Time 15m Yield 6 servings. Number Of Ingredients 4 Steps:
In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. , Beat until soft peaks form. Spoon into dessert dishes; sprinkle with chocolate-covered peanuts.
Time P1DT30m Number Of Ingredients 15 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.
Time 1h20m Yield 4 Number Of Ingredients 8 Steps:
Gather your ingredients. Start by melting the chocolate . Either place the chocolate chips or gratings into a heatproof bowl set over a pan of simmering water. Do not let the bottom of the bowl touch the water, and resist the temptation to stir the chocolate until it has melted. Once melted, you can stir with a wooden spoon, not metal. Or, melt the chocolate in a microwave for 30 seconds, stir (with a wooden spoon) repeating for 30 seconds at a time until smooth. Remove the bowl from the pan or the microwave. Stir in the peanut butter and set the bowl aside to cool for 5 minutes. Lightly beat the egg yolks with a fork, then stir into the chocolate to create a glossy, thick sauce. Add the 1/4 teaspoon of salt and stir again. Whisk the egg whites using a stand or electric mixer, or by hand with a whisk. Ensuring the whisks and bowls you are using are scrupulously clean, because if not, they will not whip up very well. The egg whites are ready when they are firm and glossy. Put the wooden spoons aside, use a metal tablespoon and stir in 1/3 of the egg whites to loosen up the chocolate. Then, again using the metal spoon, gently fold in the remaining egg whites. Gently spoon the mousse into either one large bowl, or divide into four jars, glasses, or bowls. Pop these into the refrigerator for a minimum of one hour. You can also make the mousse the day before needed. Cover tightly and chill until ready to serve. When ready to serve, loosely whip the cream to soft peaks and spoon onto the mousse. Decorate with more chocolate, salt flakes, or even fresh raspberries. The mousse does not store well and cannot be frozen, so enjoy fresh.
Time 55m Yield 6 tarts. Number Of Ingredients 18 Steps:
In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate., In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts., For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.
Yield 10 servings Number Of Ingredients 15 Steps:
Preheat the oven to 325°F (160°C). Make the brownie layer: in a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the batter is smooth and thick. Pour the batter into an 8-inch (20-cm) springform pan and smooth the top with a spatula or knife. Bake for 25 minutes. Remove from oven and use a spatula to press down the top. Let cool to room temperature. Make the peanut butter mousse: in a small bowl combine the gelatin and water, and set aside. In a large bowl, mix the peanut butter and powdered sugar until smooth and shiny. Microwave the gelatin mix for 10 seconds, then mix into the peanut butter until thick and lumpy. Gently fold in half the whipped cream. Once incorporated, fold in the remaining whipped cream. Pour into the springform pan over the brownie base and smooth the top with a spatula or knife. Freeze for 20 minutes. Make the chocolate mousse: in a small bowl, combine the gelatin and water, and set aside. In a large bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring between each, until melted. Microwave the gelatin for 10 seconds, then add to chocolate mixture. Gently fold in half of the whipped cream. Once incorporated, fold in the remaining whipped cream. Pour the batter into the springform pan over the peanut butter layer and smooth with a spatula or knife. Freeze overnight. Remove cake from the freezer and release the springform. Cut the chocolate peanut butter cups into sixths and evenly place around the rim of the cake, or decorate as desired! Let the cake thaw for 15 minutes, then serve. Enjoy!
Time 15m Yield 6 serving(s) Number Of Ingredients 3 Steps:
In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Cover and refrigerate until chilled. Beat mixture until soft peaks form. Spoon into dessert dishes.
More about “chocolate peanut butter mousse recipes”
Time 1h30m Yield 1 two layer cake, 12 serving(s) Number Of Ingredients 9 Steps:
Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks. Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla, and cool 25 minutes. Beat 1 1/3 cup whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third of whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill. Bring remaining 1/2 cup whipping cream and butter to a boil in a small saucepen. Add chocolate morsels; remove from heat and let stand 5 minutes. Stir until morsels melt and mixture is smooth. Pour glaze over cake. Serve warm; or chill and serve at room temperature.
