Creamy Peanut Butter Mousse
This rich, Creamy Peanut Butter Mousse dessert recipe takes ten minutes to make and will not fail to impress for an every day treat, holidays, or birthdays!
I’ve raved about the summer we have had here in upstate New York so many times on my blog these last few months that you’re probably sick of hearing about it. Well, guess what? I’m not done yet. We had another heat wave a couple of weeks back and it just so happened to fall on the week of Mr. Wishes’ birthday.
I found the most perfectly perfect dessert to make for him with this creamy peanut butter mousse: something loaded with peanut butter, a slight amount of chocolate to compliment that peanut butter, and no-bake (that part was for me). Hey, you gotta keep that kitchen cool sometimes, ya know? You can also make my peanut butter corn flake clusters if you’re going for that. Especially considering the fact that he was working on changing our front door knob and had the door wide open most of the afternoon on his birthday. Hello to a zillion new flies as housemates and hours of cooling the outdoors. I totally just sounded like my parents back in the day – “I’m not paying to cool/heat the outdoors!”
I’m so glad you’re here! Follow along on Pinterest for more inspiration!
Anyway, last year I made Mr. Wishes this Reese’s Peanut Butter Layer Cake and I had to deliver again this year…
This Creamy Peanut Butter Mousse recipe comes from The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking, which was just released and written by my dear friend Mary of the blog Barefeet in the Kitchen. Mary and I had “met” online years ago when I first started blogging. I had the pleasure of meeting her in person when I went to BlogHer Food Miami back in 2014. Her smiling face was the first familiar face I saw when I was registering at the conference. She’s a great person and an amazing cook! Every single recipe I have made of hers always blows my taste buds away. She’s one of those bloggers I can trust that her recipes will never fail me (and I have made several of them).
I loved Mary’s note in her book under the Creamy Peanut Butter Mousse recipe that suggested sprinkling nuts on top so that everyone eating it knows the dessert contains nuts in case there are allergies. I took her suggestion and loved the bit of crunch that it gave the mousse with each and every bite!
Needless to say, this mousse is addictive and completely delicious. It will serve you well at any potluck, holiday, birthday, or just when you’re having company over for dessert. Here are some other yummy peanut butter recipes for your enjoyment. Definitely make this for the peanut butter lover in your life and check out Mary’s cookbook soon for other great recipes – you won’t regret it! You should also try these Double Peanut Butter Cookies from my friend Michelle!
- 1 cup heavy cream
- 8 oz cream cheese
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp milk
- Shaved chocolate curls, for topping
- Crushed peanuts, for topping (optional)
- Pour the cream into a mixing bowl and beat with an electric mixer until peaks form, about 2-3 minutes.
- Scoop the whipped cream into a small bowl and place in refrigerator.
- Combine the cream cheese, peanut butter and vanilla in a mixing bowl and beat until smooth, about 2 minutes.
- Add powdered sugar and beat again for another minute.
- Add the milk and beat until smooth, about 20-30 seconds.
- Use a spatula to gently fold and stir in the whipped cream until combined. Transfer to an 8-inch square pan (can also serve in individual serving dishes or trifles).
- Top with shaved chocolate and chopped peanuts, if desired.
- Serve immediately or chill until firm. I cut it into squares after chilling it and served on dessert plates. Enjoy!
I might have to make this for my husband soon. He adores anything peanut butter, so this mousse looks right up his alley!
I am a peanut butter ADDICT. So this looks perfect!!!!
YUM-O!! I’ll take the entire pan please. Mary always has great recipes and I love her new cookbook! Such easy recipes that taste great!
I LOVE this book! And this recipe is so interesting. I’ve never seen a mousse that you can slice like that! I have to try it.
Lol – We just had our house painted and when they did the door, guess what – yup, we had new houseguests in the form of flies and other flying insects for about a week – I went to home depot and bought all those hanging fly traps – yeah – our house was a bit cray cray for bit!
But back to this – it is such a gorgeous mousse, Ashley! You sure are right – this is sure to be a hit at any potluck/get together!
I am all about this!
I’m not much of a baker. I don’t have the patience. I love that this comes together so easily and so quickly. I think even I could handle this!
I am so happy that you’re enjoying the cookbook! Your photos of the mousse are absolutely gorgeous. I love that blogging brought us together. You’re a blessing in my life, Ashley!
Meeting people like you makes it all worth it!!!
it’s a great idea for my son’s dessert. he love everything about peanut butter. my son must be smiling all day, i’m so excited. thanks for sharing, Ashley.
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The texture of this pb mousse is going to haunt my DREAMSSS
Can I put a choc mouse on top of this layer? Will it hold? And do you have a choc mousse recipe, lol? The pb one was AMAZING!!!
You can put another mousse on top of this. I would put the heaviest one on bottom. This is likely to be heavier than chocolate since it had PB and cream cheese.
I made this with my 4yr old daughter who I’m currently teaching how to bake ☺ She is the pickiest eater alive, so I’m trying to get her more interested in food in general. She even liked this mousse! She did say it was really sweet, but most things she’ll just spit out and start crying. So – progress, not perfection. It was so much fun whipping our own cream and mixing all the ingredients together to make something delicious for all of us to share ???? My 1yr was screaming for more!! And so was my husband ????
I reduced the sugar a bit. I doubled the recipe and use 1/4 cup less total. It really made it perfect, depending on the sweetness level you like.
I used this recipe to make chocolate glazed peanut butter bombers, and they came out magnificent! Highly recommend!
WOW! so simple, yet SO tasty! This is fantastic, yum. Thanks for the recipe.
I used this for a filling for what I call oreo mess cake and it is delicious
I used this for a layer in what I call the oreo mess cake. It was delicious
I made this and OMG!!! It was SO good!!! Seriously good!! I had previously made a gluten-free press-in piecrust, baked and cooled it. Then, I made this Peanut Butter Mousse, but doubled the recipe and spooned it into the crust. I also used 1/2 Almond Butter and 1/2 Peanut Butter. It was SO delicious! I topped it with min-chocolate chips. Mmmmmmmmmmmmmmmmm
Thank you for such a wonderful recipe! 🙂
Yummy!! It’s a lighter version of a peanut butter pie I make, put a few crumbled Oreos on the bottom of my pan and reduced the sugar a bit to compensate! Thanks for an amazing treat!
This is a great recipe! I have made it a few times, and am making it right now. I am making a double batch, so we can eat on it through the weekend. It’s perfect. My daughter and I love it.
I made this mousse last week and OMG is it good. Just the smell while making it reminded me of the nutty buddies at the store but this is so much lighter and fluffier. Instead of putting it in a pan, I made some chocolate cupcakes, hollowed out the middle and filled them with this. Then I piped the mousse on top of the cupcakes and sprinkled chocolate shavings on top. I ran into an issue with the piping because it kept melting, but if you pipe 3, then put it in the fridge to cool, it works just fine. They tasted just like a funny bone without the chocolate on the outside. They just disappeared because everyone loved them so much. I’m even making more right now for Easter. I would say that if you want it a little sweeter, add 1/4 cup more powdered sugar. But make sure to taste it after adding the powdered sugar but before adding the extra. If anyone has any suggestions as to stop the melting issue, that’d be great. I want it to be as smooth, creamy, and airy as this recipe though.