Peanut Butter Chocolate Mousse with Ganache and Chopped Peanuts Recipe
Introduction
This Peanut Butter Chocolate Mousse is a rich and creamy dessert that combines the classic flavors of peanut butter and chocolate in a light, fluffy texture. Perfect for any occasion, it’s easy to make and impresses with its smooth ganache topping and a delightful crunch of roasted peanuts.
Ingredients
- 1/2 cup heavy cream (for ganache)
- 2 ounces semisweet chocolate, coarsely chopped
- 3 ounces cream cheese, at room temperature
- 3/4 cup powdered sugar
- 1/3 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/4 cups cold heavy cream (for mousse)
- 2/3 cup creamy peanut butter (such as Skippy or Jif)
- Chopped roasted peanuts, for garnish
Instructions
- Step 1: Make the ganache by pouring 1/2 cup heavy cream into a medium microwave-safe bowl. Microwave until very hot and gently bubbling, about 40 seconds to 1 minute. Add the chopped semisweet chocolate, making sure it is covered by the cream. Let it sit for 1 minute, then stir until fully melted and smooth.
- Step 2: In the bowl of a stand mixer or a large bowl with a hand mixer, combine the cream cheese, powdered sugar, brown sugar, vanilla extract, and kosher salt. Beat on medium speed, scraping down the sides halfway through, until combined and sugar is dissolved, about 1 minute.
- Step 3: Reduce the mixer speed to medium-low and slowly pour in the cold heavy cream. Increase speed to medium-high and beat until stiff peaks form, about 1 minute, scraping down the bowl as needed.
- Step 4: Add the creamy peanut butter and beat on medium-low speed until fully incorporated and fluffy, about 30 seconds. The mixture may look broken at first but will smooth out.
- Step 5: Divide the mousse evenly among 4 serving glasses or ramekins, about 3/4 cup each. Smooth the top with the back of a spoon.
- Step 6: Stir the ganache well, then spoon about 2 tablespoons over each mousse portion. Gently swirl to create an even layer without disturbing the mousse. For narrow jars, use less ganache or layer it with the mousse.
- Step 7: Garnish each serving with chopped roasted peanuts. Refrigerate for at least 4 hours or overnight until well chilled and set. Let sit at room temperature for 5 to 10 minutes before serving.
Tips & Variations
- For a crunchier texture, fold in some crushed pretzels or chocolate chips into the mousse before chilling.
- If you prefer a stronger chocolate flavor, use bittersweet chocolate for the ganache.
- To make it nut-free, substitute the peanut butter with sunflower seed butter and omit the peanuts garnish.
- Chilling overnight allows the flavors to meld and the mousse to firm up perfectly.
Storage
Store the mousse covered in the refrigerator for up to 3 days. To reheat slightly, let it sit at room temperature for 10 minutes. Avoid microwaving, as it can affect the texture of the mousse and ganache.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this mousse ahead of time?
Yes, it’s best to make it at least 4 hours ahead to allow the mousse to set properly. Preparing it the day before is ideal for the best texture and flavor.
Can I use natural peanut butter instead of creamy peanut butter?
Natural peanut butter has a different texture and oil separation that may affect the mousse consistency. Creamy peanut butter works best, but if using natural, stir well and consider chilling the mousse a bit longer.
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Peanut Butter Chocolate Mousse with Ganache and Chopped Peanuts Recipe
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
Description
This Peanut Butter Chocolate Mousse is a luscious dessert combining creamy peanut butter with rich chocolate ganache. Silky mousse made from cream cheese, sugars, and heavy cream is topped with a glossy semisweet chocolate ganache and crunchy roasted peanuts for garnish. Perfectly chilled, it’s an indulgent treat that’s easy to prepare without baking.
Ingredients
Scale
Ganache and Topping
- 1/2 cup heavy cream
- 2 ounces semisweet chocolate, coarsely chopped
Mousse
- 3 ounces cream cheese, at room temperature
- 3/4 cup powdered sugar
- 1/3 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/4 cups cold heavy cream
- 2/3 cup creamy peanut butter (e.g. Skippy or Jif)
- Chopped roasted peanuts, for garnish
Instructions
- Make the ganache: Pour 1/2 cup heavy cream into a medium microwave-safe bowl and microwave until very hot and gently bubbling, about 40 seconds to 1 minute. Add 2 ounces coarsely chopped semisweet chocolate, ensuring it is fully covered by the cream. Let sit for 1 minute, then stir until the chocolate is completely melted and the mixture is smooth.
- Make the mousse: In the bowl of a stand mixer with the whisk attachment (or a large bowl with an electric hand mixer), combine 3 ounces room-temperature cream cheese, 3/4 cup powdered sugar, 1/3 cup packed light brown sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Beat on medium speed, scraping down the sides halfway through, until fully combined and sugars are dissolved, about 1 minute total.
- Whip the cream into the mixture: Lower the mixer speed to medium-low and slowly pour in 1 1/4 cups cold heavy cream. Increase the speed to medium-high and continue to beat, scraping down the bowl as needed, until stiff peaks form, approximately 1 minute.
- Add the peanut butter: Add 2/3 cup creamy peanut butter to the mixture and beat on medium-low speed until completely incorporated and fluffy, about 30 seconds. The mixture will initially appear broken but will smooth out.
- Assemble the mousse: Divide the mousse evenly among 4 (6 to 8-ounce) serving glasses or ramekins, about 3/4 cup each. Smooth the tops gently with the back of a spoon.
- Top with ganache: Stir the ganache to ensure smoothness. Spoon about 2 tablespoons of ganache over each mousse portion. Gently swirl the container to distribute the ganache evenly without disturbing the mousse. For narrower containers, you may use less ganache on top or layer it alternately with the mousse.
- Garnish and chill: Sprinkle chopped roasted peanuts on top of each mousse serving. Refrigerate for at least 4 hours, or overnight, until fully set and chilled. Before serving, allow the mousse to rest at room temperature for 5 to 10 minutes for optimal texture and flavor.
Notes
- Using room temperature cream cheese helps achieve a smooth mousse without lumps.
- Microwaving the cream for ganache is quick; alternatively, you can heat it gently on the stovetop.
- Ensure heavy cream is very cold before whipping for best volume and texture.
- Swap semisweet chocolate with bittersweet for a richer ganache.
- Adjust the amount of powdered and brown sugar to taste if you prefer less sweetness.
- For a nut-free version, omit the peanut butter and peanuts, substituting with almond or cashew butter if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: peanut butter mousse, chocolate mousse, no-bake dessert, creamy peanut butter dessert, easy mousse recipe
