Peanut Butter Mousse
Heavy cream, smooth peanut butter, and powdered sugar are whipped together and chilled until firm.
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
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.