Peanut Butter Mousse Cups

Peanut Butter Mousse Cups

1/2 cup mousse per serving
12–14 servings for freezer

1 cup creamy peanut butter
1 cup powdered sugar (reduce to ¾ cup if PB is very sweet)
2 cups heavy cream, chilled
1.5 tsp powdered gelatin
3 tbsp cold water (for gelatin bloom)

Step 1: Bloom Gelatin
Sprinkle 2l1.5 tsp gelatin over 3 tbsp cold water in a small bowl. Let sit 5 minutes to bloom. Warm gently 5–10 seconds in microwave or in double boiler until fully dissolved. Set aside to cool slightly, it should remain liquid.

Step 2: Whip the Cream
Pour 2 cups chilled heavy cream into a mixing bowl. Whip to soft peaks using a hand mixer, enough to hold shape but still slightly soft. Chill in the fridge until ready to fold.

Step 3: Make Peanut Butter Base
In a separate bowl, combine 1 cup peanut butter + 1 cup powdered sugar. Stir until smooth and fully blended. Pour the slightly cooled gelatin into the peanut butter mixture and mix until completely incorporated.

Step 4: Fold Whipped Cream Into Peanut Butter Base
Take one-third of whipped cream and fold gently into peanut butter mixture to lighten it. Fold in the remaining whipped cream carefully to preserve airiness. Do not overmix — stop when fully combined.

Step 5: Portion Into Cups
Pipe or spoon mousse into individual pudding cups. Smooth the tops with a spatula.

Step 6: Chill Before Freezing
Refrigerate for 1–2 hours to firm slightly. This helps mousse hold shape when freezing.

Step 7: Freeze Properly
Cover each cup tightly with a lid or plastic wrap. Place cups on a tray in a single layer for flash freezing 2–3 hours. Once solid, stack or store in airtight containers or freezer bags. Optional: place parchment paper between layers if stacking.

Step 8: Thawing
Move mousse cups from freezer to fridge for 6–8 hours or overnight. Optional: gently fold with a fork to restore some airiness if needed.

Step 9: Toppings
Top with chopped peanuts or mini chocolate chips just before serving.

Storage Life with gelatin and proper airtight storage: 2–3 months. Beyond 3 months, texture may start to degrade slightly, but flavor remains good.

Soft-peak whipped cream is critical. Too stiff and the mousse becomes dense after freezing. Gelatin is also key. Without it the mousse may become icy or weep after thawing. Avoid overmixing during folding to keep the mousse light and airy. Chilling before freezing prevents separation and maintains shape.

This version is easy, stable in the freezer, and stays creamy like fresh mousse.

Inspiration Video
https://vt.tiktok.com/ZS5g4gFB3/