Ingredients:

  • 1 ½ cups (340g) Creamy Cottage Cheese (4% fat recommended, well-drained if watery)
  • ½ cup (128g) Smooth Peanut Butter (Room temperature)
  • 2-3 tablespoons Maple Syrup (or Honey)
  • 1 teaspoon Vanilla Extract
  • Pinch of Fine Sea Salt
  • ½ cup (120 ml) Cold Heavy Whipping Cream (Optional, for lightness)
  • 2 tablespoons Roasted Peanuts, chopped (For garnish)
  • Extra Drizzle of Peanut Butter or Chocolate Sauce (For garnish)

Instructions:

  1. If using heavy cream for lightness, whip the cold cream in a clean bowl until stiff peaks form. Set aside in the fridge.
  2. Place the drained cottage cheese, peanut butter, maple syrup, vanilla extract, and salt into the bowl of a food processor or high-speed blender.
  3. Blend continuously, stopping to scrape down the sides every 30 seconds, until the mixture is completely smooth, velvety, and no visible curds remain. This may take 2-3 minutes.
  4. Gently transfer the peanut butter base to a mixing bowl. Using a rubber spatula, gently fold in the pre-whipped heavy cream in two additions, maintaining as much air as possible.
  5. Spoon or pipe the mousse into small ramekins, jars, or serving glasses.
  6. Cover lightly and refrigerate for a minimum of 2 hours to allow it to firm up and set properly.
  7. Before serving, garnish generously with chopped peanuts and an extra drizzle of your chosen topping.