If you’re a peanut butter lover, this recipe for Peanut Butter Mousse Cubes is sure to be a hit! These delightful little cubes are a perfect blend of smooth peanut butter mousse layered over a chewy peanut brownie base and coated with milk chocolate and crunchy roasted peanuts.

They make a sophisticated yet fun dessert that will impress your guests or satisfy your own sweet cravings. Let’s get started on this deliciously decadent treat!

Peanut Butter Mousse Cubes Recipe

Prep Time: 45 minutes

Cook Time: 20 minutes

Additional Time: 1 hour 40 minutes

Total Time: 2 hours 45 minutes

Delight in the creamy indulgence of these Peanut Butter Mousse Cubes, combining rich peanut butter mousse, soft peanut brownies, and a crisp chocolate coating. Perfect bite-sized treats for any occasion!

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Ingredients

• Gelatin Mass
• 5 g gelatin powder
• 25 g water
• Peanut Brownies
• 1 sweet potato (about 200 g)
• 50 g roasted peanuts, coarsely chopped
• 20 g pitted dates (Medjool recommended)
• 75 g dark chocolate (70%)
• 20 g canola oil
• 15 g raw tahini
• 56 g eggs (1 large)
• 55 g dark brown sugar
• Pinch of coarse salt
• Peanut Praliné
• 100 g roasted peanuts
• 20 g water
• 75 g sugar
• Pinch of salt
• Peanut Butter Mousse
• 90 g natural peanut butter
• 65 g peanut praliné
• 65 g milk
• 19 g gelatin mass (prepared from above)
• 160 g heavy cream
• Coating
• 250 g milk chocolate
• 50 g cocoa butter (or 25 g canola oil)
• 55 g roasted peanuts, finely chopped

Instructions

Step 1: Prepare the Gelatin Mass

1. Bloom the gelatin: Sprinkle the gelatin powder over 25 g of water. Mix well and refrigerate for at least 30 minutes.
2. Cut before use: Once set, cut the gelatin into small pieces to use in the mousse later.

Step 2: Make the Peanut Brownies

1. Bake the sweet potato: Preheat the oven to 200°C (390°F). Pierce the sweet potato and bake for about 45 minutes until soft. Let it cool.
2. Lower the oven temperature: Once the sweet potato is ready, lower the oven to 180°C (355°F).
3. Prepare the brownie batter: Scoop out 75 g of the cooked sweet potato. Blend the sweet potato with the dates in a food processor until smooth. Melt the dark chocolate in a double boiler, then mix the sweet potato-date mixture into the chocolate. Stir in the canola oil and tahini.
4. Whip the eggs: In a separate bowl, beat the eggs with brown sugar and a pinch of salt for 2-3 minutes until frothy. Gradually fold this into the chocolate mixture, then stir in the chopped peanuts.
5. Bake: Pour the brownie batter into a prepared square baking ring (20×20 cm) lined with parchment paper. Bake for 18-20 minutes or until the surface is dry and the brownie is set. Let cool, then freeze for 30 minutes before cutting into 3 cm squares.

Step 3: Prepare the Peanut Praliné

1. Make the caramel: In a saucepan, heat the sugar and water over medium heat, stirring until dissolved. Once it reaches a light brown color, remove from heat and stir in the peanuts and a pinch of salt. Spread onto parchment paper to cool.
2. Grind the praliné: Once cooled, break the caramel into chunks and pulse in a food processor until you get a smooth paste. Set aside 65 g for the mousse.

Step 4: Make the Peanut Butter Mousse

1. Heat the milk: Bring the milk to a boil, then remove from heat. Stir in the prepared gelatin mass until dissolved.
2. Mix the peanut butter: Combine the peanut butter and peanut praliné in a bowl. Pour the milk mixture over and mix until smooth. Let the mixture cool to about body temperature (35-40°C).
3. Whip the cream: In a separate bowl, whip the heavy cream until it reaches a thick, yogurt-like consistency. Fold one-third of the whipped cream into the peanut mixture, then gently fold in the rest.
4. Fill the molds: Transfer the mousse into a pastry bag and fill the silicone cube molds (about 3.4×3.4 cm cubes). Place a brownie square on top of each filled mold, gently pressing down. Freeze for several hours until firm.

Step 5: Coat the Mousse Cubes

1. Prepare the coating: Melt the milk chocolate and cocoa butter in a double boiler. Stir in the chopped roasted peanuts.
2. Coat the cubes: Once the mousse cubes are frozen solid, carefully release them from the molds. Using toothpicks, dip each cube into the melted chocolate, ensuring the mousse is fully coated. Place the coated cubes on a cooling rack to set.
3. Final chilling: Refrigerate the coated mousse cubes in an airtight container until ready to serve.

FAQs

Can I make these peanut butter mousse cubes ahead of time?

Yes, these mousse cubes can be made in advance and stored in the freezer for up to a week. Just coat them in chocolate closer to the time of serving for the best texture.

Can I use a different type of chocolate for the coating?

Absolutely! You can use dark or white chocolate instead of milk chocolate for a different flavor. The texture will remain just as delicious.

What can I substitute for gelatin?

If you want to make this recipe vegetarian, you can try using agar-agar, though the texture might slightly differ. Follow the package instructions for agar-agar to substitute for gelatin.