Peanut Butter Chocolate Mousse

This Peanut Butter Chocolate Mousse Cake is a peanut butter, chocolate lover’s dream!  Creamy, rich chocolate mousse smothered with silky peanut butter whipped cream cradled in an Oreo crust. You won’t be able to stop eating this Peanut Butter Chocolate Mousse Pie!

Peanut Butter Chocolate Mousse cake on a plate with raspberries and a fork.

Easy Chocolate Mousse Cake Recipe

Are you guys sick of dessert yet? That’s a silly question. Maybe pumpkin everywhere, but surely not all dessert I hope because I have a lot more dessert coming your way! I usually don’t bake or post as many desserts as I have lately, but with the holidays just around the corner, it’s been full dessert/appetizer/Fall mode at my house.  My neighbors are loving all my surplus.

Today, I am giddy to bring you a chocolate lover, peanut butter lover’s dream.  As in you will be dreaming about this decadence until you have the pleasure of tasting it and then you will be re-living that moment in your dreams then dreaming about the moment you can again savor the creamilicous Peanut Butter Chocolate Mousse once more.  A little too dramatic?  not in the least…

I think of mousse as an adult, sophisticated version of pudding and who doesn’t love pudding?! It was one of my favorite treats as a kid, especially riddled with chocolate chips. Now this mousse is one of my favorite desserts as an adult, especially riddled with Oreos!

Full pie of Peanut Butter Chocolate Mousse on a white serving plate.

This mousse is rich, silky, airy and ssssooooooo chocolaty. As in a whole pound of chocolate goodness.  You’re welcome.  The absolute easiest way I found to create this silky chocolate is to chop your chocolate in your food processor then stream in hot heavy cream and process until smooth (thank you, Epicurious).

To this heavenly chocolate, you fold in 2 whole eggs, 4 whipped egg whites and whipped heavy cream to create an airy, luscious mousse. (Mousse is French for ‘froth’ or ‘foam’ AKA airy!)  

The already mind blowing Chocolate Mousse gets adorned with creamy, light Peanut Butter Whipped Cream.  You create the Peanut Butter Whipped Cream like you would traditional homemade whipped cream just with the addition of peanut butter and vanilla.  Its practically magic.  And tastes like it too.

A full Peanut Butter Chocolate Mousse cake on a plate with raspberries.

Chocolate Mousse Cake Ingredients

As I mentioned above, this chocolate peanut butter mousse cake has three layers: the Oreo crust, the homemade chocolate mousse, and the peanut butter frosting. Here’s what goes into this recipe:

  • Oreos and butter: Together make an unbeatable Oreo cookie crust.
  • Semi-sweet chocolate: I used semi-sweet to prevent this chocolate mousse cake from being too rich, but use any combination of chocolate you’d like.
  • Vanilla extract: Use pure vanilla extract for the best flavor.
  • Salt: A must! Balances out the sweetness of the chocolate and enhances the overall flavor.
  • Heavy cream: Must be heavy cream. Half and half or an alternative won’t whip up well enough.
  • Sugar: Just 1 extra tablespoon to balance everything out.
  • Eggs: I recommend using pasteurized eggs since this is a no-bake dessert (more on that below).
  • Peanut butter: Use smooth peanut butter for best results.
  • Powdered sugar: Sift the powdered sugar first to prevent making a lumpy frosting.
  • Garnishes: I topped my chocolate mousse cake with melted chocolate, chocolate shavings, and fresh berries. All are optional, but recommended!
Showing how to make Peanut Butter Chocolate Mousse by blending chocolate chunks.

Can You Eat Raw Eggs?

With chocolate mousse being a no-bake dessert (other than the crust), you might be a little wary of eating raw eggs (and mousse recipes without egg whites aren’t as light). We all have licked the beaters clean after mixing a cake and consumed countless pounds of raw cookie dough in our lifetime, and I, for one, have never gotten sick from raw eggs.

BUT, to be safe and for peace of mind, I suggest using pasteurized eggs in this recipe. Pasteurized eggs are just a little more expensive but pasteurization destroys any potential bacteria and viruses so they are completely safe to eat raw (see HERE).

Showing how to  make Peanut Butter Chocolate Mousse by blending chocolate.

How to Make Chocolate Mousse Cake

Make the crust: Pulse the Oreos and melted butter in a food processor. Press into the bottom of a 9-inch springform pan, bake, then set aside to cool.

Make the homemade chocolate mousse: Add chocolate to a food processor and finely chop. Add vanilla and salt and pulse a few times to combine. Bring heavy cream to boil in the microwave or small saucepan. With the processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Once room temp, whisk in 2 eggs.

Meanwhile, in another bowl, beat the remaining 1 cup heavy cream with 1 tablespoon sugar on medium-high speed until soft peaks form. Set aside.

Add 4 egg whites to a separate large mixing bowl and whip to soft peaks. Gently stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream until completely combined. Pour mousse into prepared crust.

Chill the mousse: Chill in the refrigerator for at least 8 hours.

Make the peanut butter frosting: Beat the heavy cream, powdered sugar, peanut butter and vanilla together at medium-high speed until soft peaks form. Spread evenly over chocolate mousse. 

Garnish: Garnish the chocolate peanut butter mousse cake just before serving!

Full Peanut Butter Chocolate Mousse cake on a plate with raspberries and drizzle.

Tips for Making Homemade Chocolate Mousse

  • Use good quality chocolate. The chocolate is the star of the show, so be sure to invest in some good quality chocolate bars.
  • Use semi-sweet or dark chocolate. I don’t like using milk chocolate in this recipe because it’s just too sweet.
  • Buy chocolate bars. Chocolate bars will melt better than chocolate chips, so they’re best for making mousse.
  • Use pasteurized eggs. I discussed this above, but I highly recommend using pasteurized eggs to ensure no one gets sick when eating this dessert.

