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.
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.
PEANUT BUTTER CHOCOLATE MOUSSE RECIPE
If you thought chocolate mousse could not get any better, then try adding peanut butter for an amazingly delicious dessert.
Provided by Elaine Lemm
Categories Dessert
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Gather your ingredients.
- Start by melting the chocolate . Either place the chocolate chips or gratings into a heatproof bowl set over a pan of simmering water. Do not let the bottom of the bowl touch the water, and resist the temptation to stir the chocolate until it has melted. Once melted, you can stir with a wooden spoon, not metal. Or, melt the chocolate in a microwave for 30 seconds, stir (with a wooden spoon) repeating for 30 seconds at a time until smooth.
- Remove the bowl from the pan or the microwave. Stir in the peanut butter and set the bowl aside to cool for 5 minutes. Lightly beat the egg yolks with a fork, then stir into the chocolate to create a glossy, thick sauce. Add the 1/4 teaspoon of salt and stir again.
- Whisk the egg whites using a stand or electric mixer, or by hand with a whisk. Ensuring the whisks and bowls you are using are scrupulously clean, because if not, they will not whip up very well. The egg whites are ready when they are firm and glossy.
- Put the wooden spoons aside, use a metal tablespoon and stir in 1/3 of the egg whites to loosen up the chocolate. Then, again using the metal spoon, gently fold in the remaining egg whites.
- Gently spoon the mousse into either one large bowl, or divide into four jars, glasses, or bowls. Pop these into the refrigerator for a minimum of one hour. You can also make the mousse the day before needed. Cover tightly and chill until ready to serve.
- When ready to serve, loosely whip the cream to soft peaks and spoon onto the mousse. Decorate with more chocolate, salt flakes, or even fresh raspberries. The mousse does not store well and cannot be frozen, so enjoy fresh.
Nutrition Facts : Calories 643 kcal, Carbohydrate 36 g, Cholesterol 193 mg, Fiber 6 g, Protein 16 g, SaturatedFat 22 g, Sodium 418 mg, Sugar 24 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 g
NO-BAKE CHOCOLATE PEANUT BUTTER BALLS (BUCKEYES) RECIPE BY TASTY
No oven but need a dessert that satisfies your taste buds AND your stomach? Look no further than these no-bake Buckeyes. All you need are four easy-to-find ingredients and a decent sweet tooth - we know you've got it all. It's never not the time to throw together this quick and easy dessert that's perfect for entertaining or even just for yourself!
Provided by Tasty
Categories Desserts
Yield 6 balls
Number Of Ingredients 4
Steps:
- Mix butter, peanut butter, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
- Make 1 inch balls and freeze for about 20 minutes or until firm.
- Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Adding some vegetable shortening can make the chocolate thinner and easier work with.
- Remove balls from freezer and dip most of the way into the chocolate, coating all but a small circle on top. Using a toothpick for this works well but simply dipping it in and pulling it out with a fork also works. Place completed buckeyes on wax paper and allow to harden. Refrigerate if needed.
- Enjoy!
Nutrition Facts : Calories 742 calories, Carbohydrate 73 grams, Fat 49 grams, Fiber 4 grams, Protein 12 grams, Sugar 60 grams
CHOCOLATE PEANUT BUTTER MOUSSE TARTS
We love the flavors of chocolate and peanut butter and this tart gives us the best of both. This is fun for the whole family to make. If you make it in a tart pan, it's an upscale dessert. If you make it in a pizza pan, it's a great dessert for a pizza meal! -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 tarts.
Number Of Ingredients 18
Steps:
- In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate., In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts., For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.
Nutrition Facts :
EASY PEANUT BUTTER MOUSSE PIE WITH CHOCOLATE CRUST
This pie is so easy to make, if you love peanut butter, then you will love this pie! This recipe makes two pies, but they can be frozen, if you plan on freezing, then use only Cool Whip topping not whipped cream for the topping. You can sprinkle any kind of chopped peanut butter chocolate bar on top of the pie, in place of just grated chocolate. Plan ahead the pies need to chill for a minimum of 4 hours or freeze.
Provided by Kittencalrecipezazz
Categories Pie
Time 4h
Yield 2 (9-inch) pies
Number Of Ingredients 10
Steps:
- In a bowl using an electric mixer combine cream cheese, 1/2 cup plus 2 tablespoons peanut butter, 1/2 cup sweetened condensed milk; beat until smooth (about 3-4 minutes).
