Peanut Butter Mousse with a Roasted Peanut Brittle Aka Bamba Mousse. A sweet and salty peanuty mousse with crunch that is inspired by the classic Israeli snack, bamba.
Is there anything more Israeli than Bamba?
Bamba is almost like the edible version of an Israeli. With its smell, its presence can’t be ignored. It's bright and bursting with flavor and attitude and its delightful crunch is right in your face. The one thing about Bamba, like most things Israeli, is its lack of formality.
How does one take an Israeli and transform him into something a little more elegant?
A lot of pleasing, praying, and coercing; not to mention a touch of creativity. This mousse recipe is incredibly simple, and delicious. The rich mousse is balanced perfectly with the sweet and salty brittle. The recipe stays true to the snack that inspired it but also fits in perfectly on your Shabbat table.
- Cook Time
- Prep Time
- 10 ServingsServings
Roasted Peanut Brittle
- 5 oz. of roasted peanuts, crushed, but not too fine
- 1/3 cup of all-purpose flour
- 1/2 tsp black pepper
- 1/2 cup of brown sugar
- 1/2 cup of unsalted margarine
Peanut Butter Mousse
- 1 1\2 cups of smooth peanut butter
- 3 cups of parve whipping cream
- 1/2 cup of confectioner sugar
- 1 tsp ginger
- 1/2 tsp salt
- 1 1/2 Tbsp vanilla extract
- Combine the crushed peanuts with the flour, black pepper, and brown sugar in a small bowl.
- Preheat your oven to 350 degrees and soften your margarine in the microwave in 15 second intervals until it has a soft consistency.
- Using your hands, combine your peanut mixture and margarine together, creating large crumbles of peanut brittle. Try to create different size “crumbs” when creating your brittle. Cover a baking sheet with waxed paper and pour the brittle on top, creating one flat even layer of brittle.
- Bake your brittle in the preheated oven for 15 minutes. It will be ready when it turns hard. Let it reach room temperature while you make the mousse.
- Heat your peanut butter and whipping cream in your microwave in 30 second intervals, until your peanut butter melts.
- Beat in the vanilla, ginger, and salt with an electric mixer on a medium speed until it’s smooth; and then beat in the confectioners sugar. Your mousse is ready when it is one unified smooth mixture.
- Spread half of your cooled brittle on the bottom of ten small goblets .
- Divide your mousse evenly among your serving dishes and refrigerate for at least 2 hours.
- Before serving, sprinkle the remaining roasted peanut brittle on top of the mousse.