RECIPE: I'm posting this here so I don't lose it again - REC: Peanut Butter Mousse

RECIPE:
L

lisainla

Well-known member
Peanut Butter Mousse

This came from a recipe on EPi from Bon Appetit for a Peanut Butter Mousse Cake.

1 18-ounce jar creamy peanut butter (2 cups)

2 8-ounce packages cream cheese, room temperature

2 cups powdered sugar

2 tablespoons vanilla extract

2 cups chilled whipping cream

Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended.

Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions.

I made this to serve with the peanut butter cake when the chocolate frosting I usually use to accompany it did not set up properly. I piped this mousse on top of the cake and poured the chocolate frosting over it as a sauce.

http://www.epicurious.com/recipes/recipe_views/views/103153

 
If you take the pb/cream cheese part and add a bit of honey - makes wonderful dip for fruit.

 
It is a sin to waste perfectly good chocolate! I ended up making

a Peanut Butter and Chocolate Pie a al Reeses with this mousse - I lined a springform pan with brownies (yes, I really lined it, as in taking some petite brownies from Costco and smooshing them in the bottom to form the crust - don't ask...)then a layer of chocolate ganache, a thick layer of the mousse, more ganache, the rest of the mousse, and topped with crushed Reeses Peanut Butter Cups. Freeze for at least one hour. Serve drizled with chocolate sauce.

Next time, I will use less of the mousse, and more ganache.

 
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