This creamy peanut butter candy mousse (Paçoca Mousse) recipe will transport you straight to a cozy farmhouse kitchen. Imagine finishing off a hearty, home-cooked meal with this decadent treat. It’s absolutely divine! Let’s get to the recipe.
Ingredients for the Paçoca Mousse:
- 12 “Paçoca” rolls (Brazilian peanut butter candy) or use 1.5 cups of crushed dry peanut butter candy/pressed peanut snacks;
- 1 can (approx. 10 oz) heavy cream (or table cream);
- 1 packet (approx. 1 tbsp) unflavored gelatin powder;
- 1 cup whole milk;
- 1 cup granulated sugar;
- 3 tablespoons water.
How to make the Paçoca Mousse:
- In a blender, combine the milk, sugar, peanut candy (paçoca), and heavy cream;
- Blend for 2 minutes until smooth;
- Meanwhile, hydrate the gelatin in water and dissolve it in a bain-marie (double boiler) or microwave for a few seconds;
- Add the dissolved gelatin to the blender and pulse for another minute;
- Pour the mixture into a medium serving dish or individual dessert cups;
- Refrigerate for at least 3 hours until set. Enjoy!
Pro Tip:
To make this mousse even more delicious, try folding in some crumbled peanut candy before chilling, or sprinkle extra bits on top right before serving for added texture.
Did you know?
Paçoca is a quintessential Brazilian treat made from peanuts and cassava flour, originally created by the Tupi-Guarani indigenous people. The name comes from the Tupi word “pacó-cá,” meaning “to crumble or smash.” While the mousse is a classic French dessert known for its airy, creamy texture, this fusion brings a delightful, nutty twist that is sure to please any crowd.
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