CHOCOLATE PEANUT BUTTER MOUSSE
Chocolate Peanut Butter Mousse from Maria Regakis of Somerville, Massachusetts combines favorites chocolate and peanut butter perfectly. It's a delicious, rich dessert ideal for summer night entertaining and a nice alternative to ice cream.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. , Beat until soft peaks form. Spoon into dessert dishes; sprinkle with chocolate-covered peanuts.
Nutrition Facts : Calories 554 calories, Fat 46g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 4g fiber), Protein 14g protein.
PEANUT BUTTER CHOCOLATE MOUSSE RECIPE
If you thought chocolate mousse could not get any better, then try adding peanut butter for an amazingly delicious dessert.
Provided by Elaine Lemm
Categories Dessert
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Gather your ingredients.
- Start by melting the chocolate . Either place the chocolate chips or gratings into a heatproof bowl set over a pan of simmering water. Do not let the bottom of the bowl touch the water, and resist the temptation to stir the chocolate until it has melted. Once melted, you can stir with a wooden spoon, not metal. Or, melt the chocolate in a microwave for 30 seconds, stir (with a wooden spoon) repeating for 30 seconds at a time until smooth.
- Remove the bowl from the pan or the microwave. Stir in the peanut butter and set the bowl aside to cool for 5 minutes. Lightly beat the egg yolks with a fork, then stir into the chocolate to create a glossy, thick sauce. Add the 1/4 teaspoon of salt and stir again.
- Whisk the egg whites using a stand or electric mixer, or by hand with a whisk. Ensuring the whisks and bowls you are using are scrupulously clean, because if not, they will not whip up very well. The egg whites are ready when they are firm and glossy.
- Put the wooden spoons aside, use a metal tablespoon and stir in 1/3 of the egg whites to loosen up the chocolate. Then, again using the metal spoon, gently fold in the remaining egg whites.
- Gently spoon the mousse into either one large bowl, or divide into four jars, glasses, or bowls. Pop these into the refrigerator for a minimum of one hour. You can also make the mousse the day before needed. Cover tightly and chill until ready to serve.
- When ready to serve, loosely whip the cream to soft peaks and spoon onto the mousse. Decorate with more chocolate, salt flakes, or even fresh raspberries. The mousse does not store well and cannot be frozen, so enjoy fresh.
Nutrition Facts : Calories 643 kcal, Carbohydrate 36 g, Cholesterol 193 mg, Fiber 6 g, Protein 16 g, SaturatedFat 22 g, Sodium 418 mg, Sugar 24 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 g
CHOCOLATE PEANUT BUTTER MOUSSE TARTS
We love the flavors of chocolate and peanut butter and this tart gives us the best of both. This is fun for the whole family to make. If you make it in a tart pan, it's an upscale dessert. If you make it in a pizza pan, it's a great dessert for a pizza meal! -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 tarts.
Number Of Ingredients 18
Steps:
- In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate., In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts., For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.
Nutrition Facts :
CHOCOLATE PEANUT BUTTER MOUSSE
Make and share this Chocolate Peanut Butter Mousse recipe from Food.com.
Provided by Danny Beason
Categories Pie
Time 2h
Yield 1 pie
Number Of Ingredients 9
Steps:
- DIRECTIONS You can melt the chocolate chips in the microwave on 30% power, but check it every minute or so.
- With mixer, beat softened cream cheese and peanut butter together until smooth.
- Add melted and cooled chocolate.
- Scrape down bowl.
- Stream in milk, and mix until incorporated and smooth.
- On low, add sifted 10X sugar a little at a time until all incorporated.
- Whip heavy cream in a separate bowl to medium peaks, then fold into peanut butter mixture.
- Scrape into chocolate cooky crust, either pre-made or homemade, and freeze for a couple of hours.
- When you're ready to serve, whip 1 cup of whipping cream with 1/4 cup of 10X sugar to stiff peaks.
- Pile onto top of pie, and decorate with Reese's peanut butter cups or chocolate shavings.
- Serve either chilled or frozen.
- This recipe can easily be doubled or tripled, so make a few to keep in the freezer to have on hand.
Nutrition Facts : Calories 4815.5, Fat 363.7, SaturatedFat 170, Cholesterol 775.2, Sodium 3019.1, Carbohydrate 343.2, Fiber 12.4, Sugar 228.6, Protein 77.1
CHOCOLATE PEANUT BUTTER MOUSSE 'BOX' CAKE RECIPE BY TASTY
Here's what you need: brownie mix, large eggs, vegetable oil, water, gelatin, water, smooth peanut butter, powdered sugar, whipped cream, gelatin, water, chocolate chips, heavy cream, whipped cream, peanut butter cups
Provided by Katie Aubin
Categories Desserts
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F (160°C).
- Make the brownie layer: in a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the batter is smooth and thick.
- Pour the batter into an 8-inch (20-cm) springform pan and smooth the top with a spatula or knife.
- Bake for 25 minutes. Remove from oven and use a spatula to press down the top. Let cool to room temperature.
- Make the peanut butter mousse: in a small bowl combine the gelatin and water, and set aside.
- In a large bowl, mix the peanut butter and powdered sugar until smooth and shiny.
- Microwave the gelatin mix for 10 seconds, then mix into the peanut butter until thick and lumpy. Gently fold in half the whipped cream. Once incorporated, fold in the remaining whipped cream.
- Pour into the springform pan over the brownie base and smooth the top with a spatula or knife. Freeze for 20 minutes.
- Make the chocolate mousse: in a small bowl, combine the gelatin and water, and set aside.
- In a large bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring between each, until melted.
- Microwave the gelatin for 10 seconds, then add to chocolate mixture. Gently fold in half of the whipped cream. Once incorporated, fold in the remaining whipped cream.
- Pour the batter into the springform pan over the peanut butter layer and smooth with a spatula or knife. Freeze overnight.
- Remove cake from the freezer and release the springform. Cut the chocolate peanut butter cups into sixths and evenly place around the rim of the cake, or decorate as desired!
- Let the cake thaw for 15 minutes, then serve.
- Enjoy!
Nutrition Facts : Calories 796 calories, Carbohydrate 68 grams, Fat 56 grams, Fiber 4 grams, Protein 14 grams, Sugar 49 grams
CHOCOLATE PEANUT BUTTER MOUSSE
Make and share this Chocolate Peanut Butter Mousse recipe from Food.com.
Provided by bmcnichol
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a microwave-safe bowl, combine the candy bar, cream and peanut butter.
- Microwave at 50% power for 2-3 minutes or until smooth, stirring twice.
- Cover and refrigerate until chilled.
- Beat mixture until soft peaks form.
- Spoon into dessert dishes.
Nutrition Facts : Calories 517.2, Fat 43.4, SaturatedFat 16.9, Cholesterol 59.8, Sodium 231.3, Carbohydrate 23.7, Fiber 3.4, Sugar 16.3, Protein 13.4
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