Last Updated on July 8, 2022 by HodgePodgeDays
Since I started my new job last month, I am suddenly quite short on time and energy. I prefer to spend my downtime hanging out with my son than slaving in the kitchen, but meals still need to be prepared. He loves peanut butter, and it’s a good source of protein, so I thought I’d whip up a batch of peanut butter mousse to make puddings for a couple of nights between us.
We are big fans of all things peanut butter in our house (this peanut butter ice cream is our favourite!). Our tastes lean towards the smooth, sticky and cheaper stuff, rather than the wholesome organic peanut butter. Yes, we are heathens, but we know what we like. In our last online shop, the supermarket had run out of the good cheap stuff, and sent us a jar of the wholesome organic stuff. My son turned his nose up at it, so instead of throwing it away, I decided to make peanut butter mousse with it.
This peanut butter mousse made a delicious dessert and took hardly any time at all to make. It sits well in the fridge for a few days, and you can top it in a number of different ways to tickle your fancy.
My original attempt at this recipe was made without adding a good pinch of salt; but peanut butter thrives on salt and it really helps to bring out the peanutty flavour. If you’re unsure, feel free to leave the salt out, but that’s up to you.
I put the mousse into small glasses; it makes four decent sided portions. If you need to make more, just double up the recipe.
Easy Peanut Butter Mousse
Ingredients:
300ml double cream
125g peanut butter
50g icing sugar, sifted
1 teaspoon vanilla extract
A pinch of salt, optional
How to make Peanut Butter Mousse:
In a large bowl, whip your double cream, sifted icing sugar, pinch of salt (optional) and vanilla extract until it forms stiff peaks.
Fold in your peanut butter and make sure it is well combined. If your peanut butter is too stiff, feel free to pop it in the microwave for a few seconds to soften it slightly.
Spoon or pipe the mousse into four small glasses or ramekins; I weighed them to make sure they were pretty equal is size. Refrigerate until you’re ready to serve. They are best left at least overnight and when you’re ready to serve, take them out of the fridge for half an hour or so to take the chill off.
I topped mine with chopped honey roasted peanuts, which was utterly delicious. I shared my mousse with a colleague at work who tried hers with crushed Oreos which she said were excellent. I’d also be tempted to put a small layer of melted chocolate on the top. It’s up to you, the world is your oyster!
If you enjoyed this, you might also like to try peanut butter milkshake, peanut butter cupcakes or these simple but excellent butterfinger rocky road.
