Peanut Butter Mousse

Total Time:
24 hr 30 min
24 hr
30 min
  • 2/3 cup peanut butter
  • 1 cup milk
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 1/2 to 2 teaspoons gelatin
  • 2 tablespoons water
  • Chocolate ganache, recipe follows
  • Caramel red wine sauce, recipe follows
  • Chopped peanuts, for garnish
  • Chocolate Ganache:
  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, chopped
  • Caramel Red Wine Sauce:
  • 2 pounds (5 1/2 cups) sugar
  • 1/2 cup water
  • 1/2 bottle red wine
  • In a saucepan, warm the peanut butter and milk 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 on the top and serve with caramel red wine sauce.

Chocolate Ganache:
  • Heat the cream and pour over the chopped chocolate. Whisk to combine.

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

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