Chocolate Peanut Butter Mousse Jars
Mousse and cheesecake – those are the 2 types of desserts that I can’t say no to. Even if I’m super full, there is always room for a bite of one of those!
If you’re like me, then we can agree that this mousse might be dangerous – in a delicious way of course!
I have a few tips about making mousse.
#1: Chill your bowl and beaters in the freezer for at least 20 minutes before making the mousse.
This helps to produce stiff peaks.
I use a metal mixing bowl and a hand mixer, but you could also use a glass bowl. I personally haven’t used a stand mixer when making mousse, I like the control that a hand mixer offers. And our recipe makes 2 to 2 & 1/2 cups of mousse, but if you were to make a double batch then perhaps using a stand mixer could come in handy!
#2: Use gelatin to help create firmer mousse.
I think this part is key in creating mousse that actually has a good mousse like texture. You need to make sure your gelatin mixture is warm when you add it to the mousse, otherwise you can end up with gelatin clumps in your mousse.
#3: Once the mousse is made, divide it into the bowls/jars you’ll be using and refrigerate it for at least 1 hour. You can definitely refrigerate it overnight (I do!) but be sure to cover your bowls/jars with plastic wrap otherwise the top of the mousse can dry out.
#4: The peanut butter drizzle on the inside of the jars and the bark topping is completely optional, but it sure makes these mousse jars look fancy!
I was able to fill 4 jars with mousse – each jar holds about 5 oz of water if that helps with size reference.
I used International Delight’s Reese’s creamer to give this mousse it’s rich chocolate peanut butter flavor! I’m so glad they announced that this flavor will be available year round!
For a step-by-step of how to make this chocolate peanut butter mousse recipe, watch this short video:
- 1/2 cup semi-sweet chocolate chips, melt with a little bit of vegetable oil
- 2 tbsp cold water
- 2 tsp unflavored gelatin
- 1 & 1/2 cups heavy whipping cream
- 1/2 cup International Delight Reese’s creamer
- Peanut butter, melted
- Chocolate candy melts (or chocolate candiquik/almond bark)
- A few reese’s cups
- A few peanut butter chips
- Place a metal mixing bowl (glass is okay too) and beaters in the freezer for 20 minutes.
- Melt the 1/2 cup of chocolate chips with a little bit of vegetable oil and microwave on 50% power for 1-2 minutes until melted. Set aside.
- Optional: Heat 1 tablespoon of creamy peanut butter in a microwave safe bowl, until melty. Drizzle the melted peanut butter on the inside of the jars you’re going to put the mousse in. Set the jars aside.
- In a small container, sprinkle the gelatin over the cold water. Allow the mixture to bloom for 1 minute, then heat in the microwave for 10-15 seconds to melt the mixture. Set aside.
- Remove the bowl and beaters from the freezer. Add the heavy cream and International Delight Reese’s creamer, beat on high until soft peaks form.
- Add in the melted gelatin mixture and melted chocolate, beat on high until airy and thick. Transfer the mousse to a piping bag and pipe into the jars. Refrigerate for 1 hour, or overnight. You can definitely refrigerate it overnight (I do!) but be sure to cover your bowls/jars with plastic wrap otherwise the top of the mousse can dry out.
- Optional: Make chocolate peanut butter bark as a decorative topping. Melt 1/2 cup of chocolate candy melts (or chocolate candiquik/almond bark) - once melted pour on a small baking sheet lined with parchment paper. Drizzle melted peanut butter and swirl. Add pieces of a reese’s cup and peanut butter chips. Place in the fridge to set.
- Before serving, break the bark into pieces and top each jar of mousse with a few pieces.