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.