White Chocolate Mousse is so delicious, that the first bite causes you to close your eyes while continuing to hold the spoon in your mouth. A decadent dessert perfect for savoring while dreaming of snow:)
I can remember as a kid going to the local ice cream store to order a cone of white chocolate mousse. Although, back then I was sure it was called ‘white chocolate mouse’ and ordered it as such. For some reason they never corrected me, but obliged my addiction for chocolate covered rodent ice cream! Needless to say I’ve been a lifelong flavor fan.
In true Two Cups Flour fashion I tweaked the flavors to include peanut butter and butterscotch. Trust me, you’re gonna love it!
What is a Mousse?
Mousse is made by whipping cream and egg whites into an airy texture. Flavorings of chocolate, coffee, and caramel are the added. Depending on the ratio of whipped ingredients to sweeteners, the final mousse can be either thick and creamy or light and fluffy. Mousse can be eaten plain, used as a dessert topping, or scooped with a cookie.
White Chocolate Mousse Tips:
- Beat your egg whites into stiff peaks, then gently transfer to a separate bowl.
- Melt your white chocolate and butterscotch together. I use a microwave save bowl and stir every 30 seconds until melted for about 1.5 minutes total heat time.
- Stir the peanut butter and egg yolks in with slightly cooled melted chocolate.
- Whip the cream and chocolate peanut butter together to form stiff peaks.
- Slowly fold the stiff egg whites into chocolate peanut butter cream with a spatula.
- Spoon your mousse into clean glasses.
- Chill for about 2 hrs before serving.
- Add a dollop of whipped cream and a sprinkling of cinnamon on top of your mousse.
- Eat with gingersnap cookies!
This Recipe inspired by Donna Hay’s White Chocolate Mousse!
Check out this Recipe for creamy Sunflower Butter Cannoli!
Peanut Butter White Chocolate Mousse
Ingredients
- 1 Cup (100 g) White Chocolate chips melted
- 3/4 Cup (200 g) smooth peanut butter
- 1/4 Cup (35 g)butterscotch chips melted
- 2 Eggs separated
- 1 Tbsp Dark Brown Sugar
- 1 Cup (250 ml) Heavy Whipping Cream
Instructions
- Separate the egg whites and yolks.
- Place egg whites in bowl of stand mixer and beat on medium high with whisk attachment until stiff peaks form.
- Gently transfer egg whites to a separate bowl.
- Melt your white chocolate and butterscotch together. I use a microwave safe bowl and stir every 30 seconds until melted, for about 1.5 minutes total heat time.
- Stir the peanut butter and egg yolks in with slightly cooled melted chocolate.
- Pour cream into bowl of stand mixer and combine with chocolate peanut butter mixture.
- Whip the cream and chocolate peanut butter together to form stiff peaks.
- Slowly fold the stiff egg whites into chocolate peanut butter cream with a spatula.
- Spoon your mousse into clean glasses.
- Chill for about 2 hrs before serving.
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