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Peanut Butter Mousse



2/3 cup peanut butter
1 cup milk
1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla
1 1/2 - 2 tsp gelatin
2 tbls water

Chocolate Ganache:

1 cup heavy cream
8 oz. Semisweet chocolate, chopped

Caramel Red Wine Sauce:

5 1/2 cups(2 lbs.) sugar
1/2 cup water
1/2 bottle red wine


For mousse:
In a saucepan, warm the peanut butter and milk and then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar and vanilla until medium peaks. Bloom the gelatin in the water and add to the warm peanut butter. Strain into a bowl and fold in the whipped cream mixture. Pour into flexi dome molds and freeze overnight.

Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Ladle the ganache over to coat. Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes.

Garnish mousse with a pinch of chopped peanuts and serve with caramel sauce.

Heat the cream and pour over the chopped chocolate. Whisk to combine.

In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.