Servings: 8
1 cup peanut butter, smooth * See notes
1 cup cream cheese softened
1 cup sugar free powdered sugar
1 teaspoon vanilla extract optional
1 cup heavy cream
In a large mixing bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla extract and set aside. In a separate mixing bowl, beat together the heavy cream until stiff peaks form.
Gently beat through ¼ of the whipped heavy cream into the peanut butter mixture. Fold through another ½ of the cream and mix well. Add the remaining cream until combined.
Transfer the mousse into a piping bag with a swirly tip. Pipe into mason jars or glass jars and refrigerate for at least 30 minutes.
Notes
* You can use smooth almond butter or tahini.
TO STORE: The mousse should always be stored in the refrigerator, covered. It will keep well for up to 2 weeks.
TO FREEZE: Cover the mousse completely and store them in the freezer, for up to 6 months. Thaw in the refrigerator overnight before serving.
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