Chocolate–Peanut Butter Mousse
Ingredients
For the Chocolate Ganache:
- ½ cup dark chocolate, chopped
- ⅓ cup heavy cream
For the Peanut Butter Mousse:
- 4 ounces full-fat cream cheese, at room temperature
- ½ creamy peanut butter
- ½ cup confectoners' sugar
- ½ tsp. pure vanilla extract
- ⅔ cup heavy cream
For Additional Options to add Between Layers:
- Roasted peanuts, chopped
- Brownie squares/pieces
- Chocolate cake
- Chocolate peanut butter cups or another chocolate candy
- Whipped cream
Instructions
To prepare the chocolate ganache:
- Place chopped chocolate in a medium heat-proof bowl; set aside.
- In a small saucepan, over medium heat, bring cream just to a boil.
- Immediately pour cream over chocolate and let sit without stirring for 1 minute.
- Whisk mixture gently until completely melted and smooth.
- Allow to cool slightly before using.
To prepare the peanut butter mousse:
- In a large bowl, using a mixer fitted with the paddle attachment, on medium-high speed, beat cream cheese, peanut butter, powdered sugar and vanilla extract until fluffy and smooth.
- In a medium bowl, using an electric mixer fitted with the whisk attachment, whisk heavy cream until it holds its shape (it should have the texture of shaving cream).
- Using a spatula, gently fold half of the whipped cream into the peanut butter mixture; fold in the other half.
To assemble and serve:
- Fill each jar with two alternating layers of peanut butter mousse and chocolate ganache.
- Feel free to use other ingredients such as chocolate candy or whipped cream in between the layers or as toppings.
Notes
Parfaits will keep for 4 days in the refrigerator.