Chocolate Peanut Butter Mousse Cups Recipe

Name: Chocolate Peanut Butter Mousse Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHOCOLATE CUPS:; 6 ounces, weight Good Quality Semi-sweet Chocolate; FOR THE CRUNCHY PEANUT CHOCOLATE GANACHE:; 1 ounce, weight Semi-sweet Chocolate; 1 ounce, weight Milk Chocolate; 2 Tablespoons Heavy Cream; 1/4 cups Salted Peanuts, Roughly Chopped; FOR THE PEANUT BUTTER MOUSSE:; 1/2 cups Peanut Butter; 2 ounces, weight White Chocolate, Chopped; 2/3 cups Heavy Whipping Cream, Very Cold; 1/3 cups Powdered Sugar; 1 teaspoon Vanilla Extract

Servings: persons

FOR THE CHOCOLATE CUPS:
6 ounces, weight Good Quality Semi-sweet Chocolate
FOR THE CRUNCHY PEANUT CHOCOLATE GANACHE:
1 ounce, weight Semi-sweet Chocolate
1 ounce, weight Milk Chocolate
2 Tablespoons Heavy Cream
1/4 cups Salted Peanuts, Roughly Chopped
FOR THE PEANUT BUTTER MOUSSE:
1/2 cups Peanut Butter
2 ounces, weight White Chocolate, Chopped
2/3 cups Heavy Whipping Cream, Very Cold
1/3 cups Powdered Sugar
1 teaspoon Vanilla Extract

1
You'll also need 15 mini cupcake liners for this recipe.
2
For the chocolate cups:
3
Melt the chocolate in the microwave at medium power, stopping every 20 seconds or so to give it a stir. Continue until smooth. With a clean paintbrush or a butter knife, carefully spread a thin layer of chocolate on the inside of the mini cupcake liners. Chill in the refrigerator for about 15 minutes or until firm. Spread a second layer of chocolate into the cups and chill for another 15 minutes.
4
For the peanut ganache:
5
Place the chocolates and heavy cream in a microwaveable bowl and microwave for about 20 seconds. Let it sit for 1 minute, then stir until smooth. Stir in the peanuts.
6
Place about 2 teaspoons of the ganache in each of the chocolate cups. Put the cups back into the refrigerator.
7
Make the peanut butter mousse. Place a large mixing bowl in the freezer for about 20 minutes.
8
Mix together the peanut butter and white chocolate in a microwaveable bowl. Microwave at medium power, stopping every 20 seconds to give it a stir, until the chocolate has melted.
9
Pull the chilled mixing bowl out of the freezer and put the cold whipped cream into it. Using an electric mixer, whip the cream until it forms soft peaks. Add the powdered sugar and vanilla extract and whip until stiff peaks form.
10
Mix about a quarter of the whipped cream into the peanut butter mixture to lighten it. Then fold the peanut butter into the remaining whipped cream.
11
Pipe the mousse into the chocolate cups on top of the ganache.

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE CHOCOLATE CUPS:, 6 ounces, weight Good Quality Semi-sweet Chocolate, FOR THE CRUNCHY PEANUT CHOCOLATE GANACHE:, 1 ounce, weight Semi-sweet Chocolate, and more.

Yes, Chocolate Peanut Butter Mousse Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Peanut Butter Mousse Cups

How did you like this recipe?

Frequently Asked Questions