Peanut Butter Nutella Mousse with Chocolate Cookie Crumble

This Peanut Butter Nutella Mousse with Chocolate Cookie Crumble is incredibly easy to prepare and beyond delicious! It’s the perfect dessert!

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This recipe sounds kind of fancy pants but it’s really not. In fact, this is the kind of dessert I wish I’d had in front of me back in college when I was sitting around watching The Simpsons and listening to The Grateful Dead. It’s good eats.

This Peanut Butter Nutella Mousse with Chocolate Cookie Crumble is incredibly easy to prepare and beyond delicious! It's the perfect dessert!

This is not the kind of dessert that needs to have perfectly even layers or piped mousse. It’s what I like to call “rustic.” Seriously, it has peanut butter, chocolate and Nutella. And cookies. As far as I’m concerned, it’s already perfect.

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Peanut Butter Nutella Mousse with Chocolate Cookie Crumble
Prep Time
25 mins
Total Time
25 mins
 

This Peanut Butter Nutella Mousse with Chocolate Cookie Crumble is incredibly easy to prepare and beyond delicious! It's the perfect dessert!

Course: Dessert
Cuisine: American
Servings: 8 -12 servings
Author: Jennifer Farley
Ingredients
for the cookie crumble
  • 4 cups crunchy chocolate cookies, see notes
  • 1 tablespoon unsweetened cocoa powder
  • pinch salt
  • 1/4 cup unsalted butter, melted
for the mousse
  • 1/2 cup creamy peanut butter
  • 1/4 cup Nutella
  • 1 3/4 cup heavy whipping cream
  • 1/4 cup granulated sugar
Instructions
  1. In a food processor, pulse the cookies several times until coarsely chopped. Add the cocoa powder and salt and pulse a few more times until combined. Add the melted butter and pulse several more times until the mixture is crumbly (don’t over-pulse or the mixture will turn into a paste). Set aside.
  2. In a large bowl, whisk together the peanut butter and Nutella until smooth.
  3. In a stand mixer with the whisk attachment, whip the cream and sugar to a stiff peak (this can also be done by hand in a separate bowl).
  4. Scoop 1/3 or 1/2 of the whipped cream into the peanut butter Nutella mixture and stir until evenly combined. Add the remaining whipped cream and gently fold in until just combined. If not using immediately, cover with plastic film and refrigerate.
  5. To serve, use small mason jars or wine glasses. Alternate between layers of cookie crumble and mousse (I used approximately 1/4 cup per layer).
Recipe Notes

I used 2 bags of Milano cookies which I like because they’re not cloyingly sweet. I broke them in half before adding them to the food processor which you may or may not need to do depending on the size of the cookies being used.

This recipe yields more mousse than cookie crumble but the extra mousse likely won't go to waste.

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