THREE INGREDIENT PEANUT BUTTER MOUSSE
Mousse can be used as a filling between cake layers, in a trifle, or as a dip for crackers, cookies, or celery.
Provided by lifeshouldcostless.com
Categories Sweet Tooth
Time 5m
Number Of Ingredients 3
Steps:
- Scoop all ingredients into a medium to large bowl.
- Stir until well mixed and smooth.
- Cover and refrigerate. Mix well before serving.
Nutrition Facts : Calories 147 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 102 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
PEANUT BUTTER MOUSSE
Steps:
- In a saucepan, warm the peanut butter and milk then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks. Bloom the gelatin in the water and add to the warm peanut butter. Strain into a bowl and fold in the whipped cream mixture. Pour into flexi dome molds and freeze overnight.
- Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Ladle the ganache over to coat. Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes.
- Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce.
- Heat the cream and pour over the chopped chocolate. Whisk to combine.
- In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.
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- Add sweetener of choice to desired sweetness, observing that the more liquid you add the less firm the mousse will be.
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