Peanut Butter White Chocolate Mousse
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
A scrumptious creamy delectable, this mousse is a celebration in the mouth! Easy to make, easy to procure the ingredients, and effortless to gulp!
  • Almond vanilla milk - ⅓ - ½ cup
  • Chunky peanut butter - ½ lb
  • White chocolate - 42 g
  • Heavy whipping cream - 1½ cup
  • Vanilla extract - 1 tsp
  • Sugar - ¼ cup
  • Mint leaves - for garnish
  1. Blend the chunky peanut butter and milk into a smooth paste. The paste should not be too thin or thick. The amount I have suggested worked perfectly for me. Add ⅓ cup milk first, and then add the remaining in teaspoon full increments, so you can control the consistency. (You can also use smooth peanut butter in lieu of the chunky one. In that case, you will need less amount of milk compared to what is prescribed in this recipe).
  2. Melt white chocolate on a double boiler. Keep stirring until the chocolate melts. Set aside to completely cool. (I had one-fourth of a left over white chocolate bar, hence the weird 42 g measure. You can use an entire bar. In case you do that, adjust the sugar and the milk measure).
  3. Empty the peanut butter-milk blend onto a bigger bowl. Add the cooled white chocolate melt and fold in the mixture.
  4. Add heavy whipping cream, vanilla extract and sugar into another big bowl. And whip it (until thick) to form chantilly cream.
  5. Use a flat spatula to empty the cream over the peanut butter - milk mixture. Gently fold in the cream with this mixture.
  6. Divide this mixture into 4 glass bowls, or mason jars. Chill in the refrigerator for an hour. Garnish with mint leaves (oh so fresh!). And then dig right in!
Recipe by Hors d'oeuvre at