Best 8 Chocolate Peanut Butter Mousse Recipes

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Chocolate peanut butter mousse is a decadent and fluffy dessert that combines the rich flavor of chocolate with the creamy smoothness of peanut butter. It is the perfect treat for any occasion, whether you are hosting a party or simply want to indulge in a sweet snack. With just a few simple ingredients and a little bit of time, you can easily create a delicious chocolate peanut butter mousse that will satisfy your sweet tooth.

Let's cook with our recipes!

CHOCOLATE PEANUT BUTTER MOUSSE TARTS



Chocolate Peanut Butter Mousse Tarts image

We love the flavors of chocolate and peanut butter and this tart gives us the best of both. This is fun for the whole family to make. If you make it in a tart pan, it's an upscale dessert. If you make it in a pizza pan, it's a great dessert for a pizza meal! -Susan Marshall, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 tarts.

Number Of Ingredients 18

1/4 cup butter, melted
2 tablespoons creamy peanut butter
1-1/2 cups all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons cold water
1/2 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
2 teaspoons shortening
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup creamy peanut butter
1/4 cup sugar
1 teaspoon vanilla extract
TOPPING:
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided
3 tablespoons lightly salted dry roasted peanuts, chopped

Steps:

  • In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate., In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts., For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.

Nutrition Facts :

CHOCOLATE PEANUT BUTTER MOUSSE



Chocolate Peanut Butter Mousse image

Chocolate Peanut Butter Mousse from Maria Regakis of Somerville, Massachusetts combines favorites chocolate and peanut butter perfectly. It's a delicious, rich dessert ideal for summer night entertaining and a nice alternative to ice cream.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 4

1 milk chocolate candy bar (5 ounces), chopped
1 cup heavy whipping cream
1 cup creamy peanut butter
1/3 cup chocolate-covered peanuts, chopped

Steps:

  • In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. , Beat until soft peaks form. Spoon into dessert dishes; sprinkle with chocolate-covered peanuts.

Nutrition Facts : Calories 554 calories, Fat 46g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 4g fiber), Protein 14g protein.

EASY PEANUT BUTTER MOUSSE PIE WITH CHOCOLATE CRUST



Easy Peanut Butter Mousse Pie With Chocolate Crust image

This pie is so easy to make, if you love peanut butter, then you will love this pie! This recipe makes two pies, but they can be frozen, if you plan on freezing, then use only Cool Whip topping not whipped cream for the topping. You can sprinkle any kind of chopped peanut butter chocolate bar on top of the pie, in place of just grated chocolate. Plan ahead the pies need to chill for a minimum of 4 hours or freeze.

Provided by Kittencalrecipezazz

Categories     Pie

Time 4h

Yield 2 (9-inch) pies

Number Of Ingredients 10

2 (9 inch) chocolate cookie pie crust (store bought or make your own)
1 (8 ounce) package cream cheese, softened
1/2 cup peanut butter
2 tablespoons peanut butter
1/2 cup sweetened condensed milk (use half 14-ounce can)
1 cup sifted confectioners' sugar
3 1/4 cups cool whip frozen whipped topping
Cool Whip or whipped cream, for topping
grated chocolate (to garnish)
chopped peanuts (optional)

Steps:

  • In a bowl using an electric mixer combine cream cheese, 1/2 cup plus 2 tablespoons peanut butter, 1/2 cup sweetened condensed milk; beat until smooth (about 3-4 minutes).
  • Mix in confectioner's sugar.
  • Using a large spatula, fold in 3-1/4 cups Cool Whip thawed topping.
  • Divide evenly between the two prepared crusts.
  • Top with whipped cream or more Cool Whip topping.
  • Sprinkle grated chocolate and finely chopped peanuts over the top of the whipped cream.
  • Chill for a minimum of 4 hours before serving.

RAW VEGAN CHOCOLATE MOUSSE CAKE WITH A PEANUT BUTTER SWIRL



Raw Vegan Chocolate Mousse Cake with a Peanut Butter Swirl image

This vegan and gluten-free chocolate mousse cake has a no-bake date and coconut crust. With a peanut butter swirl, it tastes just like a Reese's®! Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months.

Provided by Justin Moldenhauer

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 5h15m

Yield 16

Number Of Ingredients 12

2 cups shredded unsweetened coconut
3 tablespoons cacao powder
1 teaspoon vanilla extract
1 pinch pink Himalayan salt
1 cup pitted fresh dates
1 (14 ounce) can unsweetened coconut milk
1 cup cacao butter
¾ cup cacao powder
½ cup agave nectar
1 teaspoon vanilla extract
1 pinch pink Himalayan salt
3 tablespoons peanut butter

Steps:

