Peanut butter lovers, prepare yourselves! Peanut Butter Mousse Cups are an absolute dream! They’ve got an intense peanut butter flavor that shines through and are perfectly complemented by rich chocolate ganache.
Here’s why we love it so much:
- Intense peanut butter flavor. There’s no shying away from the peanut butter taste in this one. It’s front and center.
- Can easily be made ahead! In fact, you’ll want to let the mousse chill for at least 1 hour before serving, so go ahead and make it a day in advance to take the pressure off of entertaining.
- Perfect on a hot day! When you need a treat to cool down on hot summer days, there is nothing like a cold dessert. This creamy mousse is best served chilled.
If you love this dessert recipe, be sure to try out Key Lime Cheesecake Parfaits, Cannoli Cream Parfaits, or the easiest of them all, our Chocolate Babka Parfaits next! Or browse our entire collection of easy dessert recipes — there’s something for everyone!
There are three parts to these peanut butter mousse cups: first, there’s a rich, thick chocolate ganache — this coats the bottom of each serving cup. Then there’s the super creamy peanut butter mousse that gets topped with homemade whipped cream.
The ganache is made with semi-sweet chocolate (either finely chopped or you can use a bag of chocolate chips) and cold heavy whipping cream.
To make the peanut butter mousse, you’ll need room temperature cream cheese, creamy peanut butter, powdered sugar, heavy cream, and pinch of Kosher salt.
How To Make Chocolate Ganache
We love how easy it is to make ganache in a microwave! Combine the chocolate and heavy cream in a microwave safe bowl, then microwave in 30 second intervals for 1-2 minutes, or until the chocolate has completely melted. Whisk or stir well with a spatula, then set aside.
If you’d rather, you can make ganache in a double boiler:
- In a heatproof bowl, combine the chocolate and heavy cream.
- Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
- Stir occasionally until the chocolate is melted and smooth.
- Remove from the heat and let cool slightly.
Assemble The Peanut Butter Mousse Cups
Start by whipping some heavy cream until stiff peaks form. Transfer the whipped cream to a large mixing bowl.
Place room temperature cream cheese, creamy peanut butter, powdered sugar, and half a teaspoon of Kosher salt in the same stand mixer bowl fitted with the whisk attachment. Whisk until very smooth and creamy. Use a rubber spatula to fold in half of the whipped cream until no streaks remain.
To assemble: spoon a little bit of the chocolate ganache into the bottom of 10-12 small serving cups. Divide the peanut butter mousse evenly between them, smoothing the tops a bit. Dollop each cup with some of the remaining whipped cream.
Be sure to let the peanut butter mousse cups chill for at least 1 hour to help the mousse setup. Top with chopped peanut butter cups, chocolate shavings, crushed cookies, or chopped peanuts (or other nuts)! We love the contrast in texture!
Yes! Make the peanut butter mousse, then refrigerate for up to 24 hours. When you are ready to serve, let the mousse sit at room temperature for 10-15 minutes before serving.
Absolutely! Use any flavor mousse you love most.
Nope! That’s our personal preference, but use any creamy variety of peanut butter you have on hand. Note that freshly ground peanut butter has a different consistency than store-bought (natural or not) peanut butter, which could affect how much whipped cream is needed to achieve a smooth texture.
We haven’t tested this recipe with anything except peanut butter. I bet almond butter or hazelnut butter would be delicious. If using hazelnut butter, pair it with nutella instead of chocolate ganache for a richer flavor!
- Make sure the cream cheese is room temperature before you begin. Otherwise the texture won’t be quite as creamy.
- Allow the mousse to chill for at least 1 hour! This will help the mousse to set and have a thick, creamy texture.
- Use high-quality chocolate and peanut butter! There are so few ingredients in this dessert recipe. The quality of the ingredients makes a big difference.
- Want to serve this family-style? Assemble in one large bowl instead of individual cups!
Make-Ahead, Leftovers, and Storage
The mousse can be prepared ahead of time and refrigerated for up to 5 days. Just cover tightly with plastic wrap!
Other Uses For Peanut Butter Mouse
Okay well first of all, it is totally acceptable to enjoy peanut butter mousse with a spoon and call it a day. Been there, done that.
If you’re looking for something slightly more civilized, here are a few other ways to serve homemade mousse:
- Layer it in a cake! You could make a classic vanilla cake or your favorite chocolate cake, then spread thick layers of pb mousse in between.
- Turn it into a pie! Either make your own homemade pie crust or buy a store-bought crust, then blind bake, allow to cool, and top with the peanut butter mousse. Alternatively, you can grab a graham cracker crust or an Oreo crust and top it with the mousse, then chill. Easy!
- Stuff cupcakes! You can pipe a bit of the mousse into baked cupcakes, then top with your favorite frosting.
These are so unbelievably delicious and creamy — we can’t get enough! If you make these Peanut Butter Mousse recipe, please let us know by leaving a review and rating below!
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Creamy No-Cook Peanut Butter Mousse Cups
For the chocolate ganache
- 4½ oz (128g) semi-sweet chocolate chopped or chocolate chips
- 4½ oz (128g) heavy cream
For the peanut butter mousse
- 8 oz (227g) cream cheese room temperature
- 8 oz (227g) creamy peanut butter about ¾ cup
- 5 oz (142g) confectioner's sugar about 1 cup
- 12 oz (1½ cup) heavy cream very cold
- ½ tsp Kosher salt
- For serving: Either chocolate shavings, crushed cookies, chopped peanut butter cups, or chopped peanuts
- Make the chocolate ganache. Place 4½ oz chocolate and 4½ oz heavy cream in a microwave safe bowl, then microwave in 30 second intervals for 1-2 minutes, or until the chocolate has completely melted. Whisk together until well mixed. Set aside to cool.
- Whip the heavy cream. Place 1½ cups heavy cream in the bowl of a stand mixer fitted with whisk attachment, then whisk on medium speed until stiff peaks form. Transfer whipped cream to a small bowl.
- Make the peanut butter mousse. Place 8oz cream cheese, 8oz peanut butter, 1 cup confectioner’s sugar, and ½ tsp Kosher salt in the same stand mixer bowl fitted with the whisk attachment. Whisk until very smooth and creamy. Use a rubber spatula to stir in half of the whipped cream until no streaks remain.
- Assemble the mousse cups. Spoon some of the ganache into cups, then divide the peanut butter mousse between them, smoothing the tops with a spatula. Place a dollop of the remaining whipped cream on top.
- Chill, then serve. Allow the mousse cups to chill in a fridge for at least 1 hour, then serve with chocolate shavings, crushed cookies, chopped peanut butter cups, or chopped peanuts (if wanted).
- Make-ahead and storage: The mousse can be prepared ahead of time and refrigerated for up to 5 days. Just cover tightly with plastic wrap!
Photography by Alana of Your Home Made Healthy.