Recipe courtesy of Gale Gand

Peanut Butter Mousse

  • Total: 24 hr 30 min
  • Prep: 24 hr
  • Cook: 30 min
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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


  1. 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.
  2. 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.
  3. Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce.

Chocolate Ganache:

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

Caramel Red Wine Sauce:

  1. 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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