PEANUT BUTTER MOUSSE
Steps:
- In a saucepan, warm the peanut butter and milk then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks. Bloom the gelatin in the water and add to the warm peanut butter. Strain into a bowl and fold in the whipped cream mixture. Pour into flexi dome molds and freeze overnight.
- Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Ladle the ganache over to coat. Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes.
- Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce.
- Heat the cream and pour over the chopped chocolate. Whisk to combine.
- In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.
PEANUT BUTTER AND CHOCOLATE MOUSSE PIE
This recipe is from an email from the www.hersheys.com website. The cook time listed is really for refrigeration time.
Provided by senseicheryl
Categories Pie
Time 8h10m
Yield 1 9-inch pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1-1/2 cups peanut butter chips. Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
- Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spoon into crust over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Cover; store leftover pie in refrigerator.
Nutrition Facts : Calories 700.9, Fat 44.5, SaturatedFat 20.9, Cholesterol 73, Sodium 343.4, Carbohydrate 62.5, Fiber 4.3, Sugar 40, Protein 13.9
CHOCOLATE PEANUT BUTTER MOUSSE
Chocolate Peanut Butter Mousse from Maria Regakis of Somerville, Massachusetts combines favorites chocolate and peanut butter perfectly. It's a delicious, rich dessert ideal for summer night entertaining and a nice alternative to ice cream.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. , Beat until soft peaks form. Spoon into dessert dishes; sprinkle with chocolate-covered peanuts.
Nutrition Facts : Calories 554 calories, Fat 46g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 4g fiber), Protein 14g protein.
CHOCOLATE PEANUT BUTTER MOUSSE
Make and share this Chocolate Peanut Butter Mousse recipe from Food.com.
Provided by bmcnichol
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a microwave-safe bowl, combine the candy bar, cream and peanut butter.
- Microwave at 50% power for 2-3 minutes or until smooth, stirring twice.
- Cover and refrigerate until chilled.
- Beat mixture until soft peaks form.
- Spoon into dessert dishes.
Nutrition Facts : Calories 517.2, Fat 43.4, SaturatedFat 16.9, Cholesterol 59.8, Sodium 231.3, Carbohydrate 23.7, Fiber 3.4, Sugar 16.3, Protein 13.4
CHOCOLATE PEANUT BUTTER MOUSSE TART
This sounds so good, I was ready to eat the recipe right out of my Ladies Home Journal! Looks like it takes a fair amount of effort, but I bet it pays off! Please tell me how this one tastes! Prep time does not include chilling and standing time.
Provided by ChipotleChick
Categories Dessert
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Make Crust: In a small bowl, sift together flour, baking soda, and salt, then whisk to mix evenly.
- In a food processor, pulse the sugars until very fine.
- With the motor running, add the butter, then the peanut butter, and process until smooth and creamy.
- Add the egg and vanilla until incorporated.
- Add the flour mixture until mixed together.
- Scrape the dough into a bowl.
- Cover and refrigerate at least 1 hour or overnight.
- Heat oven to 375.
- Press the dough evenly into a 9 inch tart pan.
- Bake until golden brown, 10-12 minutes.
- Cool.
- Make Peanut Butter Mousse: In a mixer bowl on medium speed beat cream cheese, peanut butter and sugar until uniform in color.
- On low speed, add vanilla.
- Beat in 1/4 cup of the whipped cream just until combined.
- With a rubber spatula, fold in remaining cream.
- Scrape the mousse into the tart shell and smooth the surface so that it is level.
- Refrigerate.
- Make ganache: Meanwhile, break up chocolates into the bowl of a food processor.
- Pulse until finely ground.
- In a small saucepan, bring cream to a boil.
- With the motor running, immediately pour hot cream through the feed tube onto the chocolate.
- Process until smooth.
- Add vanilla and pulse a few times to incorporate.
- Pour the ganache into a bowl and let cool to room temperature.
- Pour the ganache over peanut butter mousse in a circular motion.
- Spread to the edges.
- Refrigerate at least 2 hours to set before serving.
MILK CHOCOLATE PEANUT BUTTER MOUSSE
This is a dessert that is great for kids. I got this out of one of my "womens" magazines. Sounds really good.
Provided by kaliwags
Categories Dessert
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine milk chocolate, peanut butter, heavy cream in a large heatproof bowl. Place bowl over a large saucepan with one inch simmering water and stir occasionally until mixture is melted and smooth (about 5 minutes). Remove the bowl from the saucepan, place in the fridge and then chill for about 2 hours.
- Whip the mixture with a handheld mixer at medium-high speed until light and fluffy ( do not overbeat of mousse will be grainy ) spoon mixture into 4 bowls and garnish with chopped chocolate covered peanuts, and wallah you now have "Milk Chocolate Peanut Butter Mousse".
Nutrition Facts : Calories 592, Fat 46.9, SaturatedFat 23.2, Cholesterol 92.4, Sodium 64, Carbohydrate 36.2, Fiber 3, Sugar 28.1, Protein 10.1
DARK CHOCOLATE PEANUT BUTTER BROWNIES
First Place Winner in RSC#12! Super rich peanut butter dark chocolate brownies with a thick peanut butter topping accented with chocolate drizzle! Serving size will vary on tolerance for rich, sweet foods - the first time I made these, I cut into 20 bars and some of my guests thought that half the size would have been enough... I, on the other hand, had two!
