Peanut Butter Chocolate Mousse, Two Ways


Peanut Butter Milk Chocolate Mousse on Toasted Peanuts in Caramel Syrup and topped with Orange Blossom Honey Roasted Peanuts.

About once a year, I get a serious craving for peanut butter. It can happen in the summer or the winter, and either way, it’s short and intense — peanut butter has a way of overwhelming my whole being.

So, this year, I experimented with Peanut Butter Chocolate Mousses while the excitement lasted. I chose a mousse as its vehicle b/c I wanted the peanut butter flavor without its heavy stickiness… and mousse is another rich thing that I can handle about once a year.

I went through my usual rounds of recipe research, and I found that most recipes use either cream cheese or powdered sugar as the body of a peanut butter mousse and paired it with a chocolate component. I thought that was odd. Why not just incorporate chocolate to begin with for a cleaner flavor?

There’s quite a bit of leeway with chocolate mousse recipes, depending on the desired density and the intensity of chocolate flavor. Back when I started baking, the differences in ingredients from recipe to recipe for the same dessert seemed very mysterious, but it’s actually pretty straightforward — if you imagine the properties of the ingredients on their own, there’s a good chance that they’ll contribute those properties to the final dessert.

So, when I thought about what kind of mousse I wanted, I thought about the textures and flavors of… whole eggs… egg yolks… egg whites… gelatin… heavy cream… milk… water… alcohol… milk chocolate… dark chocolate…


Believe it or not, I actually went for an eggy mousse for my first version b/c I wanted that thick, bubbly texture as a refinement of the texture of peanut butter. My recipe was based on Albert’s Mousse in Bittersweet by Alice Medrich. I subbed 33% of the semisweet chocolate with peanut butter, used slightly less liquid (milk and water; to make up for the looseness of the peanut butter compared to chocolate), included Tuaca as the alcohol (an orange-vanilla liqueur from Italy), and whipped whole eggs. Since there was no cream in the mousse, I thought I’d put some on top, whipped. I also had some spiced nutty caramel leftover from a candy bar experiment, so I thinned it with water and put that in the bottom of the glass for kicks.

It was good ‘n rich. The peanut butter flavor was pretty mild, and allowed for the other flavors to come through, too. It had the stable bubbly texture that I wanted — removing a spoonful of it revealed that structure of air pockets that reminds me of slicing into a fine ciabatta dough in miniature. By the next day, the liqueur flavor was much stronger, overpowering the peanut butter. It was also denser, as mousses are wont to become over time.

For my second mousse, I aimed for a silky light texture, so I decided that the mousse would feature milk chocolate and whipped cream, with a little semisweet chocolate for more chocolate flavor and structure (from the add’l cocoa butter). I formulated it based on the Milk Chocolate Mousse recipe in Bittersweet and the Chocolate Peanut Butter Gianduja contributed by Nicole Plue in Scharffen Berger’s The Essence of Chocolate.

Plue’s gianduja is an amazing dessert that I sampled during a dinner at Julia’s Kitchen last year, and I’d recommend making it at home b/c it’s delicious and handy– it goes straight into the freezer. You can freeze it for several weeks, slicing off servings as you please, and letting it sit for 10 mins at room temp before eating.

So, below is the peanut butter chocolate mousse recipe that I came up with. It’s silky and peanut butter-y, with a strong dairy contingent, as you can tell by the ingredients . The chocolate flavor is more of a backdrop (though you could probably sub some of the milk with water to bring out the choc flavor more). It’s also very rich. Even though it was in my small Pierre Herme verrine glasses, I was overwhelmed by the amount; half would have been perfect for me. It’s nice topped with honey roasted peanuts and over the caramel syrup with toasted peanuts. The clear, gem-like caramel syrup is only caramelized sugar and water with a little salt; a caramel sauce with cream and butter would have been too rich.

And yes, it’s rather Snickers-like, isn’t it?


