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
