Ever get that late-night craving? You know the one. You’re standing in front of the pantry, door wide open, staring at a jar of peanut butter. A spoon is all you need.
What if you could take that simple, perfect flavor and turn it into a dessert that feels fancy but is secretly easy?
This peanut butter mousse is that dessert. It’s light, airy, and packed with peanut butter goodness. Plus, a sprinkle of crunchy peanuts on top makes every bite amazing. You don’t need to be a pro baker to nail this one.
What You’ll Need
Here are the simple things you need to grab. Nothing too crazy, I promise. Most of it might already be in your kitchen.
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy Whipping Cream | 1 ½ cups | Very cold, straight from the fridge |
| Cream Cheese | 4 ounces | Softened to room temperature |
| Creamy Peanut Butter | ¾ cup | The regular kind works best |
| Powdered Sugar | ½ cup | Sifted, if you can |
| Vanilla Extract | 1 teaspoon | The real stuff is always better |
| Salt | ¼ teaspoon | Don’t skip this! |
| Roasted Peanuts | ¼ cup, chopped | For that essential crunch |
Tools for the Job
You won’t need any special kitchen gadgets. Just the basics will do.
- Electric mixer (hand or stand)
- Large mixing bowl
- A second bowl for whipping cream
- Rubber spatula
- Measuring cups and spoons
- Serving glasses or a small bowl
How to Make Peanut Butter Mousse
Follow these steps, and you’ll have a perfect mousse. Take your time with the folding part; it’s the secret to a light texture.
Step 1: Pour the cold heavy cream into a large bowl. Use your electric mixer to beat it until stiff peaks form. This means when you lift the beaters, the cream stands up and holds its shape. Set it aside.
Step 2: In a separate bowl, add the softened cream cheese and powdered sugar. Beat them together with the mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl to make sure everything is mixed.
Step 3: Add the creamy peanut butter, vanilla extract, and salt to the cream cheese mixture. Mix again until it’s all combined and looks smooth. This is your peanut butter base.
Step 4: Now for the important part. Take about a third of your whipped cream and gently fold it into the peanut butter base with a spatula. This lightens up the base.
Step 5: Add the rest of the whipped cream. Fold it in carefully. Use big, sweeping motions from the bottom up to the top. Stop as soon as you don’t see any more white streaks. Don’t stir, or you’ll lose all the air.
Step 6: Spoon the mousse into your serving dishes. You can use glasses, small bowls, or even a pie dish.
Step 7: Cover the dishes with plastic wrap and let them chill in the fridge for at least 4 hours. This step is a must. It lets the mousse set and the flavors come together.
Step 8: Right before you serve, sprinkle the chopped roasted peanuts on top.
Pro Tips From the Kitchen
I’ve made this recipe more times than I can count. Here are a few things I’ve learned that make a real difference.
- Cold Cream is Key: Your heavy cream must be very cold. Cold cream whips up faster and creates more volume, making your mousse light and airy. If it’s warm, it just won’t work right.
- Room Temp Cream Cheese: On the flip side, your cream cheese needs to be soft. If it’s cold, you’ll get lumps in your mousse, and nobody wants that. Just leave it on the counter for an hour before you start.
- The Art of Folding: Don’t treat your whipped cream like you’re stirring paint. Folding is a gentle process. The goal is to combine the whipped cream with the base without knocking out all the air you just whipped into it.
- Don’t Use Natural Peanut Butter: I love natural peanut butter, but not for this recipe. The oil tends to separate, which can make your mousse greasy or split. A standard creamy peanut butter like Jif or Skippy gives the best results.
Swaps and Fun Ideas
Want to mix things up? This recipe is pretty flexible. Here are some ideas to try.
| For a Different… | Try This Instead… | What to Expect |
|---|---|---|
| Flavor | Almond or Cashew Butter | A nutty, but different taste |
| Topping | Chocolate Shavings | A classic peanut butter cup vibe |
| Texture | Mini Chocolate Chips | Adds a nice little crunch |
| Sweetener | Maple Syrup (2-3 tablespoons) | A slightly different, warmer sweetness |
You can also add a swirl of raspberry jam on top for a PB&J feel. Or, for a richer dessert, serve it over a crushed Oreo cookie base.
Diet-Friendly Swaps
Making this for someone with dietary needs? No problem.
- Keto/Low-Carb: Swap the powdered sugar for a powdered keto-friendly sweetener like erythritol. Make sure your peanut butter has no added sugar.
- Dairy-Free/Vegan: This is trickier, but doable. Use a vegan cream cheese alternative and full-fat canned coconut cream (the thick part only, well-chilled) instead of heavy cream.
Make-Ahead and Storage
This is a great dessert to make ahead of time. It actually tastes better after a few hours in the fridge.
You can make the mousse up to 2 days in advance. Just keep it covered in the fridge. Wait to add the crunchy peanut topping until you’re ready to serve, so they stay crunchy.
Leftovers
If you have any leftovers, they’ll keep in the fridge for about 3 to 4 days. The texture might get a little denser over time, but it will still be delicious. I don’t recommend freezing it, as it can get icy and weird when it thaws.
Frequently Asked Questions
Q1. My mousse is runny. What went wrong?
Ans: This usually happens for one of two reasons. Either your heavy cream wasn’t whipped to stiff peaks, or you stirred too much when you were folding the ingredients together, which knocked all the air out.
Q2. Can I use crunchy peanut butter in the mousse?
Ans: You can, but it changes the texture. The mousse itself won’t be as smooth and silky. I prefer adding the crunch on top with chopped peanuts, but you can definitely give it a try.
Q3. Why does my mousse taste a little grainy?
Ans: That’s likely the powdered sugar. Make sure it’s fully dissolved in the cream cheese mixture before you add the whipped cream. Sifting the powdered sugar first can help prevent this.
Q4. Can I make this without an electric mixer?
Ans: Yes, but get ready for an arm workout! You can whip the heavy cream by hand with a whisk. It will take a while, but it’s possible. The rest of the steps are easy to do by hand.
Wrapping Up
That’s all there is to it. A simple, creamy dessert that feels a lot fancier than it is. It’s perfect for a quiet night in or for impressing guests without spending hours in the kitchen.
Give it a try! I’d love to hear how it turns out for you. Drop a comment below and let me know if you made any fun changes or have any questions. Now go enjoy your mousse.
