Decadent and fluffy 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.
Why Chill Bowl for Whipped Cream
I recommend chilling a metal or glass mixing bowl and beaters in the freezer for at least 15 minutes before whipping the cream.
Cream whips best when cold therefore the cold bowl will keep the cream cold, ensuring that it whips well and triples in volume. Cold cream also produces stiffer peaks, meaning the whipped cream is stable.
Tips
- Be sure to use heavy cream or heavy whipping cream, where the fat content is at least 36%. Heavy cream and heavy whipping cream are the same thing. However, whipping cream only contains 30-35% fat. Make sure you are using heavy cream / heavy whipping cream.
- This recipe yields 2-3 cups of mousse. I divided the mousse among four 5.3 oz bowls.
- Mousse will keep for 2-3 days in the fridge. Be sure to cover the individual containers with plastic wrap to ensure the mousse stays fresh.
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 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!
Chocolate peanut butter mousse video
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Chocolate Peanut Butter Mousse Jars
Ingredients
Mousse
- ½ cup semi-sweet chocolate chips, melt with a little bit of vegetable oil
- 2 tbsp cold water
- 2 tsp unflavored gelatin
- 1 ½ cups heavy whipping cream
- ½ cup International Delight Reese’s creamer
OPTIONAL toppings:
- Peanut butter, melted
- Chocolate candy melts, or chocolate candiquik/almond bark
- A few reese’s cups
- A few peanut butter chips
Instructions
- 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.
- 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.
- 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.