Ingredients:

  • 1 cup (240ml) heavy cream, cold
  • 4 ounces (113g) cream cheese, softened
  • ½ cup (120ml) smooth peanut butter, no-stir variety preferred
  • ½ cup (100g) granulated sugar, plus more to taste
  • ¼ cup (60ml) milk, whole or 2%
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of salt
  • 2 ounces (57g) bittersweet chocolate, finely chopped, optional, for garnish
  • 1 cup (240ml) heavy cream, very cold
  • 2 tablespoons (25g) powdered sugar, sifted
  • ½ teaspoon (2.5ml) vanilla extract

Instructions:

  1. Combine heavy cream, powdered sugar, and vanilla in a chilled bowl. Beat with an electric mixer until stiff peaks form. Set aside in the refrigerator.
  2. In a large bowl, beat the cream cheese and peanut butter with an electric mixer until smooth and creamy. Gradually add the granulated sugar and milk, mixing until well combined. Stir in vanilla extract and a pinch of salt.
  3. In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the peanut butter mixture in two additions, being careful not to deflate the cream.
  5. Spoon or pipe the mousse into serving glasses or bowls. Chill for at least 1 hour to allow the mousse to set.
  6. Just before serving, top each mousse with a dollop of homemade whipped cream. Garnish with grated bittersweet chocolate (optional).