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.
Beat until smooth and light in color, about a minute. Then add the peanut butter and beat about three minutes until perfectly smooth and even.
Scrape the mixture into a large bowl. Wash and dry the mixer bowl.
Whip your cream to stiff peaks and fold it into the peanut butter mixture.
Done! There, wasn’t that easy? This stuff is great for filling cakes, or just eating, ideally our of some edible chocolate cups. It will hold for several hours at room temperature, but pipes best after it’s just been made and is still slightly cool.
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.