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Peanut Butter Mousse and Chocolate Truffle

Peanut Butter Mousse and Chocolate Truffle


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1 1/2

frozen whipping cream

1

cup creamy peanut butter

1

cup crumbled chocolate cookie

Truffle:

1/2

cup of whipping cream

3/4

cup of dark chocolate, chopped

Hide Images

  • 1

    In a chilled bowl, whip the cream with the vanilla until soft peaks form. Keep in the refrigerator.

  • 2

    In another bowl, whip the peanut butter and cream cheese until achieving a very creamy consistency. Stir in sugar, whip until dissolved and mixed well with whipped cream.

  • 3

    In dessert glasses alternating layers of mousse and graham crackers. Refrigerate for an hour.

  • 4

    Truffle:Boil the cream in a saucepan. Turn off the heat and add all the chopped chocolate. Let stand about 3 minutes and then, using a spatula, stir from the center, until the chocolate is completely melted and looks smooth and shiny. Add butter and stir carefully.

  • 5

    Remove the dessert from refrigerator and top each one with a spoonful of truffle-or enough to completely cover the surface of the mousse.

  • 6

    Refrigerate truffles until firm, about 45 minutes and serve.

Expert Tips

  • Peanut butter mixes well with chocolate. You can add chopped and glazed peanuts as decoration.
  • You can make the truffle with milk chocolate or white chocolate, whatever you like.
  • You can use mint leaves as garnish.

No nutrition information available for this recipe

More About This Recipe

  • One of my favorite ingredients has always been peanut butter. It’s incredibly delicious and can be used in savory or sweet dishes, from simple peanut butter on toast to many other more complicated recipes.Whenever I taste this ingredient, I am immediately transported to my childhood and I am reminded of my paternal grandfather who would always bring me jars of peanut butter because he knew how much I loved it. I would always devour them with either bread and guava jelly, or crackers; sometimes I’d add a spoonful to my milk or mix it with chocolate. It was magical… and delicious!This recipe started out as a pie, but has evolved over time into this creamy and delicate pastry. Believe it or not, peanut butter actually has a very subtle taste that isn’t too invasive, making this dessert perfect for any occasion.You can make it ahead of time and keep it refrigerated. Leave it at room temperature for 15 minutes so it’s not frozen when you serve it and the creamy texture of the mousse can be enjoyed. I’m sure you’ll enjoy this dessert as much as I do!

Peanut Butter Truffle Mousse Cheesecake

Fluffy peanut butter truffle mousse cheesecake topped with a peanut butter mousse layer and drizzled in warm peanut butter sauce.

I apologize to you in advance for this madness. But I do have a good excuse &ndash last week my husband and I celebrated our 10 year wedding anniversary! So he gave me a gorgeous ring and I gave him&hellipa gorgeous cake (don&rsquot you think?). But I couldn&rsquot stop with peanut butter truffle mousse cheesecake. I mean, this is a once in a lifetime celebration, right?

Once in a lifetime, People!

Let&rsquos break this down, shall we?

This fluffy and full cheesecake is resting on a chocolate peanut butter Oreo crust, topped off with a thick layer of peanut butter truffle mousse and Reese&rsquos Cups. Then&hellipwell, then I felt the need to drizzle it with warm peanut butter sauce.

So I made my husband&rsquos favorite dinner and then surprised him with this beauty. I ran out of time to make him a card though &ndash that&rsquos okay isn&rsquot it? If you&rsquoll excuse my ramblings for a minute let me just tell you how happy I am to be married to my best friend! We are high school sweethearts and had dated 6 years before we graduated college and got married. He still makes my heart go all aflutter and I am full to bursting with love for him. We laugh every day and truly enjoy one another&rsquos company. Believe me when I say I count my blessings every day.


Honestly the Best Peanut Butter Balls (Truffles!)

  • Soft + creamy
  • Easy with no baking involved
  • Pure peanut butter cup flavor
  • Only 6 simple ingredients
  • Freeze beautifully

Go ahead and double this recipe. It’s scary how quickly 32 PB balls disappear. Ahh!


Easy Keto Chocolate Mousse Pie with Peanut Crust

The last month has been very hectic for me. I have been spending most of my time at work, only coming home to eat and sleep. The only enjoyable activity has been watching my daughter play in her high school field hockey games.

Things at work are winding down and I expect to only be at work 40 hours this week. Over the last month, I have made two full pans of the spinach lasagna recipe from my last post.

