Peanut Butter and Chocolate Mousse Cups
Servings: 12 apx
Ingredients
For the chocolate layer:
- 1 (3.5-ounce) bar 72% dark chocolate (I use Schmerling’s), chopped
- 2 (3.5-ounce) bars 55% dark chocolate (I use Schmerling’s), chopped
- ⅓ cup boiling water
- 2 tbsp prepared espresso OR strong coffee (like this one)
- ½ cup plus 2 tbsp sugar, divided
- 2½ tbsp rum (I like Bacardi)
- 2½ tbsp coffee liqueur (like Starbucks) OR chocolate liqueur (like Schmerling’s)
- 5 egg yolks, at room temperature
- 4 egg whites, at room temperature
For the peanut butter layer:
- 2 egg whites
- 2 cups confectioner's sugar
- 1 cup jarred peanut butter (the smooth type like Skippy)
- 8 ounces pareve cream cheese, (like Tofutti)
- 3 tbsp pareve whipping cream (Rich’s)
For the glaze:
- ⅔ cup pareve whipping cream (Rich’s)
- 6 tbsp margarine
- 5 ounces baking chocolate, chopped really small
- toasted slivered almonds, for garnish
Instructions
Start with the chocolate layer:
- In the bowl of a food processor fitted with the “S” blade, purée chocolate and boiling water until smooth, about 1 minute. Add coffee, 2 tablespoons of sugar, rum, and liqueur; process to combine.
- Add egg yolks; purée on high for one full minute.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites with the remaining ½ cup of sugar, until stiff peaks form.
- Carefully fold the chocolate and egg whites together, making sure all the egg whites are incorporated. Transfer mousse to a pastry bag or resealable plastic bag with one corner snipped off; pipe mousse into glass or disposable clear cups.
- Place in the freezer until the next step is ready.
Prepare the peanut butter layer:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites. Remove beaten egg whites from the bowl and set aside in another small bowl.
- There is no need to clean the mixer bowl. Go ahead and mix the confectioner's sugar, peanut butter, pareve cream cheese, and whipping cream. Mix until smooth.
- Fold egg whites into the peanut butter mixture. Mix until smooth.
- Transfer mousse to a pastry bag or resealable plastic bag with one corner snipped off; pipe mousse over the chocolate layer. Return to freezer.
Finish off with the glaze:
- Heat cream and margarine in a small saucepan over low heat until cream simmers and margarine is melted. Turn off flame.
- Add chopped chocolate to the cream and whisk until the mixture is smooth. Transfer to a measuring cup with a pourable spout and let cool for about 15 minutes (you don't want it to be too hot when pouring over mousse).
- Once cooled, remove mousses from the freezer and top with a bit of glaze. Try to be neat and not drip all over the glasses! Take your time.
- Immediately top with slivered almonds so that the almonds stick to the glaze.
- Return to the freezer until ready to serve.
Notes
