Chocolate Peanut Butter Mousse Cups

Yields: about 15 chocolate cups

Ingredients

For the Chocolate Cups

6 ounces good quality semi-sweet chocolate

For the Crunchy Peanut Ganache

1 ounce semi-sweet chocolate

1 ounce milk chocolate

2 tablespoons heavy cream

¼ cup salted peanuts, roughly chopped

For the Peanut Butter Mousse

½ cup peanut butter

2 ounces white chocolate, chopped

⅔ cup whipped cream

⅓ cup powdered sugar

1 teaspoon vanilla extract

Directions

1. Make the chocolate cups. Melt the chocolate in the microwave at medium power, stopping every 20 seconds or so to give it a stir.
2. With a clean paintbrush or a butter knife, carefully spread a thin layer of chocolate on the inside of 15 mini cupcake liners. Chill in the refrigerator for about 15 minutes, until firm. Spread a second layer and chill for another 15 minutes.
3. Make the peanut ganache. Place the chocolate and heavy cream in a microwaveable bowl and microwave for about 20 seconds. Let sit for 1 minute, then stir until smooth. Stir in the peanuts.
4. Place about 2 teaspoons of the ganache in each of the chocolate cups. Replace the cups into the refrigerator.
5. Make the peanut butter mousse. Place a large mixing bowl in the freezer for about 20 minutes.
6. Mix together the peanut butter and white chocolate in a microwaveable bowl. Microwave at medium power, stopping every 20 seconds to give it a stir, until the chocolate has melted.
7. In the pre-chilled bowl, Whip the cream until it forms soft peaks. Add the powdered sugar and vanilla extract and whip until stiff peaks form.
8. Mix about a quarter of the whipped cream into the peanut butter mixture to lighten it. Fold the peanut butter into the remaining whipped cream.
9. Pipe the mousse into the chocolate cups, on top of the ganache.