The low carb lasagna has been my main meal other than tossed salads with meat and cheese. Protein bars and shakes have been getting me through my ten hour work days.

We were very fortunate not to lose power in the snow and ice storm that passed through our area last weekend. That would have made things much worse, especially since it has been getting very cold at night here in southeastern Connecticut.

There are a number of people that I work with who live a little farther away and were affected by the power outages. These outage seem to be much worse than the one I was affected by when Hurricane Irene came through.

After Halloween, I saw all my coworkers enjoying the chocolate leftovers. This must have initiated my chocolate cravings and led to the creation of a sugar free chocolate mousse pie.

The mousse is a slight modification of the Hershey recipe which uses regular sugar. A recipe by Hershey is what inspired a few of my other low carb mousse recipes like these chocolate and raspberry ones.

To make the mousse low carb, the only real change is to replace the sugar. I&rsquove made both the regular and dark chocolate mousse recipes found at the Hershey website.

The dark chocolate mousse is definitely much richer and the one I prefer. My daughter even enjoys eating it and commented on how good it was.

That&rsquos why I chose that one to make this sugar free chocolate mousse pie with peanut flour pie crust. The dark chocolate is a much better compliment to the hint of peanut butter in the crust.

I made this low carb pie for my extended family on Thanksgiving. It was loved by all who tried it. It even satisfies those who still eat a high carb diet.

This is one of those recipes that you can bring to please all your family and friends. They don&rsquot have to be on a low carb diet to enjoy this yummy treat.

I think the Hershey dark chocolate cocoa is something that is going to be a staple in my pantry from now on. The filling in this easy chocolate mousse pie is absolutely delicious.

Although the pie is awesome, you don&rsquot have to use the mousse in a pie. We love to serve the dark chocolate mousse in individual dishes topped with whipped cream.

The peanut flour pie crust is an added benefit. We all know that peanut butter and chocolate were made for each other.

You&rsquoll get that added peanut flavor by making the pie crust out of peanut butter and peanut flour. However, you can use a coconut flour pie crust or a low carb pie crust from a favorite recipe.

You can also use a no-bake crust if you&rsquod rather not turn on the oven for this easy chocolate mousse pie. A standard cheesecake type crust like the one used in this no bake cheesecake would work well.

Once you give this super simple dark chocolate mousse a try, it will become a regular low carb dessert in your rotation. Turning it into a pie is just one of the many options.

When I&rsquom stumped for a yummy dessert to bring to a last minute get together, this is one recipe that I turn to. I also make this mousse when I have extra heavy cream to use up in the refrigerator.

I even think this mousse would make a perfect base for a chocolate cream pie. Simply top it off with some low carb stabilized whipped cream made with a stevia blend or Swerve.

This easy chocolate mousse pie is a great dessert to make that isn&rsquot overly complicated. And will certainly satisfy any chocolate craving.

The next time you are in the mood for a yummy chocolate treat, keep this recipe in mind. It will not disappoint!

You may even want to do a chocolate and peanut butter mousse filling to up the peanut butter flavor. Just half the amount of the chocolate mousse and add a layer of mousse made with peanut butter.


Chocolate Cookie Cups with Peanut Butter Mousse Filling

Peanut Butter Chocolate Cookie Cups &ndash chocolate and peanut butter fans will love these bite sized treats! Who can resist a cookie cup filled with peanut butter mousse and topped with a peanut butter cup?

HOW TO MAKE PEANUT BUTTER CHOCOLATE COOKIE CUPS

  • butter (Make sure it is softened to room temperature. You can even leave it out on the counter overnight to soften up.)
  • granulated sugar
  • brown sugar (I used light brown sugar, but dark would also work.)
  • egg (I used a large egg.)
  • vanilla extract
  • all purpose flour
  • unsweetened cocoa powder (I just used regular Hershey&rsquos cocoa powder.)
  • baking soda
  • baking powder
  • salt
  • mini peanut butter cups (for garnish)
  1. Spray your mini muffin tins with cooking spray and preheat the oven to 350 degrees.
  2. Cream butter and sugars, beat in eggs and vanilla. Stir in dry ingredients.
  3. Roll dough into balls and place in mini muffin cups.
  4. Bake for about 10 minutes, then make indentations in the cups with a small measuring spoon. This will ensure that you have plenty of space for the delectable peanut butter filling!
  5. Let cups cool for a few minutes in the pan, then carefully remove to cooling racks to cool completely.
  6. Prepare mousse as directed pipe it into cooled cups.
  7. Top each cookie cup with a halved mini peanut butter cup.

