Luscious mousse now comes in white chocolate peanut butter! It pretty much tastes like uncooked cheesecake filling and I find nothing wrong with that.
This weekend I ventured up to Cleveland with friends to visit our friend’s new board game café in Ohio City, Tabletop! You may recall the name being thrown around on this blog over the past year as I helped them brainstorm ideas for their menu. We went straight to Tabletop last night and proceeded to order hummus, avocado sandwiches, tuna melts, blueberry-ginger smoothies, beer and even wine smoothies to enhance our board gaming experience. And we felt extra special since we had all three of our friends who are the owners picking out games and showing us how it’s done.
I’m not entirely sure what is in store for us today but I’m sure it will involve some good eats, as if that’s a surprise. Maybe even some apple picking!? And then later, Ohio State is playing at Rutgers tonight! Which of course means you’re getting your weekly injection of peanut butter and chocolate for #PBChocSat.
I also combined this post with this month’s Book Club Cook Book selected by Wendy (A Day in the Life on the Farm) which is white chocolate mousse inspired by the book Three Junes by Julia Glass. So obviously I made my mousse with white chocolate flavored peanut butter! It’s pretty much the best thing since sliced bread. Which I may have slathered with peanut butter for breakfast this morning. Peanut butter on all the things!
P.S. Check out the giveaway at the end of this post to get your hands on your own copy of The Book Club Cook Book.
One year ago: White Chocolate Reese’s Pumpkin Blondies
Two years ago: Sunny Anderson’s Spicy Macaroni and Cheese
Three years ago: Chicken in Basil Cream Sauce
Four years ago: Oatmeal Cookie Pancakes
WHITE CHOCOLATE PEANUT BUTTER MOUSSE
1/2 cup white chocolate peanut butter (I used PB&Co white chocolate dreams)
1 cup heavy whipping cream
1/2 cup sugar, divided
8 oz. cream cheese, room temperature
2-3 tsp honey (optional)
- In a large bowl, add whipping cream and 1/4 cup sugar. Beat until it forms soft peaks and becomes whipped cream, this will take a few minutes.
- Into another bowl, add cream cheese and the remaining 1/4 cup sugar. Beat together until smooth. Taste and check for sweetness, if you like it sweeter add a little honey.
- Place the peanut butter into a microwave safe container and heat it for about 30 seconds until it’s warmed through. Add to the cream cheese mixture and mix until combined well. With a spatula gently fold the whipped cream into the cream cheese mixture.
- Spoon into individual ramekins, then cover with plastic wrap and refrigerate for at least 30 minutes or until mixture is set up.
Source: Adapted from my Nutella Mousse.
One of our lucky readers – US and Canada only! – can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from October 1st till October 31st at 4 o’clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.
*Disclosure: Wendy received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.