered gelatin – Including a small quantity of gelatin helps obtain the proper gentle however agency texture within the mousse.
• Chilly water – To activate the gelatin.
• Creamy peanut butter – Use creamy processed peanut butter, not an all-natural or selfmade peanut butter. Even those that say creamy don’t have the graceful texture essential and the oils separate, affecting the ultimate texture of the mousse.
• Gentle brown sugar – Sweetens the mousse a bit and provides a deeper taste.
• Heavy whipping cream – It’s vital that the whipping cream is COLD. Hold it refrigerated till you want to use it. If it’s heat, it received’t whip up correctly.
• Powdered sugar – Sweetens and helps to stabilize the mousse.
• Vanilla extract

Whipped Cream

• Heavy whipping cream – The heavy cream within the whipped cream also needs to be chilly. It received’t type stiff peaks in any other case.
• Powdered sugar – Sweetens the whipped cream and stabilizes it in order that it received’t wilt – ever.
• Vanilla extract – Provides the whipped cream a little bit of taste.
• Chocolate chips – Or chocolate shavings. Each are non-obligatory however a pleasant remaining contact.

How To Make Peanut Butter Mousse

Right here’s an outline of the best way to make this peanut butter mousse recipe. Yow will discover the precise measurements within the recipe card under.

• Activate the gelatin. Sprinkle the gelatin over chilly water in a bowl, making sugar all of it’s touching the water. (If it’s not, stir till it’s all moistened.) Let it sit and bloom for about 5 minutes till it companies up.
• Prep the peanut butter combination. Add a cup of the heavy cream, brown sugar, and peanut butter in a bowl. Gently stir till properly mixed. It can skinny out after which thicken again up.
• Add the gelatin. Warmth the gelatin for 8-10 seconds, till melted (don’t boil it). Fold it into the peanut butter combination.

• Make the whipped cream. Whip the remaining heavy cream, powdered sugar, and vanilla extract in a bowl till stiff peaks type. Fold 1/3 of the whipped cream into the combination till mixed then add the remainder. Fold gently till no streaks of whipped cream stay.
• Chill. Divide the combination into glass cups. Refrigerate for at the least 3-4 hours till agency.

• Add the topping. Whip the heavy cream, powdered sugar, and vanilla till stiff peaks type. Pipe onto every cup of peanut butter mousse. Prime with chocolate sauce or chocolate shavings as desired.

Suggestions for Making Mousse

• Be certain that the gelatin prompts. The entire powdered gelatin ought to contact the chilly water – it’s okay if you want to stir it just a little. If some powder doesn’t moisten, it may give you lumps. As soon as it has thickened, make sure you heat it up for just some seconds in order that it melts earlier than mixing it in.
• Use chilly heavy whipping cream. It’s vital that the heavy whipping cream is chilly if you add it to the recipe. In any other case, it received’t whip as much as be as gentle and fluffy as wanted and your mousse received’t have sufficient form.
• Be mild. When folding the whipped cream into the peanut butter combination, you need to achieve this gently to keep away from collapsing the whipped cream.
• Use the appropriate peanut butter. Processed peanut butter like Jif or Skippy are finest for making mousse. Pure peanut butters are likely to separate from the oil and even when they’re labeled creamy, they don’t have the identical easy consistency.

Serving Options

I like to serve my peanut butter mousse topped with selfmade whipped cream, as I present on this recipe. The whipped cream is non-obligatory, after all, however I believe it provides a pleasant contact. I additionally like so as to add some chocolate sauce or chocolate shavings (and even chocolate curls) as a topping simply earlier than serving. There’s no higher combo than chocolate and peanut butter and the small quantity of chocolate doesn’t overpower the peanut butter in any respect.

Retailer

• Fridge – Peanut butter mousse ought to be saved within the fridge, coated, till able to serve. It’s finest loved inside 3 days. It can final for as much as 5 days however the texture turns into extra dense and fewer comfortable and mousse-like. Understand that this mouse is firmer when served chilly straight from the fridge and a bit lighter when it’s rather less chilly (however nonetheless cool). Should you choose it lighter, simply take away it from the fridge a couple of minutes earlier than serving.
• Freezer – You possibly can freeze these mousse cups. Retailer them in an air-tight container or properly coated with plastic wrap within the freezer and thaw within the fridge earlier than serving. They might get just a little extra dense after freezing.

Extra Peanut Butter Desserts

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Recipe

Peanut Butter Mousse

• 
  Writer: Lindsay Conchar
• 
  Prep Time: 20 minutes
• 
  Chill Time: 3 hours
• 
  Complete Time: 3 hours 20 minutes
• 
  Yield: 5-6 mousse cups
• 
  Class: Dessert
• 
  Methodology: No Bake
• 
  Delicacies: American

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Description

Should you love peanut butter, this Peanut Butter Mousse is for you! It’s easy, creamy, and has a beautiful lightness to it. Plus, it’s tremendous simple to make and takes virtually no time in any respect.

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Substances

Peanut Butter Mousse

• 1/4 tsp powdered gelatin
• 1/2 tbsp chilly water
• 2 cups (280g) creamy peanut butter
• 3 tbsp (42g) packed gentle brown sugar
• 2 1/4 cups (540ml) heavy whipping cream, divided, chilly
• 1/4 cup (29g) powdered sugar
• 1/2 tsp vanilla extract

Whipped Cream

• 1/2 cup (120ml) heavy whipping cream, chilly
• 1/4 cup (29g) powdered sugar
• 1/2 tsp vanilla extract
• Chocolate chips or chocolate shavings, non-obligatory

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Directions

1. Add the chilly water to a small bowl and sprinkle the gelatin evenly over it. You need all the powdered gelatin to be touching water. If it isn’t, give it a stir till it’s all moistened. Let the gelatin sit and bloom/hydrate for five minutes. It can agency up.
2. In a big bowl, add 1 cup of the heavy whipping cream and the brown sugar to the peanut butter and gently fold/stir till properly mixed. The peanut butter will skinny out at first after which thicken again up.
3. After the 5 minutes have handed, warmth the gelatin for about 8-10 seconds, till melted, then add it to the peanut butter combination and fold collectively till properly mixed.
4. Add the remaining 1 1/4 cups of heavy whipping cream, powdered sugar and vanilla extract to a big mixer bowl and whip till stiff peaks type. Fold about 1/3 of the whipped cream into the peanut butter combination till mixed. Fold in the remainder of the whipped cream. Make sure there aren’t any streaks of whipped cream remaining.
5. Divide the peanut butter mousse between 5-6 glass cups or serving dishes, then refrigerate till agency, 3-4 hours, or in a single day.
6. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a big mixer bowl and whip on excessive velocity till stiff peaks type.
7. Pipe the whipped cream on prime of every cup of peanut butter mousse. End off with chocolate sauce or chocolate shavings, if desired.
8. Hold mousse refrigerated till serving. Finest if eaten inside 3-4 days.

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Notes

• Peanut butter – Use creamy processed peanut butter, not an all-natural or selfmade peanut butter. Even those that say creamy don’t have the graceful texture essential and the oils separate, affecting the ultimate texture of the mousse.

Diet

• Serving Dimension:
• Energy: 760
• Sugar: 24.9 g
• Sodium: 383.4 mg
• Fats: 64 g
• Carbohydrates: 35.2 g
• Protein: 20.9 g
• Ldl cholesterol: 62.2 mg