Peanut Butter Crunch Mousse

Peanut Butter Crunch Mousse

by pblovers
Peanut Butter Crunch Mousse

Peanut Butter Crunch Mousse

Print Recipe
Yields: 12
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


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

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