PEANUT BUTTER MOUSSE
Steps:
- In a saucepan, warm the peanut butter and milk then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks. Bloom the gelatin in the water and add to the warm peanut butter. Strain into a bowl and fold in the whipped cream mixture. Pour into flexi dome molds and freeze overnight.
- Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Ladle the ganache over to coat. Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes.
- Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce.
- Heat the cream and pour over the chopped chocolate. Whisk to combine.
- In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.
MILK CHOCOLATE PEANUT BUTTER MOUSSE
This is a dessert that is great for kids. I got this out of one of my "womens" magazines. Sounds really good.
Provided by kaliwags
Categories Dessert
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine milk chocolate, peanut butter, heavy cream in a large heatproof bowl. Place bowl over a large saucepan with one inch simmering water and stir occasionally until mixture is melted and smooth (about 5 minutes). Remove the bowl from the saucepan, place in the fridge and then chill for about 2 hours.
- Whip the mixture with a handheld mixer at medium-high speed until light and fluffy ( do not overbeat of mousse will be grainy ) spoon mixture into 4 bowls and garnish with chopped chocolate covered peanuts, and wallah you now have "Milk Chocolate Peanut Butter Mousse".
Nutrition Facts : Calories 592, Fat 46.9, SaturatedFat 23.2, Cholesterol 92.4, Sodium 64, Carbohydrate 36.2, Fiber 3, Sugar 28.1, Protein 10.1
CHOCOLATE & PEANUT BUTTER MOUSSE CHEESECAKE
This no-bake cheesecake with distinctive layers of chocolate, peanut butter mousse and a silky ganache on top will take some time to assemble, but it's worth the effort to create a homemade dessert with grand-champion appeal-and definitely worth the wait. -JaNon Furrer, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Mix wafer crumbs and melted butter. Press onto bottom of a greased 9-in. springform pan., In another bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, butter and peanut butter until smooth; beat in confectioners' sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer., Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly to dissolve sugar. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.
Nutrition Facts : Calories 467 calories, Fat 36g fat (18g saturated fat), Cholesterol 62mg cholesterol, Sodium 186mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE PEANUT BUTTER MOUSSE
Chocolate Peanut Butter Mousse from Maria Regakis of Somerville, Massachusetts combines favorites chocolate and peanut butter perfectly. It's a delicious, rich dessert ideal for summer night entertaining and a nice alternative to ice cream.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. , Beat until soft peaks form. Spoon into dessert dishes; sprinkle with chocolate-covered peanuts.
Nutrition Facts : Calories 554 calories, Fat 46g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 4g fiber), Protein 14g protein.
CHOCOLATE PEANUT BUTTER MOUSSE
Make and share this Chocolate Peanut Butter Mousse recipe from Food.com.
Provided by bmcnichol
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a microwave-safe bowl, combine the candy bar, cream and peanut butter.
- Microwave at 50% power for 2-3 minutes or until smooth, stirring twice.
- Cover and refrigerate until chilled.
- Beat mixture until soft peaks form.
- Spoon into dessert dishes.
Nutrition Facts : Calories 517.2, Fat 43.4, SaturatedFat 16.9, Cholesterol 59.8, Sodium 231.3, Carbohydrate 23.7, Fiber 3.4, Sugar 16.3, Protein 13.4
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- Combine chopped milk chocolate, natural peanut butter and heavy cream in a large, heatproof bowl. Place the bowl over a large saucepan with 1 inch simmering water and stir occasionally, until the mixture is melted and smooth, about 5 minutes. Remove the bowl from the saucepan, transfer to the refrigerator and then chill until completely cold, about 2 hours.
- Whip the mixture with a handheld mixer at medium-high speed until light and fluffy (do not overbeat or mousse will be grainy). Spoon the mixture into 4 bowls and garnish with chopped chocolate-covered peanuts.
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From foodandwine.com
5/5 Total Time 3 hrs 20 minsServings 6Published 2013-12-07
- In a bowl, dissolve the gelatin in the water and let stand for 5 minutes. In a saucepan, cook the cream over moderately high heat until it bubbles around the edge. In a medium bowl, whisk the egg yolks with the sugar. Gradually whisk the hot cream into the egg yolks. Pour the mixture into the saucepan and cook over moderately low heat, stirring constantly, until thickened, 3 minutes. Remove from the heat and whisk in the peanut butter, followed by the gelatin. Scrape the peanut butter mixture into the bottom of six 12-ounce jars or parfait glasses and refrigerate for 1 hour, until set.
- In a small saucepan, heat the half-and-half until it bubbles around the edge. In a medium bowl, whisk the egg yolks with the sugar. Gradually whisk the hot half-and-half into the egg yolks. Pour the mixture into the saucepan and cook over low heat, stirring, until thickened, about 2 minutes. Place both chocolates in a medium bowl. Pour the half-and-half mixture over the chocolate and let stand for 1 minute, then whisk until completely melted.
- In another medium bowl, beat the heavy cream until softly whipped. Stir one-fourth of the whipped cream into the chocolate mixture; gently fold in the remaining whipped cream. Pour the chocolate mousse over the peanut butter mousse and refrigerate for 1 hour, until set.
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#time-to-make #course #main-ingredient #preparation #5-ingredients-or-less #desserts #easy #beginner-cook #puddings-and-mousses #chocolate #dietary #low-sodium #inexpensive #low-in-something #3-steps-or-less #4-hours-or-less
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