After the maple mousse, I was in the mood to make another kind of mousse. I’ve been looking at this peanut butter mousse recipe for a while, and I was invited to a brunch.
I liked the idea of the edible cups, so I started with those. I had small plastic molds that I use for peanut butter cups, so I painted the inside of the molds with a thin layer of chocolate, and put them in the fridge to harden. The first batch had to be re-melted, after they stuck to the just-out-of-the-dishwasher Pyrex bowl. For the next batch, I pre-chilled the bowl, and lined it with Saran Wrap just in case, and they were fine.
Once the shells were done, I made the mousse. It’s very simple – beat 2/3rds of a cup of whipping cream until it makes soft peaks. Then beat a cup of peanut butter and 8 ounces of softened cream cheese until smooth. Sift in a cut of powdered sugar, add a teaspoon of vanilla, and beat until smooth. Then fold into the whipped cream carefully.
I chilled it for a few hours, then piped it into the cups. I wanted to use a star tip, but I forgot that mine had had an unfortunate encounter with the garbage disposal a few months ago, so I settled for a plain tip. They would have been prettier with the star, but…
They were perfect. The mousse was very, very rich, and would have been too much in a bigger serving. These were just one bite – the perfect mix of peanut butter and chocolate.