Peanut Butter Mousse

Chocolate Peanut dessert

I must confess – I have a weakness for mousse.

There’s something very comforting about it’s creamy and rich texture.

There’s also something wonderful about a recipe that takes only moments to whip up and tastes heavenly!

This recipe is so easy that my 10 year old son made it himself. It was so yummy that my peanut butter loving daughter was in speechless wonder as she ate it!

So was her mom. 🙂

Beware – it’s addicting. Once you’ve tried it you will be craving it often!

Peanut Butter Mousse

1 – 8 ounce package cream cheese
1 cup creamy peanut butter
1 cup sugar
1 teaspoon vanilla
1- 8 ounce container Cool Whip
1 cup of mini chocolate chips

In a mixing bowl, cream together the cream cheese, peanut butter, sugar, and vanilla until smooth.

Fold in the Cool Whip and chocolate chips.

Spoon into dessert cups and refrigerate.

Garnish with whipped cream and chopped Reece’s peanut butter cups.

Enjoy!

I’ve linked this post up with Tasty Tuesday at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed With Grace,  Tuesdays at the Table at All the Small Stuff and Mouthwatering Mondays at A Southern Fairytale.

Deep Dark Chocolate Mousse

Ahh..February,  how I love you!

When you arrive it means that nasty cold and overcast January is history for another year.

You are the short little month that bridges the gap between the arctic wind of winter and the warmer breezes of spring. At least we hope so….

You bring us the legendary Groundhog’s Day and the holiday that celebrates romance – Valentine’s Day.

And you remind me of chocolate.

Well, all right – so everything reminds of chocolate!;)

Since we’re talking about chocolate anyway – how about something rich, and creamy and smooth?!

Something so decadent that it would chase away the winter doldrums!

Something that said “Chocolate” with every bite.

Enter the legendary Chocolate Mousse.

Made with a rich dark chocolate, this one will make you smile no matter what the thermometer says !

Deep Dark Chocolate Mousse

From the Hershey’s Chocolate Cookbook

1/4 cup sugar
1 teaspoon unflavored gelatin
1/2 cup milk
1 cup dark chocolate chips
2 teaspoons vanilla extract
1 cup cold whipping cream (1/2 pint)
Sweetened whipped cream or Cool Whip (optional)

Stir together the sugar and gelatin in small saucepan. Stir in the milk. Let stand 2 minutes to soften the gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.

Remove from heat and immediately add the chocolate chips, stirring until melted. Add the vanilla and cool to room temperature.

Beat whipping cream with electric mixture on medium speed until stiff peaks form. Add half of the chocolate mixture and gently fold until nearly combined.

Add the remaining chocolate mixture and fold until just blended.

Spoon into pretty bowl or individual serving dishes. Refrigerate.  Garnish with sweetened whipped cream just before serving.

Enjoy!

Pumpkin Mousse

Pumpkin Mousse
Last week when my folks were here, I was digging in the freezer for a hunk of meat to throw in the oven for supper and discovered a lone bag of pumpkin puree.

It looked at me and said dessert.

I looked at it and said mousse!

Quick and easy, this mousse recipe reminded me of pumpkin pie with whipped cream, with out the hassle of a crust and baking time.

My only complaint was my own pumpkin puree which was still a bit stringy. If I had used canned pumpkin the texture of the mousse would be been much smoother.

Thankfully my folks are not picky people and everybody loved it!

Pumpkin Mousse

1 1/2 cups cold milk
1 small (3.75 oz) package instant butterscotch pudding
1/2 cup canned pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1 cup whipped cream (I used Cool Whip)

In a large bowl mix the milk and pudding until it is soft set.  In a another bowl mix the pumpkin, ginger, cinnamon, and allspice.  Fold the pumpkin and the whipped cream into the pudding.

Refrigerate until set.

Serve with a dollop of whipped cream and a quick dust of cinnamon.

Enjoy!

I’ve linked this post up at Tasty Tuesday at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday over at Blessed With Grace, and Tuesdays at the Table at All the Small Stuff.