Peanut Butter Chocolate Mousse Recipes

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.

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.

Steps:

• Add COOL WHIP to peanut butter in medium bowl; whisk just until blended. Stir in 2 Tbsp. chocolate chips.
• Spoon into resealable plastic bag; cut small piece off one bottom corner of bag. Use to pipe COOL WHIP mixture into shells.
• Sprinkle with remaining chocolate chips.

Steps:

• For peanut butter mousse: Line 6-cup loaf pan with foil.
• Mix together 1 cup sugar, peanut butter and cream cheese in a large bowl until smooth.
• Mix in cream.
• Beat egg whites in medium bowl until soft peaks form.
• Gradually add remaining 2/3 cup sugar and beat until stiff and shiny.
• Fold whites into peanut butter mixture in 2 additions.
• Tilt prepared pan lengthwise at 45 degree angle (do this by placing one long edge of loaf pan on top of a couple of custard cups).
• Spoon in peanut butter mousse and smooth top (the mousse will form a triangle down the length of the pan – with half the pan empty).
• Set pan in freezer, propping to hold angle.
• Freeze until mousse is firm, about 1 hour.
• For chocolate mousse: Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves.
• Transfer to medium bowl and refrigerate until well chilled.
• Meanwhile, melt chocolate in top of double boiler over simmering water, stirring until smooth.
• Cool 5 minutes.
• Dissolve espresso powder in hot water in small bowl.
• Whisk in yolks.
• Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.
• Let stand until batter is cooled to room temperature, but not set.
• Beat chilled cream to soft peaks.
• Fold cream into chocolate mixture in 2 additions.
• Set pan with frozen peanut butter mousse flat onto work surface.
• Spoon chocolate mousse over peanut butter mousse (this will fill the empty half-triangle).
• Smooth top.
• Cover pan.
• Freeze until chocolate is firm, about 6 hours or overnight.
• For glaze: Heat cream and butter in medium saucepan over low heat until cream simmers and butter is melted.
• Turn off heat.
• Add chocolate and whisk until mixture is smooth.
• Let cool until thickened but still of pouring consistency, about 1 ½ hours.
• Invert loaf onto cake rack.
• Remove pan; remove and discard foil.
• Pour glaze over mousse and smooth all surfaces.
• Transfer mousse to a serving platter.
• Freeze until glaze sets, about 1 hour (can be prepared 1 day ahead. Wrap loosely when chocolate is frozen solid).
• Cut mousse into ½ inch thick slices.
• Garnish with berries and mint.

Steps:

• DIRECTIONS You can melt the chocolate chips in the microwave on 30% power, but check it every minute or so.
• With mixer, beat softened cream cheese and peanut butter together until smooth.
• Add melted and cooled chocolate.
• Scrape down bowl.
• Stream in milk, and mix until incorporated and smooth.
• On low, add sifted 10X sugar a little at a time until all incorporated.
• Whip heavy cream in a separate bowl to medium peaks, then fold into peanut butter mixture.
• Scrape into chocolate cooky crust, either pre-made or homemade, and freeze for a couple of hours.
• When you're ready to serve, whip 1 cup of whipping cream with 1/4 cup of 10X sugar to stiff peaks.
• Pile onto top of pie, and decorate with Reese's peanut butter cups or chocolate shavings.
• Serve either chilled or frozen.
• This recipe can easily be doubled or tripled, so make a few to keep in the freezer to have on hand.

Steps:

• Beat peanut butter, cream cheese, powdered sugar, and milk until very smooth.
• Spread mixture evenly in pie crust.
• In a small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften.
• Add boiling water; stir until gelatin is completely dissolved.
• Cool slightly.
• Mix sugar with cocoa; then add whipping cream and vanilla.
• Beat at medium speed until stiff.
• Pour in gelatin mixture, beating until well blended.
• Spread evenly over peanut butter layer.
• Refrigerate for several hours.
• Garnish with peanut butter chips.
• Store, covered, in Refrigerator.

Steps:

• Place all the ingredients into a food processor, slowly drizzling in the soy milk. Blend until smooth.
• Spoon into 5 serving dishes, and refrigerate. Chill for 1 to 2 hours before serving.

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.