This peanut butter mousse is pure vice (and is done in Thermomix)

(No Ratings Yet)

24 May, 2025

The most creamy and crispy recipe you are going to prepare this month (effortlessly)

There are recipes that, without having French pedigree or difficult ingredients to pronounce, make you close your eyes to the first bite. This peanut butter mousse with crispy peanutsprepared in Themomixit belongs to that kind of desserts that seem taken from the letter from a modern bistró, but that you can prepare in your kitchen without disheveling. And the best: with only six ingredients and in less than 20 minutes of real work. Yes, you have read well.

Because if there is something we like we use Themomix “In addition to feeling chefs without sweating,” is to take advantage of your super powers. ” This recipe takes advantage of its surgical precision to mount cream to the right point, its power to leave creamy peanut butter as a caress, and its ease of not staining twenty pots. In addition, the mixture of sweet, salty and crispy has that addictive effect that converts any tablespoon into “the last one, I swear.”

This peanut butter mousse is pure vice (and is done in Thermomix)

People

Cooking time:

20 minutes

Total time

20 minutes

Kitchen

Themomix

Category:

Desserts with Thermomix

Ingredients of this peanut butter mousse is pure vice (and is done in Thermomix)

For the mousse:

250 g of cream to mount, minimum 35% mg, very cold
130 g of creamy peanut butter (it can be with or without sugar, as you prefer)
30 g of icing sugar (adjust according to your sweetness tolerance)
1 teaspoon vanilla extract

For the crunchy touch:

50 g of roasted peanuts, with or without salt, rudely chopped

Optional (but recommended) topings:

A cast chocolate thread
A pinch of salt in scales, if you leave the sweet-saved.

Preparation of this peanut butter mousse is pure vice (and is done in Thermomix)

Step 1: We ride the cream (with Switzerland)
Place the butterfly in the Thermomix glass and add the cream very cold. Program at speed 3.5 without time and observe as if you were a hawk through the mouth. In between 1.5 and 3 minutes, you will have a cream with firm peaks. Be careful to pass: if the overbates will get butter. Remove the cream with a spatula and reserve it in the fridge.
🥜 Step 2: We create the peanut base
Without washing the glass (good), add peanut butter, icing sugar and vanilla. Mix for 30 seconds at speed 3. Are you very thick? Give a heat stroke: 10 seconds, 50 ° C, speed 2. The texture must be soft, unctuous, irresistible.
🌀 Step 3: A perfect marriage
Pour the peanut mixture on the mounted cream. With a spatula, mix with enveloping movements, in three batches. This step is key for the mousse to be aerated and does not become a block.
🥣 Step 4: Assembly to your style
Classic version: The mousse is directly served in pretty vessels.
Deluxe crispy version: Put a chopped peanut base, then mousse, then another layer of peanuts. To the Parfait, but without cursileries.
❄️ Step 5: Cold, as it should be
Cover the vessels with transparent film and let the refrigerator do its magic for at least 2 hours. The texture will be firmer, like a cloud that was taken seriously.
🍫 Step 6: The final touch that makes the difference
Just before serving, add a splash of molten chocolate and a pinch of salt in scales. This contrast raises the mousse to another level. Literal.

Tricks and variations to look even more

Do you want a more adult point? Add a teaspoon vanilla or bourbon whiskey to the mixture.
For an extra texture, it replaces part of the peanut butter with a crunchy peanut butter.
Without Thermomix? It can be done with blender and muscle, but you lose grace.
This mousse is not only easy, it is visually powerful, comforting and with that “gringo” little point that makes us feel a little as if we were in a money with a soul. Perfect for a Sunday dessert, to impress at a dinner or simply to give yourself a whim during the week without going through the oven. Because sometimes, you just need a spoon and a little peanut butter to be happy.