- Mix in confectioner's sugar.
- Using a large spatula, fold in 3-1/4 cups Cool Whip thawed topping.
- Divide evenly between the two prepared crusts.
- Top with whipped cream or more Cool Whip topping.
- Sprinkle grated chocolate and finely chopped peanuts over the top of the whipped cream.
- Chill for a minimum of 4 hours before serving.
CHOCOLATE PEANUT BUTTER MOUSSE 'BOX' CAKE RECIPE BY TASTY
Here's what you need: brownie mix, large eggs, vegetable oil, water, gelatin, water, smooth peanut butter, powdered sugar, whipped cream, gelatin, water, chocolate chips, heavy cream, whipped cream, peanut butter cups
Provided by Katie Aubin
Categories Desserts
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F (160°C).
- Make the brownie layer: in a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the batter is smooth and thick.
- Pour the batter into an 8-inch (20-cm) springform pan and smooth the top with a spatula or knife.
- Bake for 25 minutes. Remove from oven and use a spatula to press down the top. Let cool to room temperature.
- Make the peanut butter mousse: in a small bowl combine the gelatin and water, and set aside.
- In a large bowl, mix the peanut butter and powdered sugar until smooth and shiny.
- Microwave the gelatin mix for 10 seconds, then mix into the peanut butter until thick and lumpy. Gently fold in half the whipped cream. Once incorporated, fold in the remaining whipped cream.
- Pour into the springform pan over the brownie base and smooth the top with a spatula or knife. Freeze for 20 minutes.
- Make the chocolate mousse: in a small bowl, combine the gelatin and water, and set aside.
- In a large bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring between each, until melted.
- Microwave the gelatin for 10 seconds, then add to chocolate mixture. Gently fold in half of the whipped cream. Once incorporated, fold in the remaining whipped cream.
- Pour the batter into the springform pan over the peanut butter layer and smooth with a spatula or knife. Freeze overnight.
- Remove cake from the freezer and release the springform. Cut the chocolate peanut butter cups into sixths and evenly place around the rim of the cake, or decorate as desired!
- Let the cake thaw for 15 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 796 calories, Carbohydrate 68 grams, Fat 56 grams, Fiber 4 grams, Protein 14 grams, Sugar 49 grams
CHOCOLATE - PEANUT BUTTER MOUSSE CAKE
Homey and elegant at the same time. A taste combination guaranteed to please everyone. Not really a cake but a mousse set in a lovely pattern in a loaf pan and cut in slices. The 7 hours is not cooking time, but setting time as this dessert has to set in the freezer.
Provided by evelynathens
Categories Dessert
Time 7h45m
Yield 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 490.6, Fat 40, SaturatedFat 20.8, Cholesterol 126, Sodium 190.4, Carbohydrate 31, Fiber 3.1, Sugar 23.8, Protein 9.3
More about "chocolatepeanutbuttermousse recipes"
EASY CHOCOLATE PEANUT BUTTER MOUSSE RECIPE
From blondelish.com
Ratings 8Calories 536 per servingCategory Dessert
- Add in the melted chocolate, peanut butter and blend again until well combined. The consistency will be very runny first, but it will set and get denser once you let it chill in the fridge
CHOCOLATE PEANUT BUTTER MOUSSE - A COUPLE COOKS
From acouplecooks.com
5/5 (2)Category DessertCuisine AmericanTotal Time 35 mins
- In a food processor or blender, purée the tofu with the peanut butter, maple syrup and cocoa powder in a blender until smooth.
- For the garnish, crush 2 tablespoons peanuts and sprinkle on top of the pudding. Dust with a touch of cocoa powder, if desired.
