Wednesday, August 27, 2014

Layered Chocolate Peanut Butter Mousse

The other day I had the strongest craving ever for Reese's Sticks.

Then, I got worried that maybe they stopped making them, but luckily Wikipedia told me, they were still in production.  It was actually the first thing that popped up when I Googled it, so I guess the panic hits a lot of people.
I pretty much like anything that has chocolate and peanut butter and the Reese's Sticks didn't exactly disappoint, but they definitely didn't live up to this chocolate peanut butter mousse that I made a few weeks ago for my sister's baby shower.

The nice thing is that these little guys take about as long to make as it would take you to drive to the grocery store.

Both layers are super light and fluffy.  Neither is too sweet or too rich.  It will easily satisfy any sweet cravings you get!
For the Peanut Butter Mousse:
3 Tbsp. butter, softened
4 oz. cream cheese softened
1/2 c. peanut butter
1/4 c. brown sugar
1 c. whipping cream
1 tsp. vanilla
For the Chocolate Mousse
1 3/4 c. whipping cream
12 oz. semisweet chocolate chips
3 oz. espresso or strong coffee
4 Tbsp. butter
1 tsp. unflavored gelatin
Pretzels, for garnish

1.  Beat together butter, cream cheese and peanut butter until light and fluffy.  Beat in brown sugar and set aside.

2.  In a medium bowl, whip cream and vanilla until soft peaks form.  Fold into the peanut butter mixture.  Set aside.

3.  Melt chocolate, coffee and butter together over a double boiler.  Remove from heat and set aside.

4.  In a metal measuring cup (1 c. size), pour in 1/4 c. of the whipping cream.  Sprinkle the gelatin on top and let sit for 10 minutes to let the gelatin activate.

5.  After the 10 minutes are up, hold the metal measuring cup over a flame (gas stove or candle) and gently swirl, mixing in the gelatin gradually.  Do not let this boil.  After it is heated through, stir into the cooled chocolate mixture and set aside.

6.  Beat the remaining 1 1/2 c. whipping cream to medium peaks.  Fold the whipped cream into the chocolate mixture (there may be streaks still - do not overmix).

7.  Assemble: Using a piping bag, squeeze in the peanut butter mixture to the halfway full point on each serving dish (you can really use anything: martini glasses, shot glasses, ramekins, etc.).  Top off each dish with the chocolate mousse in the same way.  Refrigerate for at least 2 hours.  Right before serving, place a pretzel on the top for garnish.*

*If you put the pretzels on too early, they will get soggy and stale.

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