Peanut Butter Mousse Cup Recipes

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PEANUT BUTTER MOUSSE

Provided by Food Network

Categories     dessert

Time P1DT30m

Number Of Ingredients 15



Peanut Butter Mousse image

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.

2/3 cup peanut butter
1 cup milk
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
1 1/2 to 2 teaspoons gelatin
2 tablespoons water
Chocolate ganache, recipe follows
Caramel red wine sauce, recipe follows
Chopped peanuts, for garnish
1 cup heavy cream
8 ounces semisweet chocolate, chopped
2 pounds (5 1/2 cups) sugar
1/2 cup water
1/2 bottle red wine

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



Peanut Butter Mousse Cup image

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

5 large eggs, separated
1/2 cup sugar, divided
1 cup creamy peanut butter
1 cup heavy whipping cream
3 (2 7/8 ounce) packages pre-made chocolate cups
1/2 cup chopped honey roasted peanuts, and
chocolate shavings (chocolate chips can work as a substitution for the shavings)

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



Peanut Butter-Chocolate Mousse Cups image

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

1-1/2 cups thawed COOL WHIP Whipped Topping
1/4 cup creamy peanut butter
3 Tbsp. miniature semi-sweet chocolate chips, divided
1 pkg. (1.9 oz.) frozen mini phyllo shells, thawed

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



Fudgy Peanut Butter Mousse Cups image

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

1 (17 1/2 ounce) package sugar cookie mix
1 cup pecans, toasted and chopped fine
2 tablespoons all-purpose flour
8 tablespoons unsalted butter, melted
1 1/4 cups heavy cream
1 cup chunky peanut butter
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

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