Peanut Butter and Jelly Chocolate Mousse
This peanut butter chocolate mousse is light, fluffy, and swirled with ribbons of raspberry jam. You can top off this mousse with fresh whipped cream or eat it on it’s own, it’s and easy chocolatey dessert everyone will love!
PB&J Chocolate Mousse
This chocolate mousse is so light and fluffy, with ribbons of raspberry jam swirled throughout. There is peanut butter in the base of the mousse, but feel free to drizzle some extra on top, if you are a peanut butter fanatic like myself!
All components of this mousse are fully cooked so you don’t have to worry about consuming raw eggs. It starts with a simple pastry cream, flavoring it with peanut butter and chocolate, then a swiss meringue is folded in, followed by fresh whipped cream. It’s an easy dessert to whip up that everyone will love!
Ingredients you will need for this recipe
Whole Milk
Eggs
Cornstarch
Sugar
Semi Sweet Chocolate
Peanut Butter
Raspberry Jam
Heavy Whipping Cream
Tips on making this recipe perfectly
Cool the pastry cream slightly before folding in the meringue and the whipped cream. If the pastry cream is too hot it will deflate the meringue and melt the whipped cream. The mousse will still set up but it will not be as light and fluffy. Keep the pastry cream covered with plastic wrap (so a skin doesn’t form) and let cool at room temperature until it is warm to the touch, about 30-45 minutes.
Stir the egg whites constantly when they are over the water bath, so they do not cook. The goal in warming them is to make them safe to eat, not cook them because then they will become scrambled.
Use a high quality chocolate for this recipe, I like to use Scharffen Berger 64 or 70% chocolate when I bake.
Give the mousse several hours to chill and set in the fridge before serving. 4-6 hours should be plenty of time. This mousse can be made ahead of time or even the day before.
Other chocolate desserts to try
Easy 4 Ingredient Chocolate Souffle
Chocolate Sheet Cake with Fudge Icing
If you made this Peanut Butter and Jelly Chocolate Mousse or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to follow along on Pinterest and Instagram for more deliciousness!
Peanut Butter and Jelly Chocolate Mousse
Ingredients
- 4 egg yolks
- 2 TBL cornstarch
- 1 1/2 cups whole milk
- 1/3 cup granulated sugar
- 1/2 cup peanut butter
- 1/2 cup semi sweet chocolate, chopped
- 1 cup heavy whipping cream, whipped to soft peaks
- 1/2 cup raspberry jam
- 4 egg whites
- 3 TBL granulated sugar
Instructions
- In a medium pot whisk together the milk, cornstarch, egg yolks, and sugar until combined. Cook over medium heat, whisking constantly until mixture is thickened and is pudding consistency, about 3-5 minutes.
- In a large bowl combine the chopped chocolate and peanut butter.
- Pour the hot pastry cream over the chocolate and peanut butter, whisking together until it is fully combined and the chocolate is melted.
- Cover directly with plastic wrap and let cool at room temperature for 30-45 minutes.
- Prepare the swiss meringue by combining the egg whites and 3 tablespoons of sugar in a large bowl.
- Warm the egg whites and sugar over a simmering water bath until they are hot to the touch. Stir them constantly while they are on the stove so they do not scramble.
- Whip the meringue until medium peaks form.
- Stir the pastry cream until smooth again before adding the meringue.
- Fold the meringue into the cooled pastry cream, followed by the whipped cream.
- Fold the raspberry jam into the mousse, making sure to not fully mix in. There should be visible swirls of jam throughout the mousse.
- Pour into 8 oz ramekins or glasses and chill until set 4-6 hours.
- Serve cold and garnish with extra whipped cream, and a drizzle of peanut butter and jelly if desired.