Smooth, light, yet full of peanut taste, this delightful mousse brings back memories of a luscious pie I made years ago, aptly named Peanut Butter Fudge Pie. It was a no-bake, rich pie and one of the most popular desserts at the Chinese Laundry Café, formerly in Kingston, ON. The flavour of this mousse brings back memories of that dessert, and that unique café.
While the recipe I used to make was very similar, it was much richer having some melted white chocolate in it. This recipe instead uses cream cheese, making it not as sweet, and with a welcome little tang.
Anyone, and I mean anyone that enjoys the flavour of peanuts will love this! The recipe comes from the website ‘Pretty Simple Sweet’ and in my books is a keeper! In their recipe, they suggest using it as part of parfait, alternating the layers with chocolate ganache.
I went with piling it in chocolate cups, which you can buy – or very easily make your own by melting some chocolate, and brushing it into some silicone cups. Easy peasy. Use whatever chocolate is your favourite – I think these would be fab in some white chocolate cups!!
As a nod to my former place of work, I topped them as we did the Peanut Butter Fudge Pie, with peanuts and a chocolate drizzle.
You know how sometimes you just know things…? I could tell during the last folding of the mousse that it was going to be fantastic! It had great texture. Plus I’d already tasted it (who CAN resist doing that!) so I knew the flavour was there.
Easily halved or multiplied, you could use this in any dessert where you’d use mousse. I can’t wait to try it as filling for cakes, cupcakes or even a roll cake. For a more simple presentation, serve it layered with whipped cream, in pretty glasses~
*note: I didn’t remove the silicone cups until just before serving – I didn’t want to risk the shells crumbling from the weight of all that goodness!
Peanut Butter Mousse
Light yet full of peanut flavour, this delightful mousse can be served on its own, in chocolate cups, or as a filling for cakes & cupcakes. Versatile. Delicious. All recipes should be like this!
- 115 grams (4 ounces) full-fat cream cheese, at room temperature
- ½ cup (125 grams) creamy peanut butter (not natural)
- ½ cup (60 grams) powdered sugar
- ½ teaspoon pure vanilla extract
- ⅔ cup (160 ml) heavy cream
In a large bowl using a mixer fitted with the paddle attachment, beat cream cheese, peanut butter, powdered sugar, and vanilla extract on medium-high speed until fluffy and smooth.
In a medium bowl using an electric mixer fitted with the whisk attachment, whisk heavy cream until it holds its shape (it should have the texture of shaving cream). Using a spatula, gently fold half of the whipped cream into the peanut butter mixture, then fold in the other half.
Spoon into glasses or chocolate cups, as desired or store covered in the fridge for use in cakes, cupcakes, etc.
*recipe is easily halved or multiplied
*if you like the taste of peanuts this will become indispensable in your kitchen