1. Beat the heavy cream, sugar, and vanilla extract until it forms stiff peaks. Gently fold in the peanut butter until no streaks remain.
2. Transfer the mousse to a piping bag. If the mousse too runny, refrigerate for 1 hour in the piping bag. Pipe into serving dishes and refrigerate for at least 4 hours.
3. Top with crushed peanuts or chocolate.
This was the easiest mousse recipe ever. Used it between the layers of a yellow layer cake. Then topped with a whipped chocolate butter cream frosting. Can’t wait to make the peanut butter mousse recipe by itself and serve just on its own. Can literally eat this out of the bowl!Reply
Could I pipe this into chocolate truffles?Reply
Is natural peanut butter the kind without sugar and the oil on the top?Reply
That usually means no artificial sweeteners or any if possible. I like the brand 100% nuts. But any sweeteners including sugar and honey can change the taste. It's already in the recipe. Don't be afraid of the oil on top. Just stir. And maybe 10 secs @ time in micro to soften. Keep stirring often. The oil will incorporate.Reply
I know this recipe is for 4 servings, but am I correct that each serving is approx 1/4C? Or is it more because of the aeration? I want to use this recipe to fill & frost 24 cupcakes so I’m trying to figure out how much I need to increase the recipe. A quart and a half of cream seems like a LOT. Thanks!Reply
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