Here’s a recipe to consider for the chocolate- peanut butter lover in your life > PEANUT BUTTER MOUSSE CUPS
Anyone can make this quick-and-easy dessert- even IF you claim you’re a horrible baker, I promise! It involves an easy-to-make peanut butter mousse served in a puff pastry cup and topped off with chocolate chips. I’d say this would make a fine Valentine’s Day treat, though it certainly makes for a delicious little dessert any time of the year. I accidentally ate five when I was testing them out. The perfectionist in me wanted to make sure they were perfect before sharing them with the world. That sounds like a valid excuse for eating five, doesn’t it?
I’m partnering with Pepperidge Farm® Puff Pastry for the next few months to create recipes for my readers, and I also have some very exciting news to share on how you can win a trip to the Pepperidge Farm® Innovation Center in Norwalk, CT by sharing your own idea of creating something delicious with Puff Pastry! Scroll down to the bottom of this post for more info.
These are the cups to look for at the store. They’re made by Pepperidge Farm®, and you’ll find them in the frozen section near the pastries- like pie crust. These are mini dessert bites. If you’d prefer to make a more individual, larger-sized fancy dessert then pick up the Puff Pastry SHELLS instead.
The Puff Pastry cups are so easy to work with. Straight out of the freezer, you just break them apart and set them on your baking sheet with the “cut” lines facing up. They’ll puff up