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This decadent chocolate peanut butter mousse brings together the beloved flavors of a classic candy cup in a smooth, luxurious dessert. The interplay between velvety peanut butter mousse and deep chocolate ganache creates a mouthwatering treat that's actually quite easy to whip up ahead for gatherings or special nights.
I came up with this mousse when planning a surprise for a friend who can't get enough of chocolate and peanut butter together. Watching everyone's reaction after their first taste told me I'd found my go-to dessert for all future get-togethers.
What You'll Need
- Cream cheese: Creates a sturdy, slightly tangy foundation that keeps the mousse stable without needing gelatin
- Powdered sugar: Blends in completely for that incredibly smooth feel throughout
- Light brown sugar: Brings a caramel-like richness that works wonderfully with the nutty flavors
- Heavy cream: Gives that fluffy, cloud-like quality that makes mousse so special
- Creamy peanut butter: Go for big brands like Jif or Skippy for the best texture and most consistent results
- Semisweet chocolate: Delivers just the right mix of sweet and bitter notes for the perfect ganache
- Chopped roasted peanuts: Give a nice crunch that breaks up the smoothness of each spoonful
How To Make It
- Get Your Cream Cheese Ready:
- Let cream cheese sit out for an hour until completely soft. This step can't be rushed if you want a smooth mousse. If it's still cold when you start mixing, you'll end up with little lumps that won't go away no matter how much you mix.
- Make Your Ganache:
- Cut chocolate into tiny bits so it melts evenly. Warm up your cream until it's just starting to bubble at the edges - don't let it boil fully or your chocolate might get grainy. Pour it over the chocolate, cover it completely, and don't touch it for a minute or two. Then stir until it looks shiny and smooth.
- Mix Your Base:
- Beat the cream cheese with both sugars, vanilla, and salt until it looks silky and feels totally smooth. Don't rush this part—you should test a bit between your fingers and not feel any sugar granules. This careful mixing now means no grittiness later.
- Whip It Good:
- Slowly add cold heavy cream while mixing steadily. This careful approach builds the right structure. Keep going until you get stiff peaks—when you lift the beater, the cream should stand up straight. This gives your mousse that light, airy quality everyone loves.
- Blend In Peanut Butter:
- Mix in the peanut butter and keep beating until everything comes together. At first it might look separated, but keep going until it turns smooth and fluffy. You want it light but still firm enough to hold its shape when you put it in serving glasses.
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My best memory with this dessert was watching my husband who always says he doesn't like sweets clean his glass completely then head to the kitchen looking for seconds. There's something about chocolate and peanut butter that nobody can turn down!
Prepare It Early
This mousse actually gets better when it sits in the fridge for a while. All the flavors mix together nicely as it chills, and the texture is at its best after about 4-6 hours. For dinner parties, I always put it together the night before, which not only makes it taste amazing but also saves me from rushing around before guests arrive.
What To Serve With It
This creamy treat goes really well with coffee, especially strong espresso that cuts through all that richness. If you want something grown-up, try it with a glass of tawny port or some bourbon. The dessert's mix of sweet and salty really brings out the warm notes in these drinks.
Scaling Up For Crowds
You can easily make more for bigger gatherings by doubling or tripling everything. When I'm serving lots of people, I like to use tiny shot glasses or small cups so folks can enjoy a taste without filling up too much after a big meal. It looks fancy but takes hardly any extra work.
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Frequently Asked Questions
- → Can I use natural peanut butter for this mousse?
Stick with smooth commercial brands like Skippy or Jif for best results. Natural peanut butter tends to split and can mess up your mousse texture.
- → How long should the mousse be chilled?
Pop it in the fridge for at least 4 hours or leave it overnight. This gives it time to set properly and lets all the flavors come together.
- → Can I make this dessert ahead of time?
Absolutely. You can make the mousse and keep it in the fridge for up to a day before you need it. If you want it looking fresh, add the ganache and toppings right before serving.
- → Can I substitute semisweet chocolate with another type?
Sure thing. Try dark chocolate or milk chocolate based on what you like best. Just remember this will change how sweet your dessert turns out.
- → How can I adjust the sweetness of the mousse?
You can cut back on the powdered or brown sugar a bit if you don't want it too sweet. Just taste as you go and tweak it until it's right for you.