Peanut Butter Cloud Mousse
- Anthology of Crumbs
- Nov 10
- 1 min read
1
Storage:
The mousse should be stored in the refrigerator covered for up to two weeks.
Notes
1
In a large mixing bowl beat together the peanut butter cream cheese powdered sugar pure vanilla and maple syrup until completely smooth.
2
In a separate bowl whisk the heavy cream to stiff peaks.
3
Whisk one quarter of the whipped cream into the peanut butter mixture to lighten it.
4
Fold in half of the remaining cream then fold in the last portion gently until the mousse is uniform and silky.
5
Spoon or pipe into jars and refrigerate for at least 45 minutes before serving.
Instructions
¾ cup (200g) smooth peanut butter
1 cup (225g) softened cream cheese
¾ cup (100g) powdered sugar
1 tsp (5ml) pure vanilla
2 Tbsp (30ml) maple syrup
1 cup (250ml) whipped heavy cream
Peanut Butter Cloud Mousse
Anthology of Crumbs
This mousse blends peanut butter cream cheese and maple into a soft cloudlike dessert that settles gently into each glass. The pure vanilla lifts the sweetness and the whipped cream gives the mixture its airy texture. It is simple creamy and comforting in a way that feels effortless yet special.
Servings :
6 servings
Calories:
Prep Time
10 min
Cooking Time
0
Rest Time
45 min
Total Time
55 min
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