Chocolate Peanut Butter Mousse Recipes

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CHOCOLATE PEANUT BUTTER MOUSSE

Chocolate Peanut Butter Mousse from Maria Regakis of Somerville, Massachusetts combines favorites chocolate and peanut butter perfectly. It's a delicious, rich dessert ideal for summer night entertaining and a nice alternative to ice cream.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 4



Chocolate Peanut Butter Mousse image

Steps:

  • In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. , Beat until soft peaks form. Spoon into dessert dishes; sprinkle with chocolate-covered peanuts.

Nutrition Facts : Calories 554 calories, Fat 46g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 4g fiber), Protein 14g protein.

1 milk chocolate candy bar (5 ounces), chopped
1 cup heavy whipping cream
1 cup creamy peanut butter
1/3 cup chocolate-covered peanuts, chopped

CHOCOLATE PEANUT BUTTER MOUSSE TARTS

We love the flavors of chocolate and peanut butter and this tart gives us the best of both. This is fun for the whole family to make. If you make it in a tart pan, it's an upscale dessert. If you make it in a pizza pan, it's a great dessert for a pizza meal! -Susan Marshall, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 tarts.

Number Of Ingredients 18



Chocolate Peanut Butter Mousse Tarts image

Steps:

  • In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate., In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts., For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.

Nutrition Facts :

1/4 cup butter, melted
2 tablespoons creamy peanut butter
1-1/2 cups all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons cold water
1/2 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
2 teaspoons shortening
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup creamy peanut butter
1/4 cup sugar
1 teaspoon vanilla extract
TOPPING:
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided
3 tablespoons lightly salted dry roasted peanuts, chopped

CHOCOLATE PEANUT BUTTER MOUSSE 'BOX' CAKE RECIPE BY TASTY

Here's what you need: brownie mix, large eggs, vegetable oil, water, gelatin, water, smooth peanut butter, powdered sugar, whipped cream, gelatin, water, chocolate chips, heavy cream, whipped cream, peanut butter cups

Provided by Katie Aubin

Categories     Desserts

Yield 10 servings

Number Of Ingredients 15



Chocolate Peanut Butter Mousse 'Box' Cake Recipe by Tasty image

Steps:

  • Preheat the oven to 325°F (160°C).
  • Make the brownie layer: in a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the batter is smooth and thick.
  • Pour the batter into an 8-inch (20-cm) springform pan and smooth the top with a spatula or knife.
  • Bake for 25 minutes. Remove from oven and use a spatula to press down the top. Let cool to room temperature.
  • Make the peanut butter mousse: in a small bowl combine the gelatin and water, and set aside.
  • In a large bowl, mix the peanut butter and powdered sugar until smooth and shiny.
  • Microwave the gelatin mix for 10 seconds, then mix into the peanut butter until thick and lumpy. Gently fold in half the whipped cream. Once incorporated, fold in the remaining whipped cream.
  • Pour into the springform pan over the brownie base and smooth the top with a spatula or knife. Freeze for 20 minutes.
  • Make the chocolate mousse: in a small bowl, combine the gelatin and water, and set aside.
  • In a large bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring between each, until melted.
  • Microwave the gelatin for 10 seconds, then add to chocolate mixture. Gently fold in half of the whipped cream. Once incorporated, fold in the remaining whipped cream.
  • Pour the batter into the springform pan over the peanut butter layer and smooth with a spatula or knife. Freeze overnight.
  • Remove cake from the freezer and release the springform. Cut the chocolate peanut butter cups into sixths and evenly place around the rim of the cake, or decorate as desired!
  • Let the cake thaw for 15 minutes, then serve.
  • Enjoy!

Nutrition Facts : Calories 796 calories, Carbohydrate 68 grams, Fat 56 grams, Fiber 4 grams, Protein 14 grams, Sugar 49 grams

18 oz brownie mix, 1 package
2 large eggs
½ cup vegetable oil
3 tablespoons water
½ teaspoon gelatin
1 tablespoon water
1 cup smooth peanut butter
½ cup powdered sugar
1 ½ cups whipped cream
½ teaspoon gelatin
1 tablespoon water
1 ½ cups chocolate chips
1 ½ cups heavy cream
1 ½ cups whipped cream
6 peanut butter cups, for serving

CHOCOLATE - PEANUT BUTTER MOUSSE CAKE

Homey and elegant at the same time. A taste combination guaranteed to please everyone. Not really a cake but a mousse set in a lovely pattern in a loaf pan and cut in slices. The 7 hours is not cooking time, but setting time as this dessert has to set in the freezer.

Provided by evelynathens

Categories     Dessert

Time 7h45m

Yield 12 serving(s)

Number Of Ingredients 17



Chocolate - Peanut Butter Mousse Cake image

Steps:

