Peanut Butter Cups
Not only is the rich, smooth peanut butter and chocolate mousse to die for... but it's served in edible chocolate crockery. Yeah, you're going to want to try this!
- 4 tbsp smooth peanut butter
- 200 g dark chocolate
- 2 egg whites
- 250 ml double cream
- 100 g peanut brittle
Melt The Chocolate And Pean
Snap the chocolate into pieces in a bowl above simmering water and dollop in the peanut butter.
Heat until just melted and smooth don't allow to get too hot.
Whisk Egg Whites
Whisk the egg white in a second bowl until you have stiff peaks.
Whip Double Cream
Whip up the double cream in a third bowl until you have soft peaks.
Fold And Chill
Fold the chocolate mixture into the soft peaks of double cream, then fold the egg whites in too. Best to do this in two batches to maintain as much air as possible.
Transfer the mixture to a piping bag with a star nozzle and chill whilst you make the optional edible cutlery.
Temper chocolate and use to line paper muffin cases and optional silicon spoon moulds.
Leave to cool and set, then peel away form the cases.
Pipe And Serve
Pipe the mousse into the edible cups and serve with peanut brittle on top!
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