PEANUT BUTTER-CHOCOLATE MOUSSE CUPS
Easy-peasy Peanut Butter-Chocolate Mousse Cups only take ten minutes to prep, and yet they look stunningly sophisticated. Entertain with style―and ease―with our Peanut Butter-Chocolate Mousse Cups recipe.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 5 servings
Number Of Ingredients 4
Steps:
- Add COOL WHIP to peanut butter in medium bowl; whisk just until blended. Stir in 2 Tbsp. chocolate chips.
- Spoon into resealable plastic bag; cut small piece off one bottom corner of bag. Use to pipe COOL WHIP mixture into shells.
- Sprinkle with remaining chocolate chips.
Nutrition Facts : Calories 220, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
PEANUT BUTTER MOUSSE CUP
tastes so good makes your mouth water if you like Reese's pieces you love this recipes a good snack and great dessert LOVE LOVE it found it in a magazine delicious
Provided by razzle rachel fo sho
Categories Candy
Time 20m
Yield 36 cups, 15-17 serving(s)
Number Of Ingredients 7
Steps:
- in a large bowl, beat egg yolks and 1/4 cup sugar at medium speed with an electric mixer until thick and pale, about 4 minutes.
- beat in the peanut butter.
- in a medium bowl beat egg whites at high speed with an electric mixer until foamy.
- gradually add remaining sugar 1 tablespoon at a time, beating until stiff peaks form.
- gently fold into peanut butter mixture.
- cover, refrigerate for two hours.
- pipe or spoon peanut butter mousse into chocolate cups.
- add the chocolate shavings, chocolate chips or roasted peanuts if desired.
Nutrition Facts : Calories 234.9, Fat 18.7, SaturatedFat 6.4, Cholesterol 92.2, Sodium 123.7, Carbohydrate 11.3, Fiber 1.5, Sugar 8.6, Protein 8.1
CHOCOLATE-PEANUT BUTTER MOUSSE CUPS
Our easy version of chocolate and peanut butter mousse requires just three ingredients-but don't let that stop you from accepting applause!
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 12 servings, 1/4 cup each
Number Of Ingredients 3
Steps:
- Melt chocolate as directed on package. Stir in peanut butter; microwave on HIGH 30 sec. or just until warmed. Add COOL WHIP; stir with whisk just until blended.
- Spoon into 12 small dessert cups or dishes. Serve immediately.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 9 g, Protein 3 g
PEANUT BUTTER MOUSSE
Steps:
- In a saucepan, warm the peanut butter and milk then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks. Bloom the gelatin in the water and add to the warm peanut butter. Strain into a bowl and fold in the whipped cream mixture. Pour into flexi dome molds and freeze overnight.
- Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Ladle the ganache over to coat. Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes.
- Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce.
- Heat the cream and pour over the chopped chocolate. Whisk to combine.
- In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.
CHOCOLATE PEANUT BUTTER MOUSSE
Chocolate Peanut Butter Mousse from Maria Regakis of Somerville, Massachusetts combines favorites chocolate and peanut butter perfectly. It's a delicious, rich dessert ideal for summer night entertaining and a nice alternative to ice cream.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. , Beat until soft peaks form. Spoon into dessert dishes; sprinkle with chocolate-covered peanuts.
Nutrition Facts : Calories 554 calories, Fat 46g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 4g fiber), Protein 14g protein.
FUDGY PEANUT BUTTER MOUSSE CUPS
This recipe was the grand prize winner of the Cook Country's holiday cookie contest. Submitted by Susan Bazan from Sequim, Washington this cookies recipe combines both peanut butter and chocolate a great pairing! This recipe you will need a mini muffin tin . A piping bag is suggested to assure a neat assembly. The crust is a store bought sugar cookie mix.
Provided by Marz7215
Categories Dessert
Time 1h25m
Yield 48 cookies, 12 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and preheat oven to 350°F.
- Grease 12 cup mini-muffin tin. Combine cookie mix, pecans and flour in bowl. Slowly stir in butter until mixture resembles wet sand. Press 1 TBSP cookie mixture into bottom and sides of each muffin cup. Bake until golden, about 10 minutes. Cool 20 minutes in tin, then turn out cookies. Repeat with remaining dough.
- With electric mixer on medium high speed, beat 1 cup cream to stiff peaks, about 2 minutes. In another bowl, beat peanut butter, cream cheese, sugar and vanilla on medium speed until smooth, about 1 minute.
- Fold in whipped cream.
- Microwave chocolate and remaining cream in a small bowl, stirring occasionally, until smooth, about 1 minute. Pour 1/2 tsp chocolate mixture into each cookie cup, then fill cups with 1 TBSP peanut butter mixture. Drizzle remaining chocolate evenly over cookies and refrigerate until firm, about 1 hour.
Nutrition Facts : Calories 520.3, Fat 44.9, SaturatedFat 19.5, Cholesterol 75.1, Sodium 172.6, Carbohydrate 26.9, Fiber 3.5, Sugar 19.7, Protein 8.7
CHOCOLATE PEANUT BUTTER MOUSSE TARTS
We love the flavors of chocolate and peanut butter and this tart gives us the best of both. This is fun for the whole family to make. If you make it in a tart pan, it's an upscale dessert. If you make it in a pizza pan, it's a great dessert for a pizza meal! -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 tarts.
Number Of Ingredients 18
Steps:
- In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate., In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts., For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.
Nutrition Facts :
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