Choco PB Mousse Treat (Print Version)
# Ingredients:
→ Mousse
01 -
3 ounces softened cream cheese
02 -
3/4 cup confectioners sugar
03 -
1/3 cup tightly packed light brown sugar
04 -
1/2 teaspoon pure vanilla
05 -
1/4 teaspoon sea salt
06 -
1 1/4 cups chilled heavy cream
07 -
2/3 cup smooth peanut butter
→ Ganache and Topping
08 -
2 ounces dark chocolate
09 -
1/2 cup whipping cream
10 -
Roughly chopped salted peanuts
# Instructions:
01 -
Put cream cheese into your stand mixer bowl (or grab a big bowl for your hand mixer). Let it warm up for about an hour till it's soft.
02 -
Roughly chop the dark chocolate. Warm up the whipping cream in a microwave-safe dish until it's hot and barely bubbling, about 40-60 seconds. Cover chocolate completely with the warm cream. Wait a minute, then stir until everything's blended and smooth.
03 -
Throw in confectioners sugar, light brown sugar, pure vanilla, and sea salt with your softened cream cheese. Beat with the whisk on medium until everything's mixed and sugars aren't grainy anymore, taking about a minute.
04 -
Turn your mixer down to medium-low and drizzle in the cold cream slowly. Crank it up to medium-high and keep beating until you see stiff peaks. Don't forget to scrape the sides as you go, for about a minute total.
05 -
Drop in the smooth peanut butter and mix on medium-low until it's all combined and fluffy, around half a minute. Don't worry if it looks weird at first – it'll smooth out as you mix.
06 -
Split the mousse evenly between 4 dishes (about 3/4 cup each) – you can use fancy glasses, small jars, or little bowls. Gently flatten the tops with the back of your spoon.
07 -
Give the chocolate mixture a good stir and pour about 2 tablespoons over each mousse portion. Gently swirl each dish to spread the chocolate without messing up the mousse. Add more or less depending on your dish size.
08 -
Sprinkle chopped peanuts on top of each dessert. Stick them in the fridge for at least 4 hours or leave overnight until they're nice and firm. Before eating, let them sit out for 5-10 minutes.