Three Ingredient Peanut Butter Mousse Recipes

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THREE INGREDIENT PEANUT BUTTER MOUSSE



Three Ingredient Peanut Butter Mousse image

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

1 (16 oz) Tub Whipped Topping (thawed)
1 C Peanut Butter
½ C Powdered Sugar

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



Peanut Butter Mousse image

Provided by Food Network

Categories     dessert

Time P1DT30m

Number Of Ingredients 15

2/3 cup peanut butter
1 cup milk
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
1 1/2 to 2 teaspoons gelatin
2 tablespoons water
Chocolate ganache, recipe follows
Caramel red wine sauce, recipe follows
Chopped peanuts, for garnish
1 cup heavy cream
8 ounces semisweet chocolate, chopped
2 pounds (5 1/2 cups) sugar
1/2 cup water
1/2 bottle red wine

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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