  • Combine coconut, cacao powder, vanilla extract, and salt in a blender for the crust; pulse briefly to mix. Add dates and process until dates are finely chopped and the mixture starts to clump. Gently press crust mixture into a 9-inch pie plates and place in the refrigerator to firm while you prepare the filling.
  • Combine coconut milk, cacao butter, cacao powder, agave, vanilla extract, and salt in a high-speed blender; blend on low speed until combined; mixture will still be white and chunky. Continue blending on high speed until mixture is slightly hot to the touch, about 3 minutes; mixture will be about 110 degrees F (45 degrees C).
  • Pour filling into the firm crust and return, uncovered, to the refrigerator for 30 minutes. Dollop small bits of peanut butter on top of the filling and drag a knife through to make peanut butter swirls. Refrigerate until set, 4 1/2 hours to overnight. Slice and serve.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 23.1 g, Fat 30.4 g, Fiber 6 g, Protein 3.3 g, SaturatedFat 21.4 g, Sodium 40.9 mg, Sugar 8.7 g

CHOCOLATE & PEANUT BUTTER MOUSSE CHEESECAKE



Chocolate & Peanut Butter Mousse Cheesecake image

This no-bake cheesecake with distinctive layers of chocolate, peanut butter mousse and a silky ganache on top will take some time to assemble, but it's worth the effort to create a homemade dessert with grand-champion appeal-and definitely worth the wait. -JaNon Furrer, Prescott, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 17

1-1/2 cups chocolate wafer crumbs (about 24 wafers)
1/4 cup butter, melted
MOUSSE LAYERS:
1-1/4 cups heavy whipping cream
5 ounces cream cheese, softened
2 tablespoons butter, softened
3/4 cup creamy peanut butter
1-1/4 cups confectioners' sugar
5 ounces bittersweet chocolate, chopped
1 milk chocolate candy bar (3-1/2 ounces), chopped
1/3 cup sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
GANACHE:
6 ounces bittersweet chocolate, chopped
2/3 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Mix wafer crumbs and melted butter. Press onto bottom of a greased 9-in. springform pan., In another bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, butter and peanut butter until smooth; beat in confectioners' sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer., Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly to dissolve sugar. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.

Nutrition Facts : Calories 467 calories, Fat 36g fat (18g saturated fat), Cholesterol 62mg cholesterol, Sodium 186mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE PEANUT BUTTER MOUSSE TART



Chocolate Peanut Butter Mousse Tart image

This sounds so good, I was ready to eat the recipe right out of my Ladies Home Journal! Looks like it takes a fair amount of effort, but I bet it pays off! Please tell me how this one tastes! Prep time does not include chilling and standing time.

Provided by ChipotleChick

Categories     Dessert

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 pinch salt
1/4 cup firmly packed light brown sugar
2 tablespoons granulated sugar
4 tablespoons cut up unsalted butter
1/2 cup creamy peanut butter
1/2 large egg
1/4 teaspoon vanilla extract
7 tablespoons cream cheese
1/2 cup creamy peanut butter
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup heavy cream, slightly whipped,divided
3 ounces milk chocolate
1 1/2 ounces bittersweet chocolate
1/3 cup heavy cream
1/4 teaspoon vanilla extract

Steps:

  • Make Crust: In a small bowl, sift together flour, baking soda, and salt, then whisk to mix evenly.
  • In a food processor, pulse the sugars until very fine.
  • With the motor running, add the butter, then the peanut butter, and process until smooth and creamy.
  • Add the egg and vanilla until incorporated.
  • Add the flour mixture until mixed together.
  • Scrape the dough into a bowl.
  • Cover and refrigerate at least 1 hour or overnight.
  • Heat oven to 375.
  • Press the dough evenly into a 9 inch tart pan.
  • Bake until golden brown, 10-12 minutes.
  • Cool.
  • Make Peanut Butter Mousse: In a mixer bowl on medium speed beat cream cheese, peanut butter and sugar until uniform in color.
  • On low speed, add vanilla.
  • Beat in 1/4 cup of the whipped cream just until combined.
  • With a rubber spatula, fold in remaining cream.
  • Scrape the mousse into the tart shell and smooth the surface so that it is level.
  • Refrigerate.
  • Make ganache: Meanwhile, break up chocolates into the bowl of a food processor.
  • Pulse until finely ground.
  • In a small saucepan, bring cream to a boil.
  • With the motor running, immediately pour hot cream through the feed tube onto the chocolate.
  • Process until smooth.
  • Add vanilla and pulse a few times to incorporate.
  • Pour the ganache into a bowl and let cool to room temperature.
  • Pour the ganache over peanut butter mousse in a circular motion.
  • Spread to the edges.
  • Refrigerate at least 2 hours to set before serving.

CHOCOLATE PEANUT BUTTER MOUSSE–FILLED CUPCAKES



Chocolate Peanut Butter Mousse–Filled Cupcakes image

Provided by Ania Catalano

Categories     Cake     Chocolate     Soy     Dessert     Bake     Vegetarian     Kid-Friendly     Tofu     Vegan     Peanut Butter     Pescatarian     Tree Nut Free     Kosher     Small Plates

Yield Serves 18 (Makes 18 cupcakes)

