Chocolate Peanut Butter Mousse In Peanut Butter Cups
Champagne and chocolate are the theme of this clever Mother’s Day dessert. But there’s no real bubbly in this dessert–these champagne “coupes” are actually molded from a mouthwatering mixture of peanut butter and white chocolate!
The fun doesn’t stop there, though–these candy coupes are then filled with a rich, velvety mousse made with Dark Chocolate Dreams peanut butter, making for a whimsical and absolutely delicious dessert. This dessert is as delightful to eat as it is to behold, and is bound to please Mom — and everyone else celebrating with her – no end.
10 minutes for the cups; 10 minutes for the mousse, plus cooling times for both
1 hour and 20 minutes
Yield: 4 servings
For the cups
12 ounces (1 bag) white chocolate morsels
1/2 cup Mighty Maple peanut butter
Necessary equipment: 6 plastic champagne coupes (the type you’d buy at the dollar store, which is exactly where I bought mine)
For the mousse
1/2 cup Dark Chocolate Dreams peanut butter
1/4 cup (packed) golden brown sugar
Pinch of coarse kosher salt
1 cup chilled heavy whipping cream, divided
1 tablespoon sugar
1 teaspoon vanilla extract
1. Start by making the cups. Place the white chocolate morsels and the peanut butter in the top of a double boiler (you can also make a DIY double boiler by configuring a heatproof bowl which can be fitted over a saucepan filled partially with water; be sure to leave some space between the water level and the bottom of the bowl).
2. Set the double boiler over medium-low heat. Melt the white chocolate morsels with the Mighty Maple peanut butter, stirring occasionally. It will progress from chunky to smooth. Once most of the morsels are melted, remove from heat; the residual heat should melt the rest.
3. Separate the removable bases from the cups of your champagne coupes. Start with four of them, and if you still have a good amount of the mixture when you’ve filled all of them, you can use the other two coupes (this will depend on how thickly you apply the candy). Fill each hollow stem with your melted white chocolate and peanut butter mixture. Now, use a pastry brush to brush the sides and “bowls” of the cups. Place in the refrigerator for about 15 minutes, or until set.
4. Once your 10 minutes are up, remove from the refrigerator and give them a generous second coat, putting emphasis on the sides of the cup. Place back in the refrigerator until set.
5. Grab those bases, and invert them. Fill each of the bases with the remaining mixture, leveling the top. Place them with the coupes in the refrigerator. You should have a little bit of the peanut butter mixture left–keep it on hand.
6. Once everything is set (that is to say, the chocolate is completely hard and firm), remove from the refrigerator (to keep things cool, remove the coupes and bases one at a time). Gently, using a sharp knife, ease the edges of the plastic from the chocolate. The pieces should come out without too much trouble. If the plastic cracks or breaks, that’s ok–you only spent a dollar on these! If there is some breakage on your candy cups, don’t panic. You can place the cracked bit in place, and press it together using the remaining peanut butter mixture as “glue.”
7. Adhere the bases and cups using the remaining peanut butter mixture as glue. Let them set again in the refrigerator for about 20 minutes. While they set, you can make your mousse.
8. In a medium bowl, mix the Dark Chocolate Dreams, brown sugar, and salt until combined. Stir in 1/4 cup of cream and blend.
9. In the bowl of a stand mixer fitted with the paddle (yes, paddle) attachment, mix the remaining cream, sugar, and vanilla until soft peaks have formed. Stop the mixer and add the peanut butter mixture in three separate additions, pausing to scrape down the sides of the bowl with each addition.
10. Once thoroughly mixed, your mousse is ready. It will become slightly more firm if it rests in the refrigerator for about an hour. Chill until ready to use.
11. Wait until right before serving to dish the mousse into your dessert cups for best results, as the cups will begin to soften a bit after the mousse has been put in them.
12. This dish is best served the same day made. The cups can be made up to 3 days in advance and stored in the refrigerator.
PEANUT BUTTER GIVEAWAY
What other unique peanut butter ideas would you like to see?
Leave a comment below with your answer to enter for a chance at winning a jar of of Mighty Maple and a jar of Dark Chocolate Dreams, the peanut butters used in this recipe.
– The giveaway is open to USA residents only and will run until Monday, May 4th, 2015 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 5/12/15 to claim their prize or we will choose another winner.
– Winner will win one jar of Mighty Maple peanut butter and one jar of Dark Chocolate Dreams. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.