Peanut Butter Mousse

This recipe is great alone, or when used with anything chocolate!

• 8 oz cream cheese, room temp
• 1/2 cup creamy peanut butter
• 1/2 cup heavy cream
• 1/4 cup sugar

Using the whisk attachment on your mixer, whip the cream cheese on high speed until light and fluffy, 3-5 minutes, stopping once to scrape down the sides of the bowl.

Add the peanut butter and mix on low speed until just combined, taking care not to deflate the cream cheese.

Transfer the mixture to a medium bowl, and clean the mixer bowl.

Whip the heavy cream and sugar together at high speed to soft peaks (meaning that peaks form, but fall back into themselves - "stiff peaks" are when they remain pointing up towards the sky. You don't want those for this recipe, but I am always overzealous in my mixing and overestimate the amount of time needed to make soft peaks. So far, I haven't noticed any complaints because of this).

Add 1/3 of the whipped cream to the peanut butter mixture and gently stir until combined.

Add 1/2 the remaining whipped cream and fold gently until no streaks remain; repeat with the remaining cream.

It sounds delicate, but tastes great! The cream cheese helps it from becoming overly sweet.

Enjoy!