Number Of Ingredients 20

CUPCAKES
2 3/4 cups sprouted spelt flour or whole wheat pastry flour
1 teaspoon baking powder
2 teaspoons baking soda
3/4 teaspoon sea salt
2/3 cup unsweetened cocoa powder, sifted
1/2 cup canola oil
1 1/4 cups light agave nectar
1 cup soy milk
1/2 cup firm silken tofu
1 tablespoon vanilla extract
2 tablespoons raw apple cider vinegar
FILLING
12 ounces light firm silken tofu
1/2 cup light agave nectar
1 cup smooth peanut butter
1 tablespoon vanilla extract
1/2 teaspoon sea salt
Vegan Chocolate Ganache Frosting
Chopped toasted peanuts, for garnish (optional)

Steps:

  • Preheat the oven to 325°F. Line 2 cupcake pans with 18 paper liners and fill the empty cups half full of water to prevent scorching.
  • To make the cupcakes, mix the flour, baking powder, baking soda, salt, and cocoa powder together in a large bowl. In a food processor, blend the canola oil, agave nectar, soy milk, tofu, vanilla extract, and vinegar, scraping down the bowl often. Blend until very smooth, with no chunks of tofu visible, about 2 to 3 minutes. Combine the wet ingredients with the dry ingredients. Stir well and spoon into the prepared cupcake pan, leaving some room at the top of each cup. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and place on a cooling rack. Cool completely before filling and frosting.
  • To prepare the filling, blend the tofu in a food processor until very smooth and creamy, approximately 1 to 2 minutes. Add the agave nectar and blend again. Add the peanut butter, vanilla extract, and salt and blend thoroughly until very light and smooth. Refrigerate for 1 to 2 hours to firm before filling the cupcakes.
  • To assemble the cupcakes, you will need a pastry bag fitted with a large, plain smooth tip. Fill the pastry bag with peanut butter mousse and insert the tip halfway into the top of a cupcake. Squeeze filling inside each cupcake just until it starts to expand.
  • Next frost the tops. If the frosting is too firm, heat in the microwave for a few seconds to soften it up. Spread the ganache evenly over the tops of the cupcakes. Let the cupcakes sit in the refrigerator until ready to serve.
  • Garnish with peanuts if desired.

PEANUT BUTTER MOUSSE CAKE WITH CHOCOLATE CRUST (REFRIGERATOR)



Peanut Butter Mousse Cake With Chocolate Crust (Refrigerator) image

If you only make one cake this month, then this is one you will have to try. Better than any dessert that is served in a fancy restaurant. This cake can be prepared up to 2 days in advance, covered with a cake dome and refrigerated until ready to serve. To save time prepare the crust a day ahead. This is one dessert you should not pass up! Plan ahead this needs to chill for a minimum of 5 hours before serving. Cooking time is 5 hours chilling time.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 49m

Yield 12-14 serving(s)

Number Of Ingredients 14

1 (9 ounce) package chocolate wafer crumbs
1/2 cup sugar
1 teaspoon cinnamon
10 tablespoons butter, melted
2 cups creamy peanut butter
2 (8 ounce) packages cream cheese, room temperature
2 cups powdered sugar
1 1/2 tablespoons vanilla (yes tablespoon!)
2 cups whipping cream (unwhipped)
1/2 cup whipping cream (unwhipped)
1/4 cup sugar
1 tablespoon instant espresso powder
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
1 teaspoon vanilla

Steps:

  • For the crust: set oven to 325°F.
  • In a food processor blend the wafers, sugar and cinnamon to fine crumbs.
  • Add in melted butter and blend with on/off turns.
  • Press the crumb mixture onto bottom and up sides of a 10-inch springform pan (this can be prepared well in advance).
  • Bake for about 15 minutes, or until crust starts to puff up and darkens; cool completely.
  • For the filling: using an electric mixer, beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended.
  • Add in powdered sugar, and 1-1/2 tablespoons vanilla; beat well until blended.
  • Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.
  • Using a spatula fold into peanut butter mixture in three or four additions.
  • Spoon into prepared cooled crust.
  • For the topping: combine 1/2 cup whipping cream, 1/4 cup sugar and espresso powder in a heavy medium saucepan; stir over medium heat until the espresso powder dissolves and mixture comes to a simmer; remove from heat.
  • Add in the chopped chocolate; whisk until melted and smooth.
  • Whisk in 1 teaspoon vanilla; cool for 6 minutes.
  • Spread topping evenly over the filling.
  • Refrigerate cake until cold (about 5 hours, longer is better!).
  • Serve cake chilled and keep refrigerated.

Tips:

  • Use high-quality chocolate. The better the chocolate, the better the mousse will taste. Look for chocolate with a cocoa content of at least 70%.
  • Make sure the chocolate and cream are cold before you start. This will help the mousse to set properly.
  • Whip the cream until it forms stiff peaks. This will give the mousse a light and airy texture.
  • Fold the whipped cream into the chocolate mixture gently. Over-mixing will deflate the mousse.
  • Chill the mousse for at least 4 hours before serving. This will allow it to set completely.
  • Garnish the mousse with whipped cream, chocolate shavings, or peanut butter cups. This will make it look more appealing and taste even better.

Conclusion:

Chocolate peanut butter mousse is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate flavor, creamy peanut butter filling, and light and airy texture, this mousse is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give chocolate peanut butter mousse a try. You won't be disappointed!

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