Peanut Butter Chocolate Mousse

6 oz Milk Chocolate, chopped (I used Callebaut)
1 oz Semisweet Chocolate, chopped (I used 58% Cacao Barry)
Pinch Fine Sea Salt
6 oz Peanut Butter, room temp (I used Whole Foods Organic Creamy PB)
5 oz Whole Milk (I used Organic Valley)
8 oz Heavy Whipping Cream (I used Organic Valley)

In a double boiler over steaming hot water, melt the chocolates in the bowl of your stand mixer. Stir together the peanut butter, salt, and milk until smooth, and then stir the peanut butter mixture into the chocolate mixture until smooth. Transfer the bowl to the mixer. Whip on high until smooth and shiny, about 3 minutes.

Meanwhile, whip the cream to soft mounds. When the chocolate mixture is ready, stir in 1/3 of the cream, then quickly and gently fold in the rest.

Pour into vessel/s (and over caramel syrup and peanuts, if desired). Chill 1-4 hrs before serving. It will become denser as it chills longer.

10 Responses to “Peanut Butter Chocolate Mousse, Two Ways”

  1. The TriniGourmet Says:

    I also get similar peanut butter cravings from time to time. This looks like it would do the trick 😀 Definitely bookmarking 😀

  2. Nina Says:

    Cool, I hope you’ll enjoy it! 🙂

  3. fattypr Says:

    oh my god! when i get a chance to come out to cali, i will be expecting one of these.

    it’s another one to try to make when i get the chance, but i don’t trust myself to make it as good as you!

  4. Nina Says:

    I’ll totally hook you up…. And I think I can muster a craving for it myself at the slightest suggestion 🙂

  5. fattypr Says:

    i actually really like your recipe b/c it doesn’t call for alcohol, which most chocolate mousses do. i had somehow just grown to think that that is a required ingredient in mousses, rather than just being added for flavor, and therefore have been living mousse-free for many years.

    so is the alcohol usually added to chocolate mousse just to change flavor, or does it serve another purpose? time to educate me 🙂

  6. Nina Says:

    Aw, that’s too bad, b/c alcohol doesn’t have to be in mousses — they’re mostly just used for flavor (like in the scotch and chocolate combo “science”), and perhaps as a liquifier. You could substitute coffee, water, milk, or cream, or any combination of those instead; or just leave it out, and the mousse will just be slightly stiffer. After looking at so many mousse recipes, I was surprised by how much leeway there is for personal preference in mousse-making in general. Alice Medrich, who wrote the Bittersweet book, likes water b/c it makes the chocolate flavor pop out, but some people find it too severe — it makes it veer towards a sort of cocoa powder flavor — like if you’re ever made hot chocolate with water instead of milk or cream. For mousses, milk or cream would add a little a bit more body and a creamy roundness.

    Traditionally, mousses are also twice aerated, with whipped eggs and whipped cream, but pfft, whatever… 🙂

  7. Mike Says:

    Thank you very much for this recipe! When I saw it, I immediately had to give it a try, even though I had a question for you – it came out really well, but I’ll still ask: for the peanut butter and the milk, I assumed the ounces were dry ounces and fluid ounces respectively. Hopefully that was as you had intended? Thanks again!

  8. Nina Says:

    Hi Mike — I’m so glad that you tried it, and I’m that glad it came out well! I weigh everything, so everything was in ounces in by weight… Other variables to consider would be the type of peanut butter (some have more stabilizers than others) and milk chocolates (some are more viscous than others)…. How did yours turn out exactly?

  9. Mike Says:

    Amazingly, milk and heavy cream are almost 1:1 in their liquid to dry ounce equivalents, so I avoided a recipe disaster. I’ve now seen your equivalence chart, which I’ll be using in future recipes from your blog. The peanut butter I used was either Skippy or some generic store brand. I also used Hershey’s semi-sweet chips instead of milk chocolate, since that’s what I had around. The taste had a nice subtle peanut butter flavor, not overpowering. The density was a little heavy. Your caramel syrup suggestion was a very nice touch. Thanks for the recipe, and Happy New Year!

  10. Nina Says:

    Yeah, I usually do count milk, cream, and water as 8oz cup — nice how they are all so similar.
    Happy New Year!

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