Ok, so this might be the best mousse we have ever made. Rich and super creamy, and best enjoyed in small amounts. You can serve immediately for a rich smooth dessert, or refrigerate for about 20 minutes to let it fully set - this makes your mousse dense and fudgey. Either way, so good!
Whip the heavy cream with electric beaters until thickened, making sure not to overwork it. It should start to hold its shape but not form stiff peaks.
Meanwhile, melt the dark chocolate buttons over a double boiler (a bowl placed on top of a saucepan of simmering water) until melted, which should take a minute or two. Once melted, remove from heat and stir in the gelatin powder, peanut butter, and salt until fully incorporated.
Immediately add the chocolate mixture into the whipped cream, add the collagen, and whip with the beaters for about a minute to fully combine.
Spoon the mixture into containers, jars, or glasses to serve.
Note: Adjustments may be needed for sweetness or consistency based on personal preference.
1. Whip the cream with electric beaters until thickened, but making sure that it is not over-worked, it should start to hold shape but not forming stiff peaks.
2. Meanwhile melt the dark choc buttons over a double boiler (a bowl popped on top of a saucepan of simmering water) and melt. This should only take a minute or two. Once melted, remove from heat and stir in the gelatin powder, peanut butter and salt. Stir until fully incorporated.
3. Pop the chocolate mixture straight into the cream, add the collagen and whip with the beaters for about a minute to fully combine.
4. Spoon into containers, jars or glasses to serve.
Peanut Butter Choc Mousse
with Collagen Beauty & Natural Gelatin
Easy peasy
8
15 mins
Ok, so this might be the best mousse we have ever made. Rich and super creamy, and best enjoyed in small amounts. You can serve immediately for a rich smooth dessert, or refrigerate for about 20 minutes to let it fully set - this makes your mousse dense and fudgey. Either way, so good!
Whip the heavy cream with electric beaters until thickened, making sure not to overwork it. It should start to hold its shape but not form stiff peaks.
Meanwhile, melt the dark chocolate buttons over a double boiler (a bowl placed on top of a saucepan of simmering water) until melted, which should take a minute or two. Once melted, remove from heat and stir in the gelatin powder, peanut butter, and salt until fully incorporated.
Immediately add the chocolate mixture into the whipped cream, add the collagen, and whip with the beaters for about a minute to fully combine.
Spoon the mixture into containers, jars, or glasses to serve.
Note: Adjustments may be needed for sweetness or consistency based on personal preference.
1. Whip the cream with electric beaters until thickened, but making sure that it is not over-worked, it should start to hold shape but not forming stiff peaks.
2. Meanwhile melt the dark choc buttons over a double boiler (a bowl popped on top of a saucepan of simmering water) and melt. This should only take a minute or two. Once melted, remove from heat and stir in the gelatin powder, peanut butter and salt. Stir until fully incorporated.
3. Pop the chocolate mixture straight into the cream, add the collagen and whip with the beaters for about a minute to fully combine.
4. Spoon into containers, jars or glasses to serve.
