This mousse is a little rough looking, but what it lacks in appearance it more than makes up for in taste and texture. It’s like peanut butter, but in satin pillow form. Start by placing your soft butter in a mixer fitted with a paddle.
READ ONYou’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