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Peanut Butter Bamba Mousse


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Peanut Butter Bamba Mousse


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Peanut Butter Bamba Mousse

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.


  • Prep Time : 30 min
  • Cook Time : 20 min
  • Ready Time : 50 min


10 Servings


    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


    1.  Combine the crushed peanuts with the flour, black pepper, and brown sugar in a small bowl.
    2. Preheat your oven to 350 degrees and soften your margarine in the microwave in 15 second intervals until it has a soft consistency.
    3. 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.
    4. 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.
    5. Heat your peanut butter and whipping cream in your microwave in 30 second intervals, until your peanut butter melts.
    6. 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.
    7. Spread half of your cooled brittle on the bottom of ten small goblets .
    8. Divide your mousse evenly among your serving dishes and refrigerate for at least 2 hours.
    9. Before serving, sprinkle the remaining roasted peanut brittle on top of the mousse.

    Peanut Butter Bamba Mousse

    Peanut Butter Bamba Mousse


    About Aviv Harkov


    Aviv Harkov is a self-taught cook and baker, as well as a professional eater with her own private catering business. She runs akosher cooking blogand is open to culinary critique and comments viaemail or twitter @ETiskosher.




    2 Responses to Peanut Butter Bamba Mousse

    1. avatar says: Hephzibah

      I love your post, its great. I want to ask you if the description you gave will produce the same Bamba in the pack above?. I am confussing the picture at the end of the description with the one before. Or is it that you have to eat the crunchy Bamba with the Peanut Butter Bamba Mousse. Kinly help my ignorance. You are doing a great job. keep it up.

    2. Hello Hephzibah,

      The recipe will produce the mouse like on the lower photograph.

      You can eat the mousse with the bamba if you’d like.

      Let me know how it goes!

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