Peanut Butter Mousse Recipe

You’ll have a coronary when you read the ingredients list for this, but the reality is it’s a very light mousse and in small quantities will only modestly shorten your life. My latest favorite cookbook author Roland Mesnier (a Frenchman who worked for years as the White House pastry chef) calls this peanut butter “cream”, but mousse is really what it is. You’ll need:

3.5 ounces (7 tablespoons) unsalted butter, softened
7.5 ounces (3/4 cup) smooth peanut butter
12 ounces (1 1/2 cups) chilled whipping cream

I know, I know, just go with me on this. Beat the butter in the bowl of a mixer fitted with a paddle until it’s light and fluffy. Add the peanut butter and beat 3-4 minutes until the mixture is completely uniform. Transfer to a large bowl and wash the mixer bowl well. Return the bowl to the mixer and pour the cream in. Affix the whip and whip the cream to stiff peaks. Gently fold the whipped cream into the peanut butter mixture.

This works great piped into small cups, but can also be used to fill and frost layer cakes.

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12 Responses to Peanut Butter Mousse Recipe

  1. Megan says:

    Just wondering how much mousse this recipe makes? In cups preferably. Thanks!

    • joepastry says:

      Ooh that’s a really good question. I don’t know for sure, honestly. My guess is about three cups!

      - Joe

  2. RVW says:

    Joe,

    I was surprised to see that there is no sugar in this recipe. If some were added, what would be your recommendation for the amount?

    Russ

    • joepastry says:

      Hey RVW! The reason is twofold. First, commercial peanut butter tends to be fairly sweet. Second, this mousse is often served with other very sweet things (jam, chocolate, that sort of thing…more or less like peanut butter!). Try it and I think you’ll be impressed. However if you want to sweeten it, I’d suggest adding a couple of tablespoons to the whipped cream. Otherwise I think you’ll have a hard time getting the granules to dissolve. Butter and peanut butter are mostly fat, without enough water to make a syrup. I’d avoid powdered sugar since that’ll introduce a cereal taste. Best of luck and let me know how it goes!

      - Joe

      • RVW says:

        It went great, even without the added sugar. We made “shooters” with an Oreo crust, the PB mousse, and a chocolate ganache on top. Excellent!

        RVW

  3. Chrissy says:

    Does the mousse hold its shape for extended periods? (6 hours ish?). Do you think I could stabilize the whipped cream with gelatin before introducing the pb mix with good results?
    Thanks!

    • joepastry says:

      Hi Chrissy!

      I think that’s an excellent idea. This mousse is quite soft, so much so that I don’t think it would hold up for terribly long if it were piped. Six hours would probably be pushing it without refrigeration.

      - Joe

  4. Weaver says:

    I am planning on making a chocolate cake, but I want a peanut butter mouse to make as a filling for the cake. I normally use the whipping cream when I do the vanilla or chocolate mouse as well, but didn’t know if it would alter things by adding peanut butter. Do you recommend a certain peanut butter that works well?

    • joepastry says:

      Hello Weaver!

      I don’t have a brand that I prefer, any conventional mass-market peanut butt will work well. I suggest them over less processed types because they’re better emulsified…not pools of oil to mess up your foam. They’re also sweetened and salted, which is very nice too!

      - Joe

  5. Jaime says:

    Also a great way to stabelize this would be to use plain pudding or vanilla. If you are doing a chocolate mousse then chocolate pudding would be great. Also, it is just the powder (mix) DO NOT MAKE THE PUDDING. Also, it does not take the whole box. Add it just untill you get it the way you want. but be careful that you don’t put too much in or it will set up to fast!

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