Serves: 4
Total Calories: 398
Melt the peanut butter chips, peanut butter, and butter in a double boiler, stirring continuously so mixture doesn’t stick. Add the egg yolks to the mixture. Keep stirring until completely incorporated. Reduce heat.
In a large bowl, beat the egg whites until they become stiff. Remove peanut butter mixture from the stove. Fold egg whites into the cooked mixture. Pour into individual serving parfait glasses or desert cups. Chill at least 4 hours before serving.
This Peanut Butter Mousse recipe is from the Peanut Butter Sweets Cookbook. Download this Cookbook today.
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