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Peanut Butter Mousse

Creamy, delicious Peanut Butter Mousse is the perfect after-dinner dessert or filling for your baked goods! It only takes four ingredients to whip up this gourmet treat!

Peanut butter mousse piped into a dessert glass with chocolate chips sprinkled on top and some laying around the glass.

Peanut butter mousse is a creamy, dreamy dessert that any peanut butter lover can sink into. 

Imagine all the peanut butter flavor you love, like in this peanut butter ganache, but in a light, airy texture that melts in your mouth. 

This peanut butter mousse is shockingly easy to put together. Just combine the ingredients then whip until it transforms into an airy, delicious mousse you can use to fill cakes or cupcakes, top a parfait or just enjoy all on its own! 

You can serve this Peanut Butter Mousse on its own with mini chocolate chips for a delicious dessert. Personally, I love sandwiching it between a Chocolate Crack Cookie and a Peanut Butter Cookie for the ultimate Chocolate Peanut Butter cookie sandwich. 

Ingredients for Peanut Butter Mousse 

Measured out ingredients used to make Peanut Butter Mousse.
  1. Heavy Cream: The perfect texture for mousse requires all the fat in heavy cream. I do not recommend any substitutions.
  2. Creamy Peanut Butter: A name-brand peanut butter will give you the best flavor and texture for this recipe
  3. Cream Cheese: For the best flavor use full fat cream cheese. LEt it come to room temperature before using to help prevent any lumps in your mousse. 
  4. Powdered Sugar: powdered sugar helps stabilize the mixture so it doesn’t melt
  5. Mini Chocolate Chips: For topping 

Tools for Making this Recipe

  1. Electric Mixer: You can use a hand mixer or stand mixer, but for the quickest results you really need something with power.

How to Make This Recipe

Step One: Beat the cream

Heavy whipping cream being creamed in a Kitchenaid mixer.

In the bowl of a stand mixer, use the whisk attachment to beat the heavy cream on high until stiff peaks form. Alternatively, you can use a large bowl and an electric hand mixer. Remove the whipped cream to a different bowl. 

Step Two: Add the Peanut Butter

Peanut butter and powdered sugar added to the whipped cream mixture in a mixing bowl.

Add the peanut butter, cream cheese, and powdered sugar into the bowl of a stand mixer and beat together using the paddle attachment (or electric hand mixer) until smooth.

Step Three: Combine

Heavy cream being combined with the other ingredients used to prepare peanut butter mousse.

Add about ½ cup of the whipped cream into the bowl with the peanut butter mixture and beat until combined. 

Add in the rest of the whipped cream and fold the cream into the peanut butter mixture gently by hand, until fully incorporated. 

Refrigerate the peanut butter mousse for 20 minutes until it reaches a piping consistency. Then add the mousse into a piping bag and pipe into serving dishes. 

Top with mini chocolate chips and enjoy! 

Expert Tips

Peanut butter mousse piped into a small glass jar with chocolate chips sprinkled on top and some scattered in front of the dessert with the piping bag laying to the side.
  • Start with room-temperature cream cheese. Cold cream cheese will be more difficult to mix, and may cause some lumps in your mousse.
  • Use creamy peanut butter. Mousse is meant to be creamy so for the best results, use creamy peanut butter.
  • Add the whipped cream slowly and gently. Don’t try to combine all the whipped cream and peanut butter together at the same time. Gently mix in your whipped cream to keep your mousse light and fluffy.

How to Serve Peanut Butter Mousse

Peanut butter mousse piped into a dessert glass with chocolate chips sprinkled on top and some laying around the glass.

This quick dessert can be served all by itself or dressed up in so many different ways.

