Peanut Butter Mousse

This peanut butter mousse is silky, light, and airy, with a bold peanut butter flavor. It sets softly and cleanly, feeling rich and indulgent without being heavy.

Course Dessert

Cuisine American

Keyword creamy, filling, indulgent, no-bake, peanut butter

Prep Time 35

Chilling Time 3

Total Time 3 35

Servings

Calories 428kcal

Equipment

small bowl
electric mixer
large mixing bowl heat safe
saucepan
2 medium bowls

Ingredients

2 ½ sheets gold leaf gelatin
600 ml heavy cream
5 large egg yolks
112 g granulated sugar
½ vanilla bean or 5ml (1 tsp) vanilla extract
392 g creamy peanut butter (not natural)

US Customary - Metric

Instructions

Place the gelatin sheets in a small bowl of cold water to bloom. Set aside.
2 ½ sheets gold leaf gelatin
In a medium bowl, whip the cream to soft peaks and set it in the refrigerator while you prepare the other ingredients.
600 ml heavy cream
Combine the yolks and sugar in a large heat safe mixer bowl. Add the vanilla bean or extract and whisk to combine.
5 large egg yolks, 112 g granulated sugar, 1/2 vanilla bean
Set the bowl with the yolks over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk continuously until the mixture is warm to the touch and the sugar has fully dissolved.
Gently squeeze excess water from the bloomed gelatin. Add the gelatin to the warm yolk mixture and whisk until it has melted and fully incorporated.
Move the bowl to the mixer (or use a hand mixer) fitted with a whisk attachment and whip until the yolks are completely cooled and have lightened in color and texture.
Put the peanut butter in a medium bowl. Remove the whipped cream from the refrigerator and add about 1/3 of it to the peanut butter. Fold the whipped cream and peanut butter together until fully combined with no white streaks. The peanut butter may appear to seize but keep working gently until it comes together.
392 g creamy peanut butter
Fold the peanut butter and cream mixture into the yolk mixture until fully incorporated.
Gently fold the remainder of the whipped cream into the peanut butter, cream and egg yolk mixture. Try to retain as much air as possible, but make sure there are no white streaks remaining.
The mousse can be served on its own or it can be used to fill cakes, pies or other pastries. Chill for at least several hours, but preferably overnight before serving.

Nutrition