This is truly a dessert in terms of nutrition. It shouldn’t be consumed frequently due to the calories and fat; however, roughly 30% of the fat is “good fat” from the peanuts.
Did you see last week’s Lime Custard dessert recipe? View it here.
Tip – Save over 20% of the calories and fat by replacing the whipped cream with Reddi Whip! Sprinkle cocoa powder on top or melt bittersweet (70% cocoa) chocolate.
Time: 20 mins
1 c Heavy Cream
4 Tbsp Creamy Peanut Butter
1 Tbsp Agave
2 Tbsp Unsweetened Cocoa Powder
Rubber Spatula (sub Spoon)
In a clean bowl whip ⅔c of cream at medium speed 7-8 mins. This should be soft peak stage where it looks pillowy like glazing marshmallows.
In separate bowl, stir peanut butter for 20 secs to make more pliable. Add the whipped cream to the peanut butter in increments, folding it in to incorporate. There should be no streaks left after the last increment. Set aside.
In a clean bowl, begin whipping the remaining cream (⅓c) and agave at med-high speed. Add cocoa after 5 mins of whipping. Whip to stiff peak stage, about 9 mins total.
*Store mousse and whipped cream separately in refrigerator.
*Allow stored mousse to sit at room temp for 10 mins & stir before serving for best texture.
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