Peanut butter mousse from KBD short on time

Has anyone made this recipe? Is it worth trying?

TIA!

Silver Member Joined: Dec 13 2007 Posts: 744

I've made it - it's delicious and very rich

Platinum Member Joined: Nov 17 2008 Posts: 5050

I was at my DILs over sukkos when she made it. Actually, I made most of it, with her giving me the recipe and the ingredients (I was helping in the kitchen). Other than needing to master her bosch mixer which I'd never used before, it was quite easy. Tasted great, but very rich.

Thanks, ladies.

I made it once and it was good, but I started making it as PB Mousse Pie and it is even better! I pour it into a chocolate pie crust and freeze it. You can sprinkle chocolate shavings on top if you want. Then take it out about 1/2 hr before serving. So easy and delicious!

Okay, will someone please post the recipe please! I'm assuming it has pareve whip. Any way to make it without?

1 (8 oz.) block cream cheese or nondairy cream cheese such as Tofutti brand
1 cup creamy peanut butter
1 Tbsp pure vanilla extract
1 cup confectioner's sugar, sifted
1 cup heavy cream or nondairy whipping cream (for Parve use Richwhip brand)
6 oz. choc chips, optional for garnish
1 Tbsp corn syrup or vegetable shortening such as Crisco, optional for garnish
Directions
In a bowl of an electric stand mixer, beat the cream cheese, peanut butter, and vanilla extract on medium speed until smooth. Add the confectioner's sugar and beat on high speed until well-incorporated.
When the mixture is combined and smooth, pour in the cream. Mix on low speed and then beat on high for 4 minutes.
Pour into serving dish. Refrigerate for 20 min or more until firm.
If making the garnish, melt the choc with the corn syrup or shortening in a small container in the microwave, on medium power for 2-3 minutes. Stir at 30-second intervals. Scoop into a heavy-duty quart-sized Ziplock bag. Snip the corner. Line a cookie sheet with parchment paper. Drizzle choc onto the prepared sheet, making zigzags in both directions to form 8 lattices. Place into the refigerator to chill and firm.
Place a lattice on each dessert plate and top each with a scoop of peanut butter mousse.

Gold Member Joined: Mar 08 2006 Posts: 2405

like e/o said, it's rich but really delicious! I serve it with brownie and I've had guests ask for more.

Can this be made a couple days in advance & frozen?

Gold Member Joined: Mar 08 2006 Posts: 2405

Thanks, pinktichel! Smile

Have you ever tried making the chocolate lattices?

Gold Member Joined: Mar 08 2006 Posts: 2405

Silver Member Joined: Dec 02 2009 Posts: 979

mmmmmmmmmm!!!!!!!!!! gonna make it - and freeze it and serve it as pb-chocolate icecream!

Love this recipe! The chocolate lattices are really cool and not that difficult to make.

Active Poster Joined: Jan 06 2010 Posts: 94

Hi everyone,
I know this is an old thread, but I love this recipe and plan on making it this Shabbos for a bunch of family who is coming. My father particularly loves marshmallows- does anyone have any suggestion for making a marshmallow sauce on top of the mousse? Any other delicious additions you've made to this recipe?
TIA!

No idea about marshmellow sauce. Maybe u can serve it with a few mini marshmellows on the plate?

Susie writes that when she isn't short on time, she serves a scoop of pb mousse, a scoop of chocolate mousse, a pb cookie, and a double chocolat chip cookie. I have done this and it is an amazing dessert!