Peanut Butter Mousse

Pie.
Who doesn’t love it?
Peanut Butter and chocolate.
A marriage made in Heaven, for sure!

I’ve taken my peanut butter pie recipe and adapted it into this rich, creamy peanut butter mousse for when that hankering’ for peanut butter and chocolate hits and you don’t want to make a crust. It’s also great for company dessert, breakfast or even lunch on occasion. 😉

Since I’m doing Trim Healthy Mama‘s eating plan, I made this sweetened condensed milk to use in this recipe. It worked great! But, you could use a 12 oz. can from the grocery store. It will work just as well.

I topped these little dishes of deliciousness with a rich, thick ganache made from a Lily’s stevia-sweetened chocolate bar and some heavy cream then some (stevia) sweetened whipped cream and chopped peanuts. Feel free to adapt the whipped cream to your tastes by using either 10x sugar or an alternative sweetener of your choice.

A few notes:

• If you’re doing Trim Healthy Mama then you’ll want to keep this sugar-free to be an S-meal.
• If you’re not worried about the sugar, you may use canned sweetened condensed milk in the recipe.
• To top the mousse, I made a ganache from a 3 oz. bar of Lily’s chocolate and 2 Tbls. heavy cream. Heat for 30 seconds – 1 minute in a microwave and allow to sit for 3 minutes. Stir until smooth. Drizzle on mousse.
• Use your favorite whipped cream topping or make your own using a sugar-free alternative sweetener.

Peanut Butter Mousse

 

Author:

mrfarmersdaughter.com

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Ingredients

• 8 oz. cream cheese, softened
• 12 oz. sweetened condensed milk
• (If doing sugar-free, use recipe in notes for sweetened condensed milk)
• 1 c. peanut butter, sugar-free
• 1 Tbls. fresh lemon juice
• 1 cup heavy whipping cream, whipped stiff

Instructions

1. Beat cream cheese until softened.
2. Add sweetened condensed milk and mix well.
3. Add peanut butter and lemon juice and mix well.
4. Fold in ⅓ whipped cream gently until mixed well and lightened.
5. Fold in remaining whipped cream.
6. Pour into individual serving dishes, make a trifle with it or use it as a pie filling.
7. It freezes well for up to 2 months. Soften in a refrigerator overnight before serving if frozen.
8. Serve with warm ganache and lightly sweetened whipped cream.

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