Peanut butter mousse is a chilled, no-bake dessert made with a handful of pantry staples. It combines the roasted flavor of peanut butter with the airy texture of whipped cream. The mixture is beaten until thick and then left to set in the refrigerator.
This recipe requires very little active time in the kitchen. You only need a mixer and a few mixing bowls to bring it together. It is a practical choice for making ahead of time since it needs several hours to chill before serving.
Why is Peanut Butter Mousse a Must-Try?
Whipping the heavy cream separately creates a stable, airy structure that gives the dessert its light texture.
Mixing a small amount of liquid heavy cream into the peanut butter base softens it so the whipped cream folds in easily.
Chilling the finished mixture for at least four hours allows the fats to firm up and set into a spoonable consistency.
Ingredients for Peanut Butter Mousse
• Heavy whipping cream: Keep the cream in the refrigerator until the moment you need it. Cold cream whips faster and holds its shape better.
• Peanut butter: Use a standard processed smooth peanut butter. Natural peanut butters that separate will make the mixture grainy and oily.
• Powdered sugar: Sifting the powdered sugar prevents small lumps from forming in the base.
• Vanilla extract: Standard pure vanilla extract adds a mild background flavor.
• Kosher salt: A small pinch of salt balances the sweetness of the sugar and enhances the peanut flavor.
Exact quantities are in the recipe card below.
How to Make Peanut Butter Mousse
Step 1: Whip the cream
Start by beating the majority of the heavy cream until stiff peaks form. The cream should stand straight up when you lift the beaters. Move this whipped cream to the fridge to keep it cold while you prepare the rest of the recipe.
Step 2: Mix the peanut butter base
Combine the remaining liquid heavy cream with the peanut butter, powdered sugar, vanilla, and salt. Beat this mixture until it is completely smooth. The small amount of liquid cream helps loosen the thick peanut butter.
Step 3: Fold and chill
Gently fold the cold whipped cream into the peanut butter base using a rubber spatula. Work carefully to keep the air in the mixture. Divide it into serving bowls and chill for at least four hours so it can set.
What to Serve with Peanut Butter Mousse
Serve this dessert cold straight from the fridge. Top it with chocolate whipped cream or a handful of crushed peanuts for added texture.
Expert Tips for Peanut Butter Mousse
Make sure your mixing bowl and beaters are completely clean and dry before whipping the cream. Grease or water can prevent the cream from whipping.
When folding the whipped cream into the peanut butter mixture, use a gentle sweeping motion from the bottom of the bowl to the top to keep the air in the batter.
If your kitchen is very warm, place your mixing bowl in the freezer for ten minutes before whipping the heavy cream.
How to Store and Freeze Peanut Butter Mousse
Store leftover mousse in the refrigerator for up to 4 days, covered tightly with plastic wrap. You can freeze the mousse in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before eating. Do not heat this dessert.
Peanut Butter Mousse Recipe FAQs
Can I use natural peanut butter for this recipe?
Natural peanut butter is not recommended. The oils separate easily and will cause the dessert to become grainy or greasy.
Why did my mousse turn out runny?
The heavy cream may not have been whipped to stiff peaks, or the mixture was over-mixed during the folding stage. It also requires a full four hours in the fridge to set properly.
Can I make this in advance?
Yes, this is a great make-ahead dessert. You can prepare it a day or two before you plan to serve it and keep it covered in the refrigerator.
Peanut Butter Mousse
Ingredients
- 3/4 cup heavy whipping cream cold, divided, 180 ml
- 1/2 cup smooth processed peanut butter 130 g
- 1/2 cup powdered sugar sifted, 60 g
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Pour 1/2 cup (120 ml) of the heavy whipping cream into a large mixing bowl.
- Beat the cream on high speed with a hand mixer or stand mixer until stiff peaks form. This takes about 3 to 4 minutes.
- Transfer the whipped cream to a smaller bowl and place it in the refrigerator to stay cold.
- In the same large mixing bowl, add the remaining 1/4 cup (60 ml) of heavy cream, peanut butter, powdered sugar, vanilla extract, and kosher salt.
- Beat the peanut butter mixture on medium speed until it is smooth and creamy. This takes about 1 to 2 minutes.
- Use a rubber spatula to scrape down the sides of the bowl.
- Gently fold the chilled whipped cream into the peanut butter mixture by hand until no white streaks remain.
- Divide the mousse evenly between two serving dishes.
- Refrigerate for at least 4 hours to set before serving.
Notes