HOW TO MAKE PEANUT BUTTER MOUSSE

  • whipping cream (or heavy cream)
  • powdered sugar AKA confectioners sugar
  • creamy peanut butter (I don&rsquot recommend crunchy peanut butter for this recipe.)
  1. Whip cream till stiff peaks form set aside.
  2. Beat peanut butter and powdered sugar with a hand mixer till smooth. Fold in the whipped cream.
  3. If you will not be using the mousse right away, cover it and store it in the refrigerator.

CAN I MAKE THESE CHOCOLATE COOKIE CUPS AHEAD OF TIME?

Absolutely! You can make the cookie cups a couple days early. They will be fine at room temperature for 2-3 days if stored in an airtight container.

Or if you prefer, you can make them weeks ahead and freeze them. You can store them in the freezer for up to 3 months. Just make sure you cool them completely before freezing. I like to freeze my cookies in heavy duty freezer ziplock bags.

It&rsquos best to make the mousse the same day you serve it. You can make it the day before, but it does start to deflate and separate after a few hours. If you must make it early and you notice that it isn&rsquot as fluffy, you can beat it for 30-60 seconds to aerate it. Just be careful, you don&rsquot want to overbeat it!


This Incredible Vegan Chocolate Mousse Recipe Uses the Savviest Ingredient Ever

Something magical happens when you whip up aquafaba, the fancy word for bean water, aka thick liquid found in your can of BPA-free chickpeas (or in your home-cooked beans). It gets fluffy, airy, and absolutely reminiscent of meringue – sans eggs. Fold in melted chocolate, a dash of coconut sugar, and a few more goodies into the bowl, and you’ll have yourself a decadent, vegan chocolate mousse recipe made with the most culinary savvy ingredient around.

Aqua-what? If you’ve never heard the word before, fret not. Aquafaba was coined in 2015 by a now 50,000-strong community group on Facebook (Vegan Meringue – Hits and Misses!) who had been experimenting with chickpea brine for its surprising abilities to replace egg whites in recipes. Decadent treats like cakes, brownies, marshmallows, meringues, ice cream, macaroons, and more could be made vegan simply by using aquafaba as an egg alternative.

Aqufaba’s versatility has led to chickpea water totally becoming a thing and finding its way into gourmet and home kitchens, prepared foods like mayonnaise, cocktails, (whiskey sour anyone?) and pop-up restaurants around the country. News outlets like The New York Times and Bon Appetit are even writing on the marvels of chickpea brine, noting aquafaba to be a vegan wonder ingredient.


Chocolate-Hazelnut Mousse Trifle

This post may contain affiliate links. Please see my disclosure policy for more information.

After the sock monkey cake I made last week, I had mucho chocolate cake left over in the form of cake tops and excess batter. I follow the “better safe than safe-ish” rule of cake making, so if a recipe calls for 3 pounds of batter, you can bet I’ll make 4 pounds or more, just to be safe.

This always seems like a good idea, until I remember that I’m apparently a child of the Great Depression who can’t throw anything away, and thus I find myself in front of the refrigerator at odd hours, gnawing on refrigerated cake scraps clutched between my hands like a sea otter.

There is no dignity in that kind of life, my friends.

So this time, instead of just pounding back the cake straight, no chaser, I used the leftover cake scraps to make this Chocolate-Hazelnut Mousse Trifle. The idea was that we’d give away the trifle and thus eat less cake ourselves, but we both loved it so much I’m not sure the plan actually worked. We decimated this trifle through a series of small, strategic forkfuls over the course of a few days…although we did manage to share some with friends! It’s the little victories, right?

I’ve been wanting to make a hazelnut version of this Chocolate-Peanut Butter Pie for awhile now. This trifle is built on a similar concept, and the mousse recipe is closely related to the peanut butter filling. Instead of using peanut butter, though, I made my own hazelnut butter with toasted hazelnuts and hazelnut oil. It’s honestly much better than the peanut version, because of the fresh nuts and the loose texture of the nut butter, which makes the mousse lighter and airier.

The cubed cake is layered with hazelnut mousse, chopped hazelnuts, and a whipped chocolate ganache that adds an even more intense chocolate flavor. If that seems like too much chocolate for you, you can use whipped cream instead of the ganache, or omit it entirely and have just cake and mousse layers.