10 BEST CHOCOLATE PEANUT BUTTER BOMB RECIPES | YUMMLY
From yummly.com
OVER 50 INSANELY DELICIOUS CHOCOLATE & PEANUT BUTTER …
From lovefromtheoven.com
CHOCOLATE PEANUT BUTTER MOUSSE DRUMETTES - RECIPES
From pamperedchef.ca
10 BEST PEANUT BUTTER MOUSSE RECIPES | YUMMLY
From yummly.com
CHOCOLATE-PEANUT BUTTER MOUSSE TART RECIPE | LEITE'S …
From leitesculinaria.com
PEANUT BUTTER CHOCOLATE MOUSSE PIE RECIPE - FOOD …
From foodfanatic.com
PEANUT BUTTER AND CHOCOLATE MOUSSE PIE | RECIPES
From hersheyland.com
Servings 1Total Time 4 hrsCategory Tags
- Melt 1-1/2 cups peanut butter chips. Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
- Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly. Combine granulated sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spoon into crust over peanut butter layer. Refrigerate several hours. Garnish with remaining chips. Cover; store leftover pie in refrigerator.
CHOCOLATE PEANUT BUTTER MOUSSE PARFAIT | JUST PLAIN COOKING
From justplaincooking.ca
CHOCOLATE PEANUT BUTTER MOUSSE PIE - LAURA LEA BALANCED
From llbalanced.com
CHOCOLATE PEANUT BUTTER MOUSSE PIE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
CHOCOLATE PEANUT BUTTER MOUSSE - MEATLESS MONDAY
From mondaycampaigns.org
CHOCOLATE-PEANUT BUTTER MOUSSE CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
MILK CHOCOLATE PEANUT BUTTER MOUSSE RECIPE | MYRECIPES
From myrecipes.com
BEST & EASY CHOCOLATE & PEANUT BUTTER MOUSSE - MOM SECRETS
From momsecrets.co
FROZEN CHOCOLATE PEANUT BUTTER MOUSSE CAKE - FOOD NETWORK
From foodnetwork.ca
PEANUT BUTTER CHOCOLATE MOUSSE CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
CHOCOLATE AND PEANUT BUTTER MOUSSE PARFAIT - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
PEANUT BUTTER PIE: FLUFFY MOUSSE FILLING & CHOCOLATE ... - BAKING A …
From bakingamoment.com
CHOCOLATE PEANUT BUTTER MOUSSE PIE - MINDEE'S COOKING OBSESSION
From mindeescookingobsession.com
CHOCOLATE PEANUT BUTTER MOUSSE CAKE - EAT DESSERT FIRST
From cookspacebrooklyn.com
CHOCOLATE-PEANUT BUTTER MOUSSE CAKE - WOMAN'S WORLD
From womansworld.com
CHOCOLATE PEANUT BUTTER CARAMEL MOUSSE PIE - HANDLE THE HEAT
From handletheheat.com
3 INGREDIENT PEANUT BUTTER MOUSSE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
TRY PEANUT BUTTER CHOCOLATE MOUSSE IF EASY DESSERT RECIPES DEFINE …
From hulk.churchrez.org
CHOCOLATE PEANUT BUTTER TART, A GIANT PEANUT BUTTER CUP
From blossomtostem.net
CHOCOLATE PEANUT BUTTER MOUSSE PUDDING RECIPE - MOUTHS OF MUMS
From mouthsofmums.com.au
CHOCOLATE & PEANUT BUTTER MOUSSE TARTS - HANDLE THE HEAT
From handletheheat.com
CHOCOLATE PEANUT BUTTER AVOCADO MOUSSE - SWOON FOOD
From swoonfood.com
PEANUT BUTTER CHOCOLATE MOUSSE PIE RECIPE - BEYOND FROSTING
From beyondfrosting.com
KETO CHOCOLATE PEANUT BUTTER MOUSSE - NOSHIN' & NUM NUMS
From noshinandnumnums.com
40 CHOCOLATE PEANUT BUTTER DESSERTS | ALLRECIPES
From allrecipes.com
PEANUT BUTTER CHOCOLATE MOUSSE PIE - I WASH YOU DRY
From iwashyoudry.com
CHOCOLATE PEANUT BUTTER MOUSSE PIE - BAKERITA
From bakerita.com
CHOCOLATE PEANUT BUTTER MOUSSE - GOODENESS GRACIOUS
From goodenessgracious.com
HEALTHY CHOCOLATE PEANUT BUTTER MOUSSE - FIT FOODIE FINDS
From fitfoodiefinds.com
CHOCOLATE & PEANUT BUTTER MOUSSE CUPCAKES
From thehungrytravelerblog.com
4 INGREDIENT PEANUT BUTTER MOUSSE - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love