Loading ...Chocolate Peanut Butter Cups
by Marcel Desaulniers
from I’m Dreaming of a Chocolate Christmas
(John Wiley & Sons, Inc., 2007)
Makes 10 cups
Peanut butter and chocolate are certainly not strangers in the confectionery scene. These Chocolate Peanut Butter Cups share the flavors and textures of popular commercial peanut butter cups, but their pedigree makes them a candidate for a dessert plate rather than a paper wrapper.
convert Ingredients
For the chocolate cups
Twelve 6-inch squares aluminum foil
8 ounces semisweet baking chocolate, melted
For the peanut butter mousse
One 8-ounce package cream cheese, softened
1 cup creamy peanut butter
1/4 cup granulated sugar
2/3 cup heavy cream
1/4 teaspoon pure vanilla extract
1/2 cup semisweet chocolate mini morsels
Method
Make the chocolate cups
1. Line twelve 2-ounce ramekins with the aluminum foil, pushing down to shape the foil to the ramekins. (Although the recipe is for 10 peanut butter cups, I recommend using 12 ramekins to insure against the possibility of a broken chocolate cup or two.)
2. Using 1 slightly heaping tablespoon or a level #70 ice-cream scoop, portion the melted chocolate into each ramekin, then use the back of a teaspoon to spread the chocolate over the insides to completely cover the foil. Refrigerate the ramekins until the chocolate is thoroughly hardened, 30 to 40 minutes.
Make the peanut butter mousse
1. Place the softened cream cheese, peanut butter, and sugar in the bowl of a stand electric mixer fitted with a paddle. Beat on medium for 1 minute until combined. Stop and scrape down the sides of the bowl and the paddle. Beat on medium-high until very soft, about 1 minute. Transfer to another bowl and set aside.
2. Place the heavy cream and vanilla in a clean mixer bowl and attach a balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Use a rubber spatula to fold the whipped cream into the peanut butter mixture until thoroughly incorporated, then fold in the chocolate mini morsels.
Assemble the cups
1. Remove the ramekins from the refrigerator and the foil cups from the ramekins. Very carefully remove the foil from each chocolate cup. (This is where the 2 extra chocolate cups can come in handy.)
2. Transfer the peanut butter mousse to a pastry bag fitted with a large star tip. Pipe the mousse into each cup so it peaks about 1 inch above the top of the cup. Refrigerate for at least 30 minutes before serving.
Recipe © 2007 by Marcel Desaulniers. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
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