If the directions seem a little loosey-goosey, that’s because trifle is by nature incredibly hard to screw up. Truly, all you need to do is toss things together in a bowl. Putting them in discrete layers is a bonus, but it’s not required. It all looks like a hot, glorious mess once you spoon it out onto serving plates anyhow, so I recommend not worrying too much about the process and just enjoying the ride. If you find yourself overthinking anything, keep calm, have a spoonful of mousse, and carry on.

I’ve provided a recipe for chocolate cake down below, but you can always use your favorite recipe, a box mix, scraps from another cake project or a pan of brownies instead! The ganache will need to be made at least an hour before you assemble the trifle, so factor that in if you’re planning on using it.


MAKE AHEAD THESE PEANUT CHEESECAKE TRUFFLES FOR ANY OCCASION – TIPS

Make this recipe as per instructions, completely ahead. – that is you will make the truffles, refrigerate , coat it with ganache. let it set and store them back in the fridge.

You can make these a day in advance.

To make it atleast a few days in advance, then store them in the freezer. To serve then you will thaw in the refrigerator over night and then serve.

Any which way you choose to do, I recommend serving them at room temperature.


Is chocolate mousse vegan, or vegetarian?

Again, it all depends on the ingredients you use. I made this chocolate mousse recipe with vegetarian/vegan ingredients so this one it is (I even used coconut milk).

Other recipes may include normal milk, gelatine, or double cream which are certainly not vegan.

Again, if you buy it from the store, read the label as they may contain traces of non-vegetarian ingredients.

Now let’s move on to another question that I often hear from foodies.


Ingredients

Yum and double yum! This super creamy and delightful Peanut Butter-Chocolate Mousse will please the chocolate and peanut butter fans at your table. Piped into small dishes, this is one special treat. Photo Credit: HANNAH KAMINSKY

½ cup nondairy milk
1 block (14 to 16 ounces) firm regular tofu, drained and cubed
3 heaping tablespoons smooth peanut butter
¼ cup vegan powdered sugar
½ cup vegan dark chocolate chips

Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling. Put the tofu, peanut butter and sugar in a blender container, then add the chocolate chips. Pour in the steaming hot nondairy milk and process until completely smooth. Spoon or pipe the mixture into dessert dishes and refrigerate 4 to 24 hours. Serve chilled.


Recipe Summary

  • 1 (18.25 ounce) package brownie mix (such as Betty Crocker®)
  • ⅔ cup vegetable oil
  • 2 eggs
  • ¼ cup water
  • 1 (15.25 ounce) package chocolate cake mix (such as Pillsbury ® Moist Supreme®)
  • 1 cup water
  • 3 eggs
  • ⅓ cup vegetable oil
  • 4 cups milk
  • 1 (16 ounce) jar peanut butter
  • 2 (3.5 ounce) packages instant chocolate pudding mix
  • 2 (8 ounce) containers whipped topping
  • 12 chocolate-covered peanut butter cups (such as Reese's®)

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13-inch baking pan and two 9-inch round cake pans.

Combine brownie mix, 2/3 cup vegetable oil, 2 eggs, and 1/4 cup water in a large bowl. Mix with a wooden spoon until well-blended, about 3 minutes. Pour into 9x13-inch baking pan and spread evenly.

Bake brownies in the preheated oven until a toothpick inserted into the center comes out clean or with a few moist crumbs attached, 28 to 31 minutes. Cool completely, about 30 minutes. Cut into bite-size pieces.

Combine cake mix, 1 cup water, 3 eggs, and 1/3 cup oil in another large bowl. Beat with an electric mixer on medium speed until well-blended, about 2 minutes. Divide batter between 9-inch round cake pans, smoothing tops.

Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 29 to 33 minutes. Cool in the pans, 10 to 15 minutes, before transferring to wire racks to cool completely, about 20 minutes more. Crumble cakes into large crumbs.

Beat milk, peanut butter, and pudding mix together with an electric mixer on medium speed until blended, about 2 minutes. Let sit until thickened, about 10 minutes.

Place 1/3 of the brownie pieces in the bottom of a large trifle or punch bowl. Top with 1/3 of the cake crumbs, 1/3 of the pudding, and 1/3 of the whipped topping. Continue layering remaining brownie pieces, cake crumbs, pudding, and whipped topping, ending with whipped topping.

Cut each chocolate-covered peanut butter cup into thirds so that you have long strips. Decorate sides and top of the trifle with chocolate strips.