PEANUT BUTTER FUDGE MOUSSE — A layer of rich chocolate fudge is topped off with a light and fluffy peanut butter mousse. This decadent dessert was made for peanut butter and chocolate lovers!
If you’re a fan of peanut butter and chocolate, you’re going to love this Peanut Butter Fudge Mousse.
This is my favorite kind of dessert–easy, no-bake and delicious! The creamy peanut butter mousse sits atop a chocolate crumb crust and layer of rich, decadent fudge.
My 15 year-old is a peanut butter and chocolate fanatic, and he gave this two thumbs WAY up! And the rest of the family loved it too.
I used store-bought hot fudge to make this dessert easy to prepare, but you could certainly go all-out and make a homemade ganache to use in the base.
I love that this dessert can be made ahead and kept in the refrigerator, which makes it perfect for entertaining.
The light mousse and the thick layer of fudge are a match made in heaven. Chocolate shavings or mini chocolate chips make a perfect garnish.
I got six (4 ounce) servings from this recipe, but you may get more or less, depending on the size of your dishes.Print
Peanut Butter Fudge Mousse
A layer of rich chocolate fudge is topped off with a light and fluffy peanut butter mousse. This decadent dessert was made for peanut butter and chocolate lovers!
- Prep Time: 20 min
- Total Time: 20 min
- Yield: 6-8 servings
- 12 Oreo cookies, crushed
- 2 tablespoons butter, melted
- 1 jar prepared hot fudge sauce
- 4 ounces cream cheese, softened
- 1/3 cup creamy peanut butter
- 2/3 cup powdered sugar
- 1 1/4 cups heavy cream
- In a small bowl, combine crushed Oreos and melted butter. Spoon about one tablespoon of crumb mixture into the bottom of 6-8 small dessert dishes (you may not use all the crumbs, depending on the size of your dishes).
- Warm the hot fudge sauce in the microwave. Spoon 2 tablespoons of sauce over the crumb mixture in each dessert dish. Refrigerate while you prepare the mousse.
- With an electric mixer, beat the cream cheese and peanut butter until smooth. Stir in the powdered sugar and beat until smooth.
- In a separate bowl, beat the heavy cream until stiff peaks form. Gradually fold the whipped cream into the peanut butter mixture until smooth. Refrigerate the mousse for about 5-10 minutes.
- Spoon or pipe the mousse over the hot fudge layer in the dessert dishes. Refrigerate at least 2 hours, or until firm. Garnish with chocolate shavings, if desired.
Total time does not include refrigeration.
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Who Dished It Up First: This is an original recipe. Peanut butter mousse adapted from Lick the Bowl Good.