Peanut Butter Cup Mousse-Annette's
By
Annette W.
@greeneyez
1
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!
Ingredients
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5 largeeggs, separated
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1 ccreamy peanut butter
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1 cheavy whipping cream
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1/2 csugar, divided
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·mini chocolate chips or chocolate shavings
How to Make Peanut Butter Cup Mousse-Annette's
- 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.
- Next beat in the peanut butter.
- In a medium bowl beat the egg whites at a high speed with an electric mixer until they are foamy.
- Gradually add the remaining sugar 1 tablespoon at a time, beating it until stiff peaks form.
- 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.
- Sprinkle with mini chocolate chips or chocolate shavings if desired. Cover, refrigerate for two hours.
- Enjoy this plain or used piped inside cupcakes, in between layers of cake, inside cookie cups, or anywhere you can imagine using it.
