Chocolate Peanut Butter Mousse | a Christmas Dessert
Treat yourself this holiday season with a super creamy Chocolate Peanut Butter Mousse that totally reminds you of those yummy Reese’s! This rich dessert is an awesome addition to your holiday get-togethers, and the best part is that it can be prepared ahead of time so you can enjoy the festivities!
There is nothing that feels more like Christmas than homemade baked goods…The warm oven, the smell of rich spices, the decoration… Baking for Friends, Family… and with Family is such a special time of the year.
Discover My 40 Traditional French Christmas ” Bredele” Cookies… and some from Abroad ; baking French Cookies or as we call it back home “Bredele” brings Christmas Baking to a whole new level! I hope you get the chance to make these recipes in your kitchen ; my taste tasters loved it! Please let me know how you like it by leaving a comment below!
Not in the mood for something sweet? Explore My 25 Festive Christmas Party Food Ideas to get you ready to jingle and mingle with the ultimate guide to festive Christmas party food. Whether you’re planning a cozy family dinner or an extravagant holiday bash, these dishes will bring joy and flavor to your gathering!
Looking for some inspiration?… For more Christmas Recipes, click HERE! ; for more Christmas Cookies, click HERE! ; and for more French Bredele Holiday Cookies, click HERE!
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Chocolate Peanut Butter Mousse | a Christmas Dessert
Ingredients
PEANUT BUTTER MOUSSE
- 5.65 oz (160 g) heavy cream (Very Cold)
- 2.12 oz (60 g) granulated sugar (Original Recipe calls for Monkfruit)
- 1 tsp (5 g) vanilla bean paste
- 6 oz (170 g) Mascarpone cheese (Softened | At Room Temperature)
- 6.70 oz (190 g) creamy peanut butter (Original Recipe calls for 3 oz | 85 g)
- 2 tsp Sprinkles (Foliay | Holiday Time Mix))
CHOCOLATE GANACHE (My Personal Addition)
- 3.17 oz (90 g) heavy cream
- 3.35 oz (95 g) dark chocolate chip
Instructions
- Place your ramequins on the top of a perforated baking sheet. NOTE: The one I used holds about one US cup each.
PEANUT BUTTER MOUSSE PREPARATION
- TIP FOR MAKING THE BEST WHIPPING CREAM: Add your heavy cream to your bowl along with your whisk and place them together in the freezer 15 minutes prior using it.Take your mixing bowl out of the freezer. Add the granulated sugar and vanilla bean paste.Beat on low (about 1 minute), then increase the speed and beat until silky smooth. NOTE: The cream should hold when the bowl is placed upside down. Set aside.
- In a mixing bowl, beat the softened mascarpone cheese together with the creamy peanut butter.Fold in the whipped cream in 3 additions and keep folding until you have no streaks remaining.
- Transfer to a piping bag, then pipe into each ramequin leaving 0.50 inch | 1.50 cm from the top. Refrigerate while preparing the chocolate ganache.
CHOCOLATE GANACHE PREPARATION
- Pour the heavy cream into a microwave safe bowl and bring it just to a boil in microwave, 1 minute (about 30 seconds at a time). Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Set aside.
ASSEMBLY
- Take the ramequins out of the refrigerator and pour the chocolate ganache on top. Return them to the fridge for about 10 minutes then decorate with sprinkles and Reese's! Refrigerate until it is time to serve. NOTE: The Mousse is best when enjoyed within 3 days. Enjoy & Happy Holidays!
Video
Nutrition
Credit: Julianne from the blog Keto Cooking Christian ; Recipe “Peanut Butter Mousse”. This recipe is delicious. I have made it twice both with monk fruit and with granulated sugar. I preferred the version without the monk fruit as this one does not dissolve in the peanut butter mousse. Enjoy! ~Nessa
