Ever have something when you're out to eat that you just can't get out of your head? Something so good that you have to go home and make it? Meet this Peanut Butter Mousse that is the star of my Peanut Butter Pretzel Bars or a beyond yummy peanut butter frosting for a cake.
Eating out is truly a pleasure especially when the meal ends with something so satisfying that you don't want it to end. Take this Peanut Butter Mousse. Say it slowly—peanut. butter. mousse. Ya with me?
Three ingredient mousse
How about if I tell you that it has as many ingredients as it has words in the name? Peanut. Butter. Mousse. Three Ingredient Peanut Butter Mousse. And one of them isn't cream cheese. Maybe that should be it's name: No Cream Cheese Peanut Butter Mousse
No matter what you call it, this dessert is heavenly both in flavor and simplicity.
Well, because—it's not really cooking.
It's really more whipping, stirring, pouring and refrigerating than cooking.
Ingredients
There are lots of variations in making a mousse. You can use cream cheese, non-dairy milk, gelatin and more. But this mousse falls in the category of classic and contains:
- heavy cream
- confectioner sugar
- peanut butter
Technique
You're going to blend whipped cream into the peanut butter mixture very gently. If you've never folded before (and I don't mean your laundry), you're not stirring this with intention. You're taking a rubber spatula in one hand and gently slicing through the middle, and up under the whipped cream and turning the peanut butter mixture over on itself until it's all incorporated while turning the bowl in one direction. Here is more information on how to fold ingredients for baking.
Where to use this recipe
One of the most classic combinations is peanut butter and chocolate, right? Well—jelly might object but the combo of PB and C is a winner on any dessert cart. This peanut butter mousse:
- makes a great filling for chocolate cake (like you see above)
- fills a pie with made with a store-bought chocolate cookie crust
- is the best frosting for brownies (or if you're making Joanna Gaines' peanut butter brownies this mousse makes amazing frosting)
- is fabulous spread on graham crackers in a lunch box
And it always great savored on a spoon at the end of a long day.
Tips
For a crowd:
- Use the recipe as is and serve in small shot glasses on a tray for a big party.
- Pipe on to a ginger snap cookie for a brunch or cocktail party accessorized with some chopped chocolate.
For a few: Halve the recipe and serve 4-6 at the end of a great meal.
Peanut Butter Mousse
Ingredients
- 2 cups heavy cream, must be cold
- 2 cups creamy peanut butter
- 1 ¼ cup powdered sugar
- dash of salt
Instructions
- In a medium bowl or stand mixer, whip heavy cream until stiff peaks form, around 2-3 minutes.
- In a large bowl, blend peanut butter and powdered sugar together until mixed thoroughly. It'll be difficult to incorporate at first but then you'll get it to relax. It should be completely smooth.
- Using a large rubber spatula, gently spoon the whipped cream into the peanut butter bowl without mixing it. Once all the whipped cream is in the pb bowl, use the narrow, long edge of the spatula to slice through the center of the peanut butter and whipping cream, turning over the spatula while turning the bowl. You don't want to stir the whipped cream or you'll deflate the cream. For more info, see this video on how to fold ingredients for baking.
- The entire folding process should take around 2 minutes or so and the peanut butter and whipped cream should be completely folded together.
- Spoon into serving bowls or use to layer a cake.
Notes
- Make ahead tip: can also be refrigerated until needed but let it stand at room temperature for about 15 minutes
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For a crowd:
- Use the recipe as is and serve in small shot glasses on a tray for a big party.
- Pipe on to a ginger snap cookie for a brunch or cocktail party accessorized with some chopped chocolate.
I'm not sure how anyone would get the pb and whipped cream to ever combine by only having pb and powdered sugar. So I added about 1/3 cup of heavy cream to the pb/sugar mix to get it less stiff. I also added a Tbsp of vanilla. I think it's a hit.
Hi Cindy - yes, I mention in the recipe that it takes a bit to get the peanut butter and powdered sugar blended but once they do, you slowly incorporate the whipped cream. Not sure if that's what you meant but glad it worked for you!
Chocolate and peanut butter are my absolute favorite flavor combinations. I have memories of having a cake and a whoopie pie with an insanely delicious peanut butter mousse filling. For my birthday, that was my request for a cake. Family couldn't find it so they decided to make it. I didn't want cream cheese in the mousse. Found this recipe and it turned out perfect. The entire family raved about how delicious this filling was in the cake. We were fighting over leftovers. So easy and it fulfilled my craving! We will be making this again and again!
Love this memory so much! And whoopie pies are one of my favorites...I might just have to try this mousse with my whoopie pie recipe! Great idea!!