Peanut Butter Mousse

Does anyone have a good recipe for peanut butter mousse? I always use fresh whip cream, and make sure to refrigerate the bowl and the whisk I use, but for some reason, the mousse never seems to hold up. Any suggestions would be appreciated!
Thanks!
kelley

[m brown]

Kelly, try adding either white chocolate and cocobutter to the mousse or gelatin. Write us your recipe and we can fix it!

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bake first, ask questions later

Wow, ask and ye shall receive. Welcome Kelley, I'm very new as well. I'm starting to think that cchiu isn't really a person, but an enormous search engine . . . you scare me, cchiu.

Wow, no kidding! Thanks for all the great suggestions....My chocolate espresso ganache cake (with peanut butter mousse...) should turn out much better! Thanks everyone!
Kelley

[mudbug]

Peanut Butter Mousse Recipes and more!

Peanut Butter Mousse

2 cups smooth peanut butter
1 lb. ricotta cheese, at room temperature
2 cups confectioners' sugar
2-1/2 Tbsp. heavy cream
1 Tbsp. vanilla extract
2 cups heavy cream, whipped
grated bittersweet chocolate


Cream together the peanut butter and the ricotta. Beat in the sugar. Beat in the 2-1/2 Tbsp. cream and vanilla. The mixture must be very smooth and well combined. Fold the whipped cream into the peanut butter mixture. Spoon the mixture into individual glass goblets. Chill for several hours. Garnish with grated chocolate just before serving.

Serves 10.

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Peanut Butter Mousse

8 ozs. cream cheese, softened
2/3 cup crunchy OR creamy peanut butter
2-1/4 cups unsifted confectioners' sugar
1/2 cup light cream OR half and half
1 cup heavy cream

Chill a medium bowl in refrigerator or freezer for at least 15 to 20 minutes. Meanwhile, in large bowl, combine softened cream cheese, peanut butter, and confectioners' sugar. Add about half of the light cream. Starting mixer on low speed, combine these ingredients thoroughly, gradually increasing speed to
high (medium if you're using a stand mixer). Mixture will be thick. Scrape bowl and beater(s) with rubber spatula. Gradually add remaining light cream, beating at low speed to incorporate, then at high speed (medium speed for a stand mixer) to blend thoroughly. Scrape off beater(s), but do not bother
to wash them.

In chilled medium bowl, beat heavy cream at high speed until just before stiff peak stage. All at once, add to peanut butter mixture. With rubber spatula,
quickly but gently and thoroughly fold the two together only until they are combined (mixture may start to set up while you're working with it).

Cover tightly with plastic wrap and freeze 6 hrs.

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Peanut Butter Mousse Pie http://www.globalgourmet.com/food/ilc/0799/mousse.html

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FROZEN PEANUT BUTTER MOUSSE

1 egg white
1/4 c. sugar
1 c. heavy cream
1/2 c. creamy peanut butter
1/2 c. milk
1/4 c. light corn syrup
dash of salt

Beat egg white in small bowl until soft peaks form.
Gradually beat in sugar until stiff peaks form. Reserve. Beat
cream in small bowl until stiff. Reserve. Place peanut butter
in a medium-sized bowl. Gradually beat in milk until smooth.
Mix in corn syrup and salt until well blended. Fold egg white
and cream into peanut butter mixture until smooth and well
blended. Pour into 8 (4 ounce) individual serving cups or 1 (1
quart) bowl. Cover and freeze until firm, about 1 hour for
individual servings and 3 hours for 1 quart container.
To serve, remove mousse from freezer and let stand in
refrigerator 10 minutes for individual servings, 30 minutes for
1 quart container. (Contains 261 calories per serving.)

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Chocolate and Peanut Butter Mousse Cake

1 box devil's food cake mix (18.25oz)
1/4 cup all-purpose flour
1/4 cup milk
1 1/2 sticks unsalted butter (3/4 cup) - divided, at room temp
1/2 cup crunchy peanut butter
2 cups confectioner's sugar
1/2 teaspoon vanilla extract
1 bar dark chocolate (4oz), - chopped OR
3/4 cup semisweet chocolate morsels

Heat oven to 350F. Prepare cake mix and bake according to package directions in two 9" round cake pans. Cool layers completely.

In medium nonstick saucepan, whisk flour and milk over medium heat. Cook 1 to 2 minutes, until thickened, whisking to keep mixture smooth. Remove from heat; stir in 1 Tbsp butter. Refrigerate.

In large bowl, with electric mixer on medium, beat the remaining butter and peanut butter 1 minute or until smooth. Gradually beat in sugar and vanilla on low. Slowly add flour mixture, continue beating until light and fluffy.

Fill and frost cake layers with peanut butter mousse (use a scant 1 cup between layers).

For chocolate curls, microwave chocolate on high 30 seconds to 1 minute, until melted; stir until smooth. With rubber spatula, spread chocolate in a thin layer on baking sheet. Refrigerate about 5 minutes, until firm but not brittle.

Hold a flat metal spatula at a 45 angle to push chocolate away from you against baking sheet. Place baking sheet against back of counter so it doesn't move when you push against it.

[mudbug]

Let us know how it turns out Kelley!