Ingredients
For the chocolate ganache:
4Β½ oz (128g) semi-sweet chocolate, chopped or chocolate chips π«
4Β½ oz (128g) heavy cream π₯
For the peanut butter mousse:
8 oz (227g) cream cheese, room temperature π§
8 oz (227g) creamy peanut butter (about ΒΎ cup) π₯
5 oz (142g) confectioner’s sugar (about 1 cup) π¬
12 oz (1Β½ cups) heavy cream, very cold π₯Ά
Β½ tsp Kosher salt π§
For serving:
Chocolate shavings, crushed cookies, chopped peanut butter cups, or chopped peanuts (optional) π«πͺπ₯
Instructions
1οΈβ£ Make the chocolate ganache:
Place 4Β½ oz chocolate and 4Β½ oz heavy cream in a microwave-safe bowl. Microwave in 30-second intervals for 1-2 minutes, or until the chocolate has completely melted. Whisk together until well mixed. Set aside to cool. π«
2οΈβ£ Whip the heavy cream:
Place 1Β½ cups heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until stiff peaks form. Transfer whipped cream to a small bowl. π₯
3οΈβ£ Make the peanut butter mousse:
Place 8 oz cream cheese, 8 oz peanut butter, 1 cup confectioner’s sugar, and Β½ tsp Kosher salt in the same stand mixer bowl fitted with the whisk attachment. Whisk until very smooth and creamy. Use a rubber spatula to stir in half of the whipped cream until no streaks remain. π₯
4οΈβ£ Assemble the mousse cups:
Spoon some of the ganache into cups, then divide the peanut butter mousse between them, smoothing the tops with a spatula. Place a dollop of the remaining whipped cream on top. π₯
5οΈβ£ Chill, then serve:
Allow the mousse cups to chill in the fridge for at least 1 hour, then serve with chocolate shavings, crushed cookies, chopped peanut butter cups, or chopped peanuts (if desired). βοΈπ«πͺπ₯
- Prep Time: 15min
- Chilling Time: 1 hour