Provided by Brooke the Cook in
Categories Dessert
Time 45m
Yield 24-36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 and spray 9x9 (recommended) or 8x8 baking dish with cooking spray.
- Melt butter in a medium sized saucepan over low heat. Add baking chips and peanut butter, stirring over low heat until melted.
- Remove from heat. Immediately stir in splenda, sugar and vanilla. Beat in egg and then the two egg whites.
- Add the flour and stir for about one minute, until batter becomes smooth and glossy.
- Stir in mini chocolate chips.
- Spread into prepared cake pan and bake for 20-25 minutes for a 9x9 dish or slightly more for an 8x8 dish - brownies are done when moist crumbs cling to a toothpick inserted in the middle. Don't overcook (toothpick will come out clean) or they will be dry.
- Cool on a wire rack.
- To make topping: using an electric mixer combine creamy peanut butter and powdered sugar until you have coarse crumbs. Scraping down sides when necessary.
- On medium-high speed, beat in evaporated milk (or milk) one tablespoon at a time until mixture is smooth and spreadable, although not runny. This is not a frosting, the consistency should be rather thick and sturdy.
- Spread over cooled brownies.
- Plate brownies, then drizzle sugar-free chocolate syrup over brownie before serving for an elegant brownie dessert or drizzle onto uncut brownies, cutting will create a different look each time! Measurement is a guesstimate - I just squeeze it right out of the bottle.
- Store leftovers in refrigerator.
Nutrition Facts : Calories 141.8, Fat 9.1, SaturatedFat 4.2, Cholesterol 12.9, Sodium 59.7, Carbohydrate 14.9, Fiber 1.6, Sugar 11.3, Protein 3.4
CHOCOLATE & PEANUT BUTTER MOUSSE CHEESECAKE
This no-bake cheesecake with distinctive layers of chocolate, peanut butter mousse and a silky ganache on top will take some time to assemble, but it's worth the effort to create a homemade dessert with grand-champion appeal-and definitely worth the wait. -JaNon Furrer, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Mix wafer crumbs and melted butter. Press onto bottom of a greased 9-in. springform pan., In another bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, butter and peanut butter until smooth; beat in confectioners' sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer., Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly to dissolve sugar. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.
Nutrition Facts : Calories 467 calories, Fat 36g fat (18g saturated fat), Cholesterol 62mg cholesterol, Sodium 186mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
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MILK CHOCOLATE PEANUT BUTTER MOUSSE RECIPE | MYRECIPES
From myrecipes.com
Calories 590 per serving
- Combine chopped milk chocolate, natural peanut butter and heavy cream in a large, heatproof bowl. Place the bowl over a large saucepan with 1 inch simmering water and stir occasionally, until the mixture is melted and smooth, about 5 minutes. Remove the bowl from the saucepan, transfer to the refrigerator and then chill until completely cold, about 2 hours.
- Whip the mixture with a handheld mixer at medium-high speed until light and fluffy (do not overbeat or mousse will be grainy). Spoon the mixture into 4 bowls and garnish with chopped chocolate-covered peanuts.
EASY CHOCOLATE PEANUT BUTTER MOUSSE RECIPE - …
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Ratings 8Calories 536 per servingCategory Dessert
- Add in the melted chocolate, peanut butter and blend again until well combined. The consistency will be very runny first, but it will set and get denser once you let it chill in the fridge
PEANUT BUTTER AND MILK-CHOCOLATE MOUSSE PARFAITS - FOOD …
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5/5 Total Time 3 hrs 20 minsServings 6
- In a bowl, dissolve the gelatin in the water and let stand for 5 minutes. In a saucepan, cook the cream over moderately high heat until it bubbles around the edge. In a medium bowl, whisk the egg yolks with the sugar. Gradually whisk the hot cream into the egg yolks. Pour the mixture into the saucepan and cook over moderately low heat, stirring constantly, until thickened, 3 minutes. Remove from the heat and whisk in the peanut butter, followed by the gelatin. Scrape the peanut butter mixture into the bottom of six 12-ounce jars or parfait glasses and refrigerate for 1 hour, until set.
- In a small saucepan, heat the half-and-half until it bubbles around the edge. In a medium bowl, whisk the egg yolks with the sugar. Gradually whisk the hot half-and-half into the egg yolks. Pour the mixture into the saucepan and cook over low heat, stirring, until thickened, about 2 minutes. Place both chocolates in a medium bowl. Pour the half-and-half mixture over the chocolate and let stand for 1 minute, then whisk until completely melted.
- In another medium bowl, beat the heavy cream until softly whipped. Stir one-fourth of the whipped cream into the chocolate mixture; gently fold in the remaining whipped cream. Pour the chocolate mousse over the peanut butter mousse and refrigerate for 1 hour, until set.
- In a medium saucepan, cook the sugar with 1/4 cup of the water over moderately high heat until the sugar is dissolved, washing down the side of the pan with a wet pastry brush. Continue cooking, without stirring, until a honey-colored caramel forms, 7 minutes. Remove from the heat and stir in the remaining 1/4 cup plus 2 tablespoons of water. Let cool for 1 hour.
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