  • For peanut butter mousse: Line 6-cup loaf pan with foil.
  • Mix together 1 cup sugar, peanut butter and cream cheese in a large bowl until smooth.
  • Mix in cream.
  • Beat egg whites in medium bowl until soft peaks form.
  • Gradually add remaining 2/3 cup sugar and beat until stiff and shiny.
  • Fold whites into peanut butter mixture in 2 additions.
  • Tilt prepared pan lengthwise at 45 degree angle (do this by placing one long edge of loaf pan on top of a couple of custard cups).
  • Spoon in peanut butter mousse and smooth top (the mousse will form a triangle down the length of the pan – with half the pan empty).
  • Set pan in freezer, propping to hold angle.
  • Freeze until mousse is firm, about 1 hour.
  • For chocolate mousse: Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves.
  • Transfer to medium bowl and refrigerate until well chilled.
  • Meanwhile, melt chocolate in top of double boiler over simmering water, stirring until smooth.
  • Cool 5 minutes.
  • Dissolve espresso powder in hot water in small bowl.
  • Whisk in yolks.
  • Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.
  • Let stand until batter is cooled to room temperature, but not set.
  • Beat chilled cream to soft peaks.
  • Fold cream into chocolate mixture in 2 additions.
  • Set pan with frozen peanut butter mousse flat onto work surface.
  • Spoon chocolate mousse over peanut butter mousse (this will fill the empty half-triangle).
  • Smooth top.
  • Cover pan.
  • Freeze until chocolate is firm, about 6 hours or overnight.
  • For glaze: Heat cream and butter in medium saucepan over low heat until cream simmers and butter is melted.
  • Turn off heat.
  • Add chocolate and whisk until mixture is smooth.
  • Let cool until thickened but still of pouring consistency, about 1 ½ hours.
  • Invert loaf onto cake rack.
  • Remove pan; remove and discard foil.
  • Pour glaze over mousse and smooth all surfaces.
  • Transfer mousse to a serving platter.
  • Freeze until glaze sets, about 1 hour (can be prepared 1 day ahead. Wrap loosely when chocolate is frozen solid).
  • Cut mousse into ½ inch thick slices.
  • Garnish with berries and mint.

Nutrition Facts : Calories 490.6, Fat 40, SaturatedFat 20.8, Cholesterol 126, Sodium 190.4, Carbohydrate 31, Fiber 3.1, Sugar 23.8, Protein 9.3

1 2/3 cups icing sugar, sifted
3/4 cup creamy peanut butter, plus
2 tablespoons creamy peanut butter
6 ounces cream cheese, room temperature
3 tablespoons whipping cream
2 large egg whites
1 cup whipping cream
1/3 cup sugar
8 ounces bittersweet chocolate, chopped
1 1/2 teaspoons instant espresso powder
2 1/2 tablespoons hot water
3 egg yolks
2/3 cup whipping cream
5 tablespoons butter, cut into small pieces
5 ounces semisweet chocolate, finely chopped
raspberries
fresh mint sprig

CHOCOLATE & PEANUT BUTTER MOUSSE CHEESECAKE

This no-bake cheesecake with distinctive layers of chocolate, peanut butter mousse and a silky ganache on top will take some time to assemble, but it's worth the effort to create a homemade dessert with grand-champion appeal-and definitely worth the wait. -JaNon Furrer, Prescott, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 17



Chocolate & Peanut Butter Mousse Cheesecake image

Steps:

  • Mix wafer crumbs and melted butter. Press onto bottom of a greased 9-in. springform pan., In another bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, butter and peanut butter until smooth; beat in confectioners' sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer., Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly to dissolve sugar. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.

Nutrition Facts : Calories 467 calories, Fat 36g fat (18g saturated fat), Cholesterol 62mg cholesterol, Sodium 186mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.

1-1/2 cups chocolate wafer crumbs (about 24 wafers)
1/4 cup butter, melted
MOUSSE LAYERS:
1-1/4 cups heavy whipping cream
5 ounces cream cheese, softened
2 tablespoons butter, softened
3/4 cup creamy peanut butter
1-1/4 cups confectioners' sugar
5 ounces bittersweet chocolate, chopped
1 milk chocolate candy bar (3-1/2 ounces), chopped
1/3 cup sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
GANACHE:
6 ounces bittersweet chocolate, chopped
2/3 cup heavy whipping cream
1 teaspoon vanilla extract

CHOCOLATE PEANUT BUTTER MOUSSE

Make and share this Chocolate Peanut Butter Mousse recipe from Food.com.

Provided by bmcnichol

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 3



Chocolate Peanut Butter Mousse image

Steps:

  • In a microwave-safe bowl, combine the candy bar, cream and peanut butter.
  • Microwave at 50% power for 2-3 minutes or until smooth, stirring twice.
  • Cover and refrigerate until chilled.
  • Beat mixture until soft peaks form.
  • Spoon into dessert dishes.

Nutrition Facts : Calories 517.2, Fat 43.4, SaturatedFat 16.9, Cholesterol 59.8, Sodium 231.3, Carbohydrate 23.7, Fiber 3.4, Sugar 16.3, Protein 13.4

5 ounces milk chocolate candy bars, chopped
1 cup heavy whipping cream
1 cup creamy peanut butter

PEANUT BUTTER-CHOCOLATE MOUSSE CUPS

Easy-peasy Peanut Butter-Chocolate Mousse Cups only take ten minutes to prep, and yet they look stunningly sophisticated. Entertain with style―and ease―with our Peanut Butter-Chocolate Mousse Cups recipe.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 5 servings

Number Of Ingredients 4



Peanut Butter-Chocolate Mousse Cups image

Steps:

  • Add COOL WHIP to peanut butter in medium bowl; whisk just until blended. Stir in 2 Tbsp. chocolate chips.
  • Spoon into resealable plastic bag; cut small piece off one bottom corner of bag. Use to pipe COOL WHIP mixture into shells.
  • Sprinkle with remaining chocolate chips.

Nutrition Facts : Calories 220, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

1-1/2 cups thawed COOL WHIP Whipped Topping
1/4 cup creamy peanut butter
3 Tbsp. miniature semi-sweet chocolate chips, divided
1 pkg. (1.9 oz.) frozen mini phyllo shells, thawed

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