Creamy No-Cook Peanut Butter Mousse Cups
Our Peanut Butter Mousse Cups with chocolate ganache and homemade whipped cream are the perfect rich and creamy dessert to cool off on warm days. Top them with chopped peanut butter cups, chocolate shavings, or crushed peanuts. With just 15 minutes of prep time, these are easy to make and even easier to eat! Allow the mousse to chill for at least 1 hour before serving for best texture. Can be used between layer cakes, to stuff cupcakes, or as a pie filling.
Servings: 10 servings
Calories: 508kcal
Equipment
Microwave safe bowl
Stand mixer fitted with whisk attachment
10-12 small glass cups any size will work, but note this will affect serving size as they are enjoyed straight from the cup
Ingredients
For the chocolate ganache
- 4½ oz (130g) semi-sweet chocolate chopped or chocolate chips
- 4½ oz (130ml) heavy cream
For the peanut butter mousse
- 8 oz (230g) cream cheese room temperature
- 8 oz (230g) creamy peanut butter about ¾ cup
- 5 oz (140g) confectioner's sugar about 1 cup
- 12 oz (1½ cup; 360ml) heavy cream very cold
- ½ tsp Kosher salt
- For serving: Either chocolate shavings, crushed cookies, chopped peanut butter cups, or chopped peanuts
Instructions
- Make the chocolate ganache. Place 130g chocolate and 130ml 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 360ml 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 230g cream cheese, 230g peanut butter, 140g 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 desired.
Notes
- 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!
Nutrition
Calories: 508kcal | Carbohydrates: 29g | Protein: 9g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 299mg | Potassium: 276mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1020IU | Vitamin C: 0.3mg | Calcium: 73mg | Iron: 1mg
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