Peanut Butter or Nutella Mousse

Originally, this was peanut butter, but she gave a hazelnut spread option, so we went with that. But I'll bet peanut butter would be tasty too! Sally's Baking Addiction, Eclairs with Peanut Butter Mousse

ingredients:

• 1 cup (240ml) heavy cream

• 8 ounces (224g) full-fat brick-style cream cheese, softened to room temperature

• 1 cup (120g) confectioners’ sugar

• 1 teaspoon pure vanilla extract

• 1/2 cup (130g) creamy peanut butter or hazelnut spread

• salt, to taste

instructions:

1. Using a handheld or stand mixer fitted with a whisk attachment, beat heavy cream on medium-high speed until soft peaks form, about 3 minutes. Temporarily transfer to another mixing bowl. 

2. Using a handheld or stand mixer fitted with a whisk attachment beat the cream cheese on medium-high speed until creamy and smooth. 

3. Add the confectioners’ sugar, vanilla extract, and peanut butter (or Nutella) then beat on medium-high speed until combined and creamy. 

4. Using a rubber spatula, fold in the whipped cream until combined. 

5. Taste. Stir in a pinch of salt, if desired. 

6. Transfer mousse to a piping bag (reusable or disposable) fitted with a small-ish round or open star piping tip. I suggest Wilton piping round tip 12, which is wide enough for the mousse to pipe out, but you can still nudge it inside the eclair.

7. Keep cool in the fridge until you're ready for it (great as filling for cream puffs or eclairs).