peanut butter cup mousse-annette's

★★★★★ 1 Review
greeneyez avatar
By Annette W.
from Lincoln, NE

Someone in the "Looking for..." group asked about this recipe so I found mine and posted it there. Thought I'd go ahead and get it posted here as well. I came across my Peanut Butter Cake with Peanut Butter Cream Cheese Frosting recipe too that I'm going to get added here just for Thea. Someone also asked about that. Seems I get a lot of my recipes dug out and found that way. That's why I love that group. It makes me search for things I haven't made in along time. This mousse is great plain but also goes well piped inside cupcakes, between layers of cake or cookie cups. Don't forget the milk!

★★★★★ 1 Review
prep time 10 Min
method Blend

Ingredients For peanut butter cup mousse-annette's

  • 5 lg
    eggs, separated
  • 1 c
    creamy peanut butter
  • 1 c
    heavy whipping cream
  • 1/2 c
    sugar, divided
  • mini chocolate chips or chocolate shavings

How To Make peanut butter cup mousse-annette's

  • 1
    In a large bowl, beat the egg yolks and 1/4 cup of the sugar at medium speed with an electric mixer until it's thick and pale, about 4 minutes.
  • 2
    Next beat in the peanut butter.
  • 3
    In a medium bowl beat the egg whites at a high speed with an electric mixer until they are foamy.
  • 4
    Gradually add the remaining sugar 1 tablespoon at a time, beating it until stiff peaks form.
  • 5
    Gently fold into the peanut butter mixture. In a separate medium bowl that has been chilled, beat heavy whipping cream at medium-high speed with an electric mixer until stiff peaks form. Gently fold into peanut butter mixture.
  • 6
    Sprinkle with mini chocolate chips or chocolate shavings if desired. Cover, refrigerate for two hours.
  • 7
    Enjoy this plain or used piped inside cupcakes, in between layers of cake, inside cookie cups, or anywhere you can imagine using it.