Description
A creamy, no-bake chocolate peanut butter mousse made with oil-free peanut butter, stabilized meringue, and Greek yogurt for a protein-rich dessert. Layers of rich cocoa and velvety peanut butter flavors are ready in 20 minutes with a 4-hour chill time.
Ingredients
1 cup oil-free creamy peanut butter
1/3 cup unsweetened Dutch process cocoa powder
1/4 cup brown sugar (adjust to taste)
1/4 cup milk (whole or almond)
1/2 cup Greek yogurt (full-fat)
4 large egg whites (room temperature)
1/4 tsp cream of tartar
Instructions
Mix peanut butter, cocoa powder, brown sugar, and milk until smooth
Stir in Greek yogurt for tangy depth
Add cream of tartar to egg whites
Beat at medium speed until foamy, then increase speed until stiff peaks form
Gently fold 1/3 meringue into chocolate base
Return to bowl and carefully mix remaining meringue
Spoon into chilled serving glasses
Refrigerate for 4 hours minimum
Notes
Oil-free peanut butter prevents separation and improves texture
Use warmed egg whites for better meringue volume
Chill mixing bowl 10 minutes before making meringue
don’t overmix meringue and base to maintain airy texture
Top with dark chocolate shavings 30 minutes before serving
Almond butter substitute yields a more nutty flavor with less sweetness
Almond or any plant-based milk can replace whole milk for dairy-free option
- Prep Time: 20
- Category: Baking
- Method: No Bake
- Cuisine: Classic American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg