Peanut Butter Mousse
3 cups heavy cream, cold
1 heaping cup creamy peanut butter
9 oz cream cheese, room temperature
¼ cup powdered sugar
1 tablespoon honey
1 teaspoon vanilla
Peanut Butter Crunch Topping
¾ cup creamy peanut butter
½ cup chopped peanut brittle
1 ½ cup corn flakes cereal
¾ cup powdered sugar
½ teaspoon salt
Using a cold bowl, whip heavy cream into soft peaks. Set aside.
In a mixer with paddle attachment (or an electric hand mixer), cream the peanut butter, cream
cheese, powdered sugar, honey, and vanilla until smooth. Scrape down the sides of the bowl as
Fold in whipped cream. Set mousse in refrigerator until ready to serve.
For crunch topping, mix all peanut butter crunch ingredients together.
To serve, place 2 tablespoons peanut butter crunch in the bottom of a small container like a
quarter-pint canning jar. Pipe a scoop of peanut butter mousse on top of the peanut butter crunch.
Finish with a sprinkle of peanut butter crunch on top.
Recipe Courtesy of Chef Brittany Garrigus-Cheatham and Eat Y’all