01 -
Add the cold water to a small bowl and sprinkle the gelatin evenly over it. Let the gelatin sit and bloom/hydrate for 5 minutes.
02 -
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.
03 -
After 5 minutes, heat the gelatin for 8-10 seconds, until melted, then add it to the peanut butter mixture and fold until combined.
04 -
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.
05 -
Fold about 1/3 of the whipped cream into the peanut butter mixture until combined. Fold in the rest of the whipped cream.
06 -
Divide the peanut butter mousse between 5-6 glass cups or serving dishes, then refrigerate until firm, 3-4 hours, or overnight.
07 -
Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip until stiff peaks form.
08 -
Pipe the whipped cream on top of each cup of peanut butter mousse. Finish off with chocolate sauce or chocolate shavings, if desired.