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 AND PEANUT BUTTER HOT COCOA
Wherever they meet up, chocolate and nuts get along famously. Anyone who loves chocolate and peanut butter in candy form will find this hot drink irresistible. This recipe can also be made into Hot-Cocoa Ice Pops. Also try: White Chocolate Hot Cocoa with Coconut Milk and Rum and Dark Chocolate Hot Cocoa.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 10m
Yield Makes 3 1/2 cups
Number Of Ingredients 4
Steps:
- Warm milk and cream in a medium saucepan over a medium-low heat. Add chocolate, and whisk until melted and combined. Continue to warm mixture until thick, about 5 minutes. Whisk in peanut butter until smooth.
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 TART
This sounds so good, I was ready to eat the recipe right out of my Ladies Home Journal! Looks like it takes a fair amount of effort, but I bet it pays off! Please tell me how this one tastes! Prep time does not include chilling and standing time.
Provided by ChipotleChick
Categories Dessert
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Make Crust: In a small bowl, sift together flour, baking soda, and salt, then whisk to mix evenly.
- In a food processor, pulse the sugars until very fine.
- With the motor running, add the butter, then the peanut butter, and process until smooth and creamy.
- Add the egg and vanilla until incorporated.
- Add the flour mixture until mixed together.
- Scrape the dough into a bowl.
- Cover and refrigerate at least 1 hour or overnight.
- Heat oven to 375.
- Press the dough evenly into a 9 inch tart pan.
- Bake until golden brown, 10-12 minutes.
- Cool.
- Make Peanut Butter Mousse: In a mixer bowl on medium speed beat cream cheese, peanut butter and sugar until uniform in color.
- On low speed, add vanilla.
- Beat in 1/4 cup of the whipped cream just until combined.
- With a rubber spatula, fold in remaining cream.
- Scrape the mousse into the tart shell and smooth the surface so that it is level.
- Refrigerate.
- Make ganache: Meanwhile, break up chocolates into the bowl of a food processor.
- Pulse until finely ground.
- In a small saucepan, bring cream to a boil.
- With the motor running, immediately pour hot cream through the feed tube onto the chocolate.
- Process until smooth.
- Add vanilla and pulse a few times to incorporate.
- Pour the ganache into a bowl and let cool to room temperature.
- Pour the ganache over peanut butter mousse in a circular motion.
- Spread to the edges.
- Refrigerate at least 2 hours to set before serving.
CARAMEL-PEANUT BUTTER MOUSSE TART
Categories Cake Milk/Cream Food Processor Dessert Bake Kid-Friendly Cream Cheese Peanut Chill Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 22
Steps:
- For crust:
- Mix flour and sugar in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add yolk, cream and vanilla; blend using on/off turns until dough begins to clump together. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes.
- Preheat oven to 350°F. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim edges. Freeze crust 15 minutes. Line with foil. Fill with dried beans or pie weights. Bake until sides are set, about 10 minutes. Remove foil and beans; bake crust until golden, piercing with toothpick if crust bubbles, about 20 minutes more. Cool completely on rack.
- For filling:
- Combine 1/3 cup sugar, 3 tablespoons cream and butter in heavy small saucepan. Stir over medium heat until sugar dissolves and butter melts. Pour into medium bowl and cool to room temperature. Add cream cheese, peanut butter and vanilla to brown sugar mixture. Using electric mixer, beat until smooth. Whisk remaining 1/4 cup cream with remaining 2 tablespoons brown sugar in small bowl to stiff peaks; fold into peanut butter mixture. Spoon filling into tart shell; smooth top. Refrigerate until firm, about 1 hour.
- For topping:
- Stir first 4 ingredients and 2 tablespoons cream in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium; stir slowly until clip-on candy thermometer registers 222°F, about 8 minutes. Remove from heat. Add 2 tablespoons cream and nuts. Let stand just until cool, about 20 minutes. Spoon over filling. Chill until set, at least 2 hours or overnight.
- Remove pan sides from tart. Transfer tart to platter. Sprinkle white chocolate around edges, if desired.
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.
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