Peanut Butter Cup Mousse-Annette's

Annette W.


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 vote

10 Min


  • 5 large
    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.

Printable Recipe Card

About Peanut Butter Cup Mousse-Annette's

Main Ingredient: Dairy
Regional Style: American

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