Peanut Butter Mousse Recipe

Introduction

This peanut butter mousse is a silky, rich dessert that perfectly balances creamy peanut butter with light, airy whipped cream. It’s easy to make and ideal for a satisfying treat that feels indulgent without being too heavy.

Ingredients

• 1/4 tsp powdered gelatin
• 1/2 tbsp cold water
• 1 cup (280g) creamy peanut butter
• 3 tbsp (42g) packed light brown sugar
• 2 1/4 cups (540ml) heavy whipping cream, divided, cold
• 1/4 cup (29g) powdered sugar
• 1/2 tsp vanilla extract
• Chocolate chips or chocolate shavings, optional

Instructions

1. Step 1: Add the cold water to a small bowl and sprinkle the gelatin evenly over it. Ensure all the gelatin is moistened. Let it sit for 5 minutes to bloom and firm up.
2. Step 2: In a large bowl, combine 1 cup of heavy whipping cream and brown sugar with the peanut butter. Gently fold until well mixed. The peanut butter will thin and then thicken again.
3. Step 3: Heat the gelatin for about 8-10 seconds until melted, then stir it into the peanut butter mixture until fully combined.
4. Step 4: In a mixer bowl, whip the remaining 1 1/4 cups heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold one-third of this whipped cream into the peanut butter mixture, then fold in the rest until no streaks remain.
5. Step 5: Spoon the mousse into 5-6 serving cups and refrigerate for 3-4 hours or overnight until set.
6. Step 6: To prepare the whipped cream topping, whip 1/2 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form.
7. Step 7: Pipe or spoon the whipped cream over the chilled mousse. Garnish with chocolate chips or shavings if desired.
8. Step 8: Keep the mousse refrigerated until serving. It’s best enjoyed within 3-4 days.

Tips & Variations

• For a crunchier texture, fold in chopped roasted peanuts before chilling the mousse.
• Use natural peanut butter for a more intense peanut flavor, but ensure it’s well stirred before measuring.
• If you don’t have gelatin, agar-agar can be a vegetarian alternative—follow package instructions for blooming and melting.
• Add a pinch of salt to balance the sweetness and enhance the peanut flavor.

Storage

Store the peanut butter mousse covered in the refrigerator for up to 3-4 days. Keep it chilled to maintain its texture. Rewhip the topping before serving if it loses volume.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse ahead of time?

Yes, it’s perfect for making a day in advance, allowing the mousse to set overnight for best texture and flavor.

Can I use crunchy peanut butter instead of creamy?

You can, though the texture will be slightly chunkier. Stir well to evenly incorporate and maintain the mousse’s smooth consistency.

Peanut Butter Mousse Recipe

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★★★★★

4.7 from 510 reviews

• Author: Aiden
• Total Time: 3 hours 20 minutes (including chilling time)
• Yield: 5–6 servings 1x

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Description

This creamy and indulgent Peanut Butter Mousse is a luscious dessert combining smooth peanut butter with fluffy whipped cream, stabilized with gelatin for the perfect airy texture. Enhanced with light brown sugar and vanilla, it’s a delightful treat topped with optional chocolate shavings or chips, perfect for any occasion.

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Ingredients

Scale 1x2x3x

Gelatin Mixture

• 1/4 tsp powdered gelatin
• 1/2 tbsp cold water

Peanut Butter Mixture

• 1 cup (280g) creamy peanut butter
• 3 tbsp (42g) packed light brown sugar
• 1 cup (240ml) heavy whipping cream, cold

Whipped Cream for Folding

• 1 1/4 cups (300ml) heavy whipping cream, cold
• 1/4 cup (29g) powdered sugar
• 1/2 tsp vanilla extract

Whipped Cream for Topping

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

Optional Garnish

• Chocolate chips or chocolate shavings

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Instructions

1. Bloom the Gelatin: In a small bowl, sprinkle the powdered gelatin evenly over 1/2 tablespoon of cold water to ensure all gelatin is moistened. Stir gently if necessary. Let it sit for 5 minutes to bloom and firm up.
2. Combine Peanut Butter and Cream: In a large bowl, add 1 cup of the cold heavy whipping cream and 3 tablespoons of light brown sugar to the peanut butter. Gently fold and stir until the mixture thins and then thickens again.
3. Melt and Add Gelatin: After blooming, melt the gelatin by heating it for about 8-10 seconds until fully dissolved. Immediately fold the melted gelatin into the peanut butter mixture until well combined.
4. Whip Cream for Mousse: In a large mixer bowl, whip the remaining 1 1/4 cups heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
5. Fold Whipped Cream into Peanut Butter Mixture: Gently fold about one-third of the whipped cream into the peanut butter mixture to lighten it, then carefully fold in the remaining whipped cream until no streaks remain.
6. Chill Mousse: Divide the mousse evenly into 5 to 6 serving glasses or dishes. Refrigerate for 3-4 hours or overnight until firm.
7. Prepare Whipped Cream Topping: Whip the 1/2 cup cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Pipe the whipped cream atop each mousse serving.
8. Garnish and Serve: Optionally sprinkle with chocolate chips or chocolate shavings. Keep refrigerated and consume within 3-4 days for best quality.

Notes

• Use cold heavy cream for best whipping results.
• Blooming the gelatin properly ensures a smooth, firm mousse texture.
• Folding the whipped cream gently preserves the airy texture of the mousse.
• Chocolate garnishes add complementary flavor but are optional.
• Store mousse covered and refrigerated to maintain freshness.
• Best served chilled for a refreshing dessert experience.

• Prep Time: 15 minutes
• Cook Time: 5 minutes (mostly gelatin melting and whipping)
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: peanut butter mousse, no-bake dessert, creamy mousse, peanut butter dessert, whipped cream dessert