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This indulgent chocolate peanut butter mousse delivers all the nostalgic flavors of your favorite candy cup in an elegant, creamy dessert. The contrast between silky peanut butter mousse and rich chocolate ganache creates an irresistible treat that's surprisingly simple to prepare ahead for dinner parties or special occasions.
I first created this mousse for a friend's birthday who adores the chocolate-peanut butter combination. The look on everyone's faces when they took their first spoonful convinced me this needed to become my signature dessert for gatherings.
Ingredients
- Cream cheese: Provides the perfect tangy base and helps stabilize the mousse without requiring gelatin
- Powdered sugar: Dissolves seamlessly into the mixture creating a silky smooth texture
- Light brown sugar: Adds depth with its subtle molasses notes that complement peanut butter beautifully
- Heavy cream: Whips to create the airy lightness essential for a proper mousse
- Creamy peanut butter: Use commercial brands like Skippy or Jif for the smoothest results and most reliable texture
- Semisweet chocolate: Offers the perfect balance of sweetness and intensity for the ganache layer
- Chopped roasted peanuts: Add a satisfying textural contrast to the creamy layers
Step-by-Step Instructions
- Soften the Cream Cheese:
- Allow cream cheese to sit at room temperature for a full hour until completely softened. This crucial step ensures your mousse will be lump-free and blend perfectly with other ingredients. Cold cream cheese will create a grainy texture that's impossible to fix later.
- Prepare the Ganache:
- Chop chocolate into small pieces to ensure quick and even melting. Heat heavy cream until bubbling but not boiling—overheated cream can make chocolate seize. Let the hot cream work its magic by covering the chocolate completely and allowing it to sit undisturbed before stirring. The result should be glossy and completely smooth.
- Create the Mousse Base:
- Combine cream cheese with both sugars, vanilla, and salt, beating until completely incorporated and silky smooth. Take your time with this step—proper incorporation here means no sugar grittiness in the final dessert. The mixture should feel completely smooth when rubbed between your fingers.
- Whip to Perfection:
- Gradually add cold heavy cream while beating at a controlled speed. This methodical approach creates the perfect stable structure. Continue beating until stiff peaks form—the mixture should stand tall when the beater is lifted. This provides the airy structure that makes mousse special.
- Incorporate Peanut Butter:
- Add peanut butter and beat until the mixture transforms from initially broken-looking to luxuriously smooth and fluffy. The texture should be light yet substantial enough to hold its shape when spooned into glasses.
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My favorite moment with this dessert was watching my husband, who claims not to have a sweet tooth, scrape every last bit from his glass and then ask if there was more in the kitchen. The combination of chocolate and peanut butter seems to be universally irresistible!
Make-Ahead Magic
This mousse actually improves with time in the refrigerator. The flavors meld beautifully as it chills, with the best texture developing after 4-6 hours. For dinner parties, I always make this the night before, which not only improves the flavor but also eliminates last-minute preparation stress.
Perfect Pairings
The rich, creamy texture of this mousse pairs wonderfully with coffee, especially espresso which cuts through the richness. For an adult twist, consider serving alongside a glass of tawny port or bourbon. The dessert's sweet-salty balance complements the warmth of these spirits beautifully.
Converting to Party-Size
This recipe scales beautifully for larger gatherings. Simply double or triple ingredients as needed. For elegant presentation at parties, consider serving in shot glasses or small dessert cups for bite-sized portions that allow guests to enjoy without committing to a full serving after a large meal.
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Frequently Asked Questions
- → Can I use natural peanut butter for this mousse?
It's best to use a creamy, smooth peanut butter like Skippy or Jif. Natural peanut butter can separate and impact the texture of the mousse.
- → How long should the mousse be chilled?
The mousse should be refrigerated for at least 4 hours, or overnight, to set fully and allow the flavors to combine.
- → Can I make this dessert ahead of time?
Yes, you can prepare the mousse and store it in the refrigerator for up to one day before serving. Add the ganache and garnish just before serving if desired.
- → Can I substitute semisweet chocolate with another type?
Yes, you can use dark chocolate or milk chocolate, depending on your taste preference. Keep in mind this will affect the sweetness of the dessert.
- → How can I adjust the sweetness of the mousse?
You can reduce the amount of powdered or brown sugar slightly to make the mousse less sweet. Taste as you go and adjust accordingly.