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Chocolate Peanut Butter Dessert

Total Time

Prep: 40 min. + freezing


10-12 servings

When I want to splurge on a rich dessert, I whip up this chocolate-glazed frozen peanut butter mousse. It's so luscious, even a thin slice will satisfy. It tastes like a peanut butter cup.


  • 1-1/4 cups packed dark brown sugar
  • 1 cup heavy whipping cream, divided
  • 3 large egg yolks
  • 1-1/4 cups creamy peanut butter
  • 6 tablespoons butter, softened
  • GLAZE:
  • 1-1/2 cups heavy whipping cream
  • 2 tablespoons butter
  • 4 teaspoons dark corn syrup
  • 12 ounces bittersweet chocolate, chopped
  • 1/4 cup coarsely chopped dry roasted peanuts


  1. In a small saucepan, combine the brown sugar, 1/2 cup cream and yolks. Cook and stir over medium heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon. Cover and refrigerate for 3 hours or until thickened.
  2. Line an 8x4-in. loaf pan with plastic wrap; set aside. In a large bowl, cream peanut butter and butter until light and fluffy. Add brown sugar mixture; beat until smooth. In small bowl, beat remaining cream until stiff peaks form. Fold into peanut butter mixture. Spoon into prepared pan. Cover and refrigerate.
  3. For glaze, in a large heavy saucepan, bring the cream, butter and corn syrup to a boil, stirring frequently. Remove from the heat. Add chocolate; whisk until smooth. Set aside 1/3 cup glaze to cool. Place remaining glaze in a microwave-safe bowl; cover and refrigerate overnight. Spread cooled glaze over loaf; cover and freeze overnight.
  4. Using plastic wrap, lift loaf out of pan. Place chocolate side down in a 15x10x1-in. pan; place on a wire rack. Discard plastic wrap.
  5. In microwave, warm refrigerated glaze; stir until smooth. Pour over loaf; spread with a metal spatula to completely cover top and sides. Sprinkle with peanuts. Freeze for 1 hour or until glaze is set.

Nutrition Facts

1 slice: 533 calories, 43g fat (20g saturated fat), 142mg cholesterol, 259mg sodium, 32g carbohydrate (28g sugars, 2g fiber), 9g protein.

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