Peanut Butter Mousse (Print Version)

# Ingredients:

→ Peanut Butter Mousse

01 - 1/4 tsp powdered gelatin
02 - 1/2 tbsp cold water
03 - 2 cups (280g) creamy peanut butter
04 - 3 tbsp (42g) packed light brown sugar
05 - 2 1/4 cups (540ml) heavy whipping cream, divided, cold
06 - 1/4 cup (29g) powdered sugar
07 - 1/2 tsp vanilla extract

→ Whipped Cream

08 - 1/2 cup (120ml) heavy whipping cream, cold
09 - 1/4 cup (29g) powdered sugar
10 - 1/2 tsp vanilla extract

→ Optional

11 - Chocolate chips or chocolate shavings

# Instructions:

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.

# Notes:

01 - Peanut butter – Use creamy processed peanut butter, not an all-natural or homemade peanut butter.
02 - Keep mousse refrigerated until serving. Best if eaten within 3-4 days.