This dessert is pure decadence: Rich and creamy Peanut Butter Mousse with delicious sweet and salty chocolate pretzel crumbs.
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As a professional recipe developer who’s also a big worrier, I find myself worrying about a lot of things. For example, when I posted this roast recipe for the holidays, a TON of people told me they were making it. So naturally, I worried. What if I copied the instructions down wrong and caused people to ruin their $60 piece of meat?! Thankfully, the roast got RAVE reviews, and I got to stop worrying, but you get the point. I worry. A lot.
But there’s one thing that bothers me above anything else: when I work hard to develop a recipe, and come up with something that I absolutely LOVE, then it doesn’t take off the way I had hoped. I mean, sure. Some recipes that I had high hopes for went absolutely viral from day one, such as my Pretzel Crusted Chicken, my Ultimate Whole Wheat Challah, and my Doughless Potato Knishes. But sometimes, a recipe I love falls through the cracks, like my favorite salad dressing ever, these delicious, easy and pretty Zucchini Chicken Pinwheels, or, one of my best desserts ever, this peanut butter mousse.
Wait. Are you confused? This is a new recipe, so why worry that it won’t get noticed? Well here’s the interesting thing. I’ve noticed that when I include a gem of a recipe within another recipe, people don’t realize what’s right in front of their faces. Like the above mentioned salad dressing – put it alongside a salad recipe, and people don’t realize how incredible the dressing is for whatever they want. Or this peanut butter deliciousness. I had previously featured it as the filling for these ice cream sandwiches, but it just never got the attention it deserved.
I realized this had to change when my friend Brucha (aka my BFF) asked for a peanut butter mousse recipe, and was surprised to discover that I had one hiding in plain site. She made it, and exclaimed “oh my gosh! It’s like the peanut butter mousse at [insert name of trendy NY restaurant]!” So I figured it was time to repurpose an old gem, and give it the chance it really deserves to shine in the spotlight.
So here we are. Peanut Butter Mousse Cups with a phenomenal sweet and salty crumb topping – let me tell you guys. This is about to become your new favorite dessert. (Do I say that a lot? Oh dear.)
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- 1½ cups parve whip or heavy whipping cream, divided
- 1 (8-oz) package cream cheese or soy cream cheese
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 cups coarse pretzel crumbs
- 2 cups coarse Oreo cookie crumbs
- 6 Tablespoons oil
- 4 Tablespoons brown sugar
- 1 teaspoon kosher salt
- In the bowl of an electric mixer fitted with the whisk attachment, beat 1 cup of the whip until stiff. Remove from mixer and set aside. (There is no need to wash the mixer at this point.)
- Add cream cheese, peanut butter and vanilla to mixer and beat until combined.
- Add powdered sugar and beat to combine.
- Add the remaining half cup of whip and beat until mixture is combined and smooth.
- Using a rubber spatula, gently fold reserved whipped cream into the peanut butter mixture and stir until just combined. Do not overmix.
- Place mixture in the fridge for an hour or two, up to overnight, until the mixture is stiff enough to pipe.
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix together all ingredients and toss so everything is evenly coated.
- Spread mixture on reserved baking sheet and bake for five minutes. Stir, then bake for an additional 3 minutes.
- Remove from oven and set aside to cool completely before using.
- To assemble, place a small amount of crumbs in the bottom of a small cup (the cups in the photo are 2 ounces) then top with mousse, filling the cup about ¾ full. Top with another layer of crumbs.
- You can store these in the fridge for a few days, or in the freezer for a while.
Tools Needed for This Recipe:
Rubber Spatula (I have this one and I love it!)
Piping Tip (This is the one I recommend)
If you liked this recipe, you’ll also love:
Coffee Cheesecake Mousse Trifles
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Thanks for visiting! If you’re going to be at KosherFest, make sure to stop by the Author’s Corner and say hi! I’ll be selling and signing books there. P.S. Come back soon for the ultimate fall-inspired-shabbos-dish. -Miriam
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Can you please tell me where to buy the 2 ounce cups that you used for Peanut Butter Mousse with Chocolate Pretzel Crum recipe?
I found them in my local grocery store!
What is the name of your local grocery store? Do you know where these 2 oz cups can be purchased in Flatbush?
Hi was wondering if I am able to leave out cream cheese as like my mousse to be more of a lighter dessert?
I don’t recommend it, as the texture relies on it.
Can this work with lotus spread instead of peanut butter
I’ve never tried it, so I can’t say for sure.
Is it like the mousse at Amsterdam Burger? 🙂 🙂 I’ve been wanting to replicate that one!!
Yes! Very much like that one!
Can i make this recipe in a 9×13 pan?
You can, but it won’t serve quite so nicely. Better off filling a graham cracker crust with the mixture.
which crust do u recommend? the dark or light? what toppings can i add that would look nice for the pie crust?
You can use a graham cracker crust if you prefer. You’ll have to serve it frozen though, or it won’t slice.
I ended up making it in a 9 x 13 pan since i didn’t have a pie crust on hand. i served it slightly defrosted and it wasn’t too difficult to serve. i ended up putting all the crumbs on top, it was a bit much so i would half the amount if i decided to do that again.
It was delicious dessert that wasn’t very hard to make or complicated.
Thanks Miriam for all your awesome recipes!!!!
What can I use to replace the cream cheese ?
I don’t like the taste Thanks
You don’t taste it much here, but it’s integral to the texture of the recipe, so if you’re not going to use it, you’re best off finding a different recipe.
This was amazing!!
Does this freeze well?
This recipe sounds yum! Any idea if I can find soy cream cheese in Israel?
Osher Ad has Toffuti cream cheese but it’s expensive.
Do I freeze it already made with the crumbs? Or do I put the crumbs on right before serving?
Either way will work.
If I put the mixture into the fridge overnight, does it need to be covered?
Hello – this recipe looks fabulous and I plan on trying it for a wedding I am hosting for my niece. Can you explain how I would go about freezing it and how long you think it would last? For instance, do I make the mousse, freeze it, but them compile it with the topping the day of (or before) the wedding? Or can I freeze the individual cups? What is the appropriate way to defrost it? Thank you in advance!