Wednesday, January 4, 2012
Peanut Butter Mousse in Chocolate Cups
We’re having another murder mystery dinner party in a couple weeks. I have been busy planning for that. With this murder mystery, we are going to have our dinner about 45minutes into the party, which means I am definitely going to want to have a do-ahead dinner ready to go. That includes dessert.
One of the desserts I’ll be serving, which I just made this morning, is peanut better mousse in chocolate cups. Like the raspberry and chocolate mousse recipes I’ve posted on my blog, these mousse cups can be made up ahead of time and frozen. Pull them out of the freezer and let them thaw at room temperature about 30-40 minutes before serving. Here’s the recipe:
1 cup whipping cream
8 oz. cream cheese, softened
1 cup creamy peanut butter
¾ to 1 cup powdered sugar (to taste)
3 T. milk
1 tsp. vanilla extract
About 40 cordial-sized chocolate cups (these can be purchased from stores like World Market, or you can make your own)
Miniature Reese’s peanut butter cups for garnish.
Beat whipping cream til stiff peaks and set aside. In another bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, milk and vanilla extract and blend well. Fold whipped cream into peanut butter mixture. Spoon into pastry bag and pipe into chocolate cups. Top each with a miniature peanut butter cup. If serving that day, you can refrigerate mousse cups until serving time. Otherwise, put in a covered container in the freezer. Can freeze up until a month before serving.