Description
This creamy and luscious Peanut Butter Mousse combines the rich flavor of peanut butter with a light, airy texture. Perfect for a no-bake dessert, it features a whipped cream base enhanced with gelatin for stability and sweetened with brown and powdered sugar. Finished with a dollop of homemade whipped cream and optional chocolate garnish, this mousse is an elegant and indulgent treat perfect for any occasion.
Ingredients
Scale
Gelatin Mixture
- ¼ teaspoon powdered gelatin
- ½ tablespoon cold water
Mousse Base
- 1 cup (280g) creamy peanut butter
- 3 tablespoons (42g) light brown sugar (packed)
- 1 cup (240ml) heavy whipping cream (cold, divided)
Whipped Cream for Mousse Folding
- ¼ cup (29g) powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup (300ml) heavy whipping cream (cold)
- ¼ cup (29g) powdered sugar
- ½ teaspoon vanilla extract
Garnish (Optional)
- Chocolate chips or chocolate shavings
Instructions
- Bloom the Gelatin: Add the cold water to a small bowl and sprinkle the powdered gelatin evenly over it, ensuring all the gelatin contacts the water. Stir if necessary and allow it to bloom for 5 minutes until firm.
- Combine Peanut Butter and Cream: In a large bowl, add 1 cup of cold heavy whipping cream and the brown sugar to the peanut butter. Gently fold and stir the mixture until well combined. The peanut butter will first thin out and then thicken up again.
- Melt the Gelatin and Mix: After blooming, heat the gelatin in the microwave for 8-10 seconds until melted. Quickly add the melted gelatin to the peanut butter mixture and fold until thoroughly incorporated.
- Whip Remaining Cream: In a large mixing bowl, combine the remaining 1¼ cups of heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
- Fold Whipped Cream into Peanut Butter Mixture: Gently fold about one-third of the whipped cream into the peanut butter base until combined, then fold in the remaining whipped cream carefully to maintain the airy texture without any streaks.
- Chill the Mousse: Divide the peanut butter mousse evenly into 5-6 glass cups or serving dishes. Refrigerate for 3-4 hours or overnight until fully set and firm.
- Prepare Whipped Cream Topping: In a separate bowl, whip together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form for the topping.
- Decorate and Serve: Pipe or spoon the whipped cream topping over each mousse serving. Garnish with chocolate chips or shavings if desired. Keep refrigerated until serving and consume within 3-4 days for best quality.
Notes
- Ensure the gelatin is completely dissolved and incorporated smoothly to avoid lumps in the mousse.
- Use cold heavy whipping cream to achieve the best whipping results and mousse texture.
- Allow the mousse to chill sufficiently to set well and have the proper consistency for serving.
- This mousse can be prepared up to a day in advance for convenience.
- For a richer flavor, use natural peanut butter without added salt or sugar.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Peanut Butter Mousse, No-Bake Dessert, Creamy Mousse, Peanut Butter Dessert, Light Mousse, Whipped Cream Dessert
