No-Bake Chocolate Peanut Butter Mousse Dessert
A chilled graham base supports peanut butter whipped filling and a cocoa-enriched chocolate layer, portioned into twelve servings.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Peanut Butter Mousse
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream cold, for whipping
Ganache
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream for heating with cocoa
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar optional, for a sweeter ganache
Instructions
- Moisten 2 cups graham crumbs with 1/2 cup melted butter and compress into the base of a 9-by-13-inch dish. Refrigerate.
- Combine the cup of creamy peanut butter with the cup of powdered sugar. Whip 1 cup cold heavy whipping cream to soft peaks separately. Loosen the peanut butter mixture with a small amount of whipped cream, fold through the remaining cream and distribute over the base. Return to the refrigerator.
- In a saucepan blend 1/4 cup cocoa into the other 1 cup heavy cream, adding the optional 1/4 cup granulated sugar if desired. Heat while stirring until steaming with the first simmering bubbles, then pour onto the cup of chocolate chips in a heatproof bowl.
- Leave the chocolate mixture for 5 minutes before stirring smooth. Continue cooling until barely warm; budget around 20 minutes from pouring the cream, extending as necessary.
- Gently spread ganache over the cold filling. Chill for a minimum of 4 hours. Divide into 12 servings; use a spoon if the soft layers do not lift as tidy slices.
Notes
- Allow the topping to lose its heat before assembly.
- This is a soft dessert; keep cold and portion with a spoon if needed.
- Cover and refrigerate leftovers for 3–4 days.