Can I Make Chocolate Mousse Cake in Advance?

Yes! This Peanut Butter Chocolate Mousse is a wonderful make ahead dessert that actually gets better the longer it’s refrigerated — perfect for avoiding the day of Thanksgiving or Christmas stress. And perfect for making your chocolate, peanut butter dreams come true one bite at a time.

How to Store Chocolate Mousse Cake

This easy chocolate mousse must be stored in the fridge. I recommend sealing the springform pan with plastic wrap to prevent the mousse from developing a film. Chocolate mousse cake will last up to 4 days.

Can I Freeze Chocolate Mousse Cake?

No, this cake doesn’t freeze well. The mousse becomes less light and fluffy over time, so it’s best eaten within a day or two of making it.

A bite of Peanut Butter Chocolate Mousse on a plate with raspberries on a fork.

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Creamy, rich chocolate mousse smothered with silky peanut butter whipped cream cradled in an Oreo crust. You won’t be able to stop eating this pie!

Peanut Butter Chocolate Mousse

Servings: 12 -16 servings
Prep Time: 20 minutes
Cook Time: 5 minutes

Ingredients

Oreo Crust

  • 20 Oreos with filling
  • 1/4 cup butter, melted

Chocolate Mousse

  • 1 pound semi-sweet chocolate, broken into pieces (or your favorite chocolate combo)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups heavy cream, divided
  • 1 tablespoon sugar
  • 2 whole pasteurized eggs
  • 4 pasteurized egg whites

Peanut Butter Whipped Cream

  • 1 1/2 cups heavy cream
  • 1/2 cup smooth peanut butter
  • 3 tablespoons Powdered sugar
  • 1 teaspoon vanilla extract

Garnish

  • 3 oz. semi-sweet Baker’s chocolate, chopped
  • 1/2 teaspoon Vegetable oil
  • 2-3 crushed oreos
  • Raspberries/strawberries etc. (optional but highly recommended)

Instructions

  • Preheat oven to 350°F degrees. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the entire inside with nonstick cooking spray. Set aside.
  • Finely grind Oreos in food processor. Add melted butter and pulse until well combined. Press Oreo crumb mixture firmly and evenly into the bottom of the springform pan. Bake crust 5 minutes. Cool on a wire rack.
  • Chocolate Mousse: Add chocolate to food processor and finely chop. Add vanilla and salt and pulse a few times to combine. Bring 1 cup heavy cream to boil in the microwave or small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl and cool to room temperature, stirring occasionally (I put mine in the refrigerator to speed the process along.) Once room temperature, whisk in 2 whole eggs.
  • Meanwhile, in another bowl, beat the remaining 1 cup heavy cream with 1 tablespoon sugar on medium-high speed until soft peaks form. Set aside.
  • Add 4 egg whites to a separate large mixing bowl and whip to soft peaks. Gently stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream until completely combined. Pour mousse into prepared crust. Chill in the refrigerator for at least 8 hours (24 is better).
  • Peanut Butter Whipped Cream: Once mousse is set (or when ready to serve), beat the heavy cream, powdered sugar, peanut butter and vanilla together at medium-high speed until soft peaks form. Spread evenly over chocolate mousse. You can refrigerate at this point to serve later or continue to garnish and serve immediately.
  • Garnish: When ready to serve, melt chocolate in microwave, mixing at 30 second intervals until melted. Stir in oil and drizzle over cheesecake by placing chocolate in a Ziploc bag, and cutting off the corner. Sprinkle with crushed Oreos and garnish with fresh berries (optional).

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12 Comments

  1. Dorothy Dunton says

    Hi Jen! OMG! You make the most amazing desserts! I can’t wait to make and devour this!

    • Jen says

      Thank you Dorothy! I have so much fun with desserts! I am excited for you to devour this!! 🙂 Have a fabulous weekend!

  2. Stacey @ Stacey Homemaker says

    Jen, why do you do this to me??!! I’m trying to be good this week!! Peanut butter and chocolate are my biggest weaknesses! Now, I will be eating salads all week so I can eat this pie! I can’t wait to try it, it looks to die for!!!

    • Jen says

      LOL! I am so sorry! but it would be selfish to keep this to myself 🙂 salads all week for this = totally worth it! Thanks Stacey!

    • Jen says

      so happy I could send you straight to heaven :)! and you are so welcome about the Epicurious tip! I have read so many double broiler recipes and this and that and their method is far the easiest and works beautifully!

    • Jen says

      Thank you so much Rachel – one of my all times favs too! I hope you can make this soon so you can eat it soon :)!

  3. Katie says

    Made this for our Thanksgiving dinner trial run last night and hands down, it made the cut for holiday desserts. It requires some planning ahead (made the chocolate mousse a day ahead), but who doesn’t love a recipe you can make ahead?! We had it for dessert last night, lunch today, and currently eating my second piece of the day. Can’t put it down! The peanut butter topping mellows out the richness of the mousse (but don’t think I didn’t sit down with the bowl of leftover mousse). Decadent and delicious. Love your recipes!! Can’t wait to keep trying them!

    • Jen says

      I love the idea of a “Thanksgiving Trial Run” – yum! I am so happy this made the cut and was such a hit – even for lunch 🙂 Thank you so much for trying my recipes, and I so appreciate your comment! Happy early Thanksgiving!

    • Jen says

      Looks beautiful, so happy you liked it! I love your line “It traveled the world and arrived in m kitchen!” Food is amazing in that it can be made anywhere and remind us of certain times and places. Thanks for sharing!

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