Chocolate Peanut Butter Mousse | a Christmas Dessert

Chocolate Peanut Butter Mousse | a Christmas Dessert

bakingwithnessa

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!

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Prep Time 10

REFRIGERATE 1

Total Time 1 10

Course Christmas Dessert

Cuisine Christmas

Servings 4

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!