Peanut Butter Mousse with Chocolate Ganache
Silky peanut butter mousse with a glossy chocolate ganache that looks like a pastry shop dessert. No eggs, no gelatin, no oven – just 20 minutes of work and the fridge does the rest. The flaky salt on top is non-negotiable.
Equipment
- Medium Mixing Bowl
- Hand mixer or stand mixer
- Small Bowl
- Heatproof bowl
- Rubber Spatula
- Four small serving glasses or ramekins
Ingredients
- 1 cup heavy cream, cold
- 1/2 cup creamy peanut butter (not natural)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the ganache
- 1/3 cup heavy cream
- 4 oz semi-sweet chocolate, finely chopped
- Flaky sea salt, for finishing
Instructions
- In a medium bowl, whip the 1 cup cold heavy cream until stiff peaks form, about 2-3 minutes.
- In a small bowl, stir together the peanut butter, powdered sugar, and vanilla until smooth. If too stiff, microwave for 10 seconds.
- Fold a generous spoonful of whipped cream into the peanut butter mixture to lighten it, then fold the mixture back into the remaining whipped cream until no white streaks remain. Divide the mousse among four glasses.
- Place the chopped chocolate in a heatproof bowl. Heat the 1/3 cup heavy cream until it just simmers, then pour over the chocolate. Let sit 1 minute, then whisk until smooth. Let cool 3-4 minutes.
- Spoon the ganache over each mousse cup, tilting to spread into a smooth layer. Tap gently to settle air bubbles.
- Refrigerate for at least 2 hours, uncovered or loosely covered, until ganache sets.
- Just before serving, sprinkle a few flakes of flaky sea salt on top. Serve cold straight from the fridge.
Notes
Storage: Cover and refrigerate for up to 3 days. Ganache will lose some shine after day one. Freezing is not recommended. For dairy-free: use full-fat coconut cream and dairy-free chocolate. For extra chocolate: add 2 tbsp cocoa powder to peanut butter mixture and reduce powdered sugar to 2 tbsp. For crunch: fold in 1/4 cup chopped salted peanuts.