Ingredients:
- 120 g (4 oz) Full-Fat Cream Cheese, softened to room temperature
- 120 g (4 oz) / ½ cup Natural Creamy Peanut Butter (no added sugar)
- 60 g (½ cup) Powdered Erythritol or Monk Fruit/Erythritol Blend
- 5 ml (1 tsp) Vanilla Extract
- Pinch of Fine Sea Salt
- 240 ml (1 cup) Heavy Whipping Cream (very cold)
- 15 g (1 tbsp) Sugar-Free Chocolate, grated (optional garnish)
- Small handful Fresh Raspberries or Blueberries (optional garnish)
Instructions:
- Ensure the cream cheese is fully at room temperature. In a medium bowl, use an electric mixer to beat the softened cream cheese until smooth and lump-free (about 30 seconds).
- Incorporate the peanut butter, powdered sweetener, vanilla extract, and salt. Beat on medium speed until the mixture is completely uniform, pale, and fluffy, scraping down the sides of the bowl frequently.
- Pour the very cold heavy whipping cream into a large, chilled mixing bowl. Using the whisk attachment, start whipping the cream, increasing speed to high until stiff peaks form (the cream should stand up firmly when the whisk is lifted).
- Take about one-third of the whipped cream and gently fold it into the peanut butter mixture. This action lightens the heavy base, making the remaining incorporation easier.
- Add the remaining whipped cream. Use a large rubber spatula and employ a gentle 'cut-and-fold' technique. Stop folding immediately once the mousse is homogenous, light brown, and airy, with no white streaks of cream remaining. Do not overmix.
- Divide the mousse evenly among four serving dishes or ramekins. Cover loosely and refrigerate for a minimum of 1 hour, or until fully firm and set. Garnish just before serving with grated chocolate or a scattering of fresh berries.