  • Individual cups: This mousse pipes beautifully which makes it fun for individual servings. Pipe it into individual cups or bowls and top with chocolate chips, whipped cream or chocolate shavings.
  • Use as a filling: This mousse is perfect for sandwiching between layers of a cake or even using as a frosting on top. The cream in the mousse does need to be refrigerated, so keep that in mind before using it in baked goods. It would be delicious piped on top of this Chocolate Cupcake Recipe.
  • One large bowl: If you don’t want to splurge for individual cups, you can also spread this mousse into a large serving bowl for guests to serve themselves. Even serve it with dippers, like with this Brownie Batter Dip, for a fun dessert.
  • Peanut Butter Trifle: This mousse would be delicious in a trifle with cake bits and fresh fruit. For best results layer it just before serving.

How Do You Store Peanut Butter Mousse?

You can store peanut butter mousse in an airtight container in the refrigerator for up to a week. For best results, remove it from the fridge about 1 hour before you want to enjoy it so that it can come to room temperature. Then give it a quick mix before serving to reignite the fluffiness.  

This mousse can also be frozen for up to three months. Allow it to thaw in the refrigerator overnight.

Did you enjoy this recipe for Peanut Butter Mousse? If so, make sure to check out these recipes I picked out just for you! 

Peanut butter mousse piped into a decorative glass with chocolate chips sprinkled on top.

Peanut Butter Mousse

Creamy, delicious Peanut Butter Mousse is the perfect after-dinner dessert or filling for your baked goods! It only takes four ingredients to whip up this gourmet treat!
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Course: Dessert
Cuisine: American
Keyword: peanut butter mousse
Prep Time: 10 minutes
Resting Time: 20 minutes
Servings: 4 Cups
Calories: 903kcal

Equipment

  • Electric Mixer

Ingredients

  • 1 cup Heavy Cream
  • 1 cup Creamy Peanut Butter
  • 1 cup Cream Cheese, 4 oz, softened
  • 1 cup Powdered Sugar
  • Mini chocolate chips, for topping

Instructions

  • In the bowl of a stand mixer, use the whisk attachment to beat 1 cup heavy cream on high until stiff peaks form. Alternatively, you can use a large bowl and an electric hand mixer. Remove the whipped cream to a different bowl.
  • Add 1 cup peanut butter, 1 cup cream cheese, and 1 cup powdered sugar into the bowl of a stand mixer and beat together using the paddle attachment (or electric hand mixer) until smooth.
  • Add about ½ cup of the whipped cream into the bowl with the peanut butter mixture and beat until combined.
  • Add in the rest of the whipped cream and fold the cream into the peanut butter mixture gently by hand, until fully incorporated.
  • Refrigerate the peanut butter mousse for 20 minutes until it reaches a piping consistency. Then add the mousse into a piping bag and pipe into serving dishes.
  • Top with mini chocolate chips and enjoy!

Notes

Recipe Copyright The Domestic Spoon. For educational or personal use only.
  • Heavy Cream: The perfect texture for mousse requires all the fat in heavy cream. I do not recommend any substitutions.
  • Creamy Peanut Butter: A name-brand peanut butter will give you the best flavor and texture for this recipe
  • Cream Cheese: For the best flavor use full-fat cream cheese. Let it come to room temperature before using it to help prevent any lumps in your mousse.
  • Powdered Sugar: powdered sugar helps stabilize the mixture so it doesn’t melt
  • Mini Chocolate Chips: For topping
  • Start with room-temperature cream cheese. Cold cream cheese will be more difficult to mix and may cause some lumps in your mousse.
  • Use creamy peanut butter. Mousse is meant to be creamy so for the best results, use creamy peanut butter.
  • Add the whipped cream slowly and gently. Don’t try to combine all the whipped cream and peanut butter at the same time. Gently mix in your whipped cream to keep your mousse light and fluffy.

Nutrition

Serving: 1serving | Calories: 903kcal | Carbohydrates: 49g | Protein: 20g | Fat: 74g | Saturated Fat: 32g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 27g | Cholesterol: 125mg | Sodium: 472mg | Potassium: 496mg | Fiber: 3g | Sugar: 40g | Vitamin A: 1637IU | Vitamin C: 0.4mg | Calcium: 126mg | Iron: 1mg
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