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. Inspired by an amazing dessert sampler board shared with some great friends at Farmers, Fishers, Bakers in Georgetown.
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.
HOW TO MAKE PEANUT BUTTER MOUSSE
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. Heavy cream is the thickening agent, along with some confectioner’s sugar and of course, 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. For a great explanation on the folding technique with whipped cream, check out this video at about the 2-minute mark.
winning combos
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 is a great filling (and frosting) for chocolate cake like you see here, as a pie with a chocolate cookie crust, a frosting for brownies – even in a lunch box spread on graham crackers.
And it is 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 1/4 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 at the 2-minute mark.
- 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
-
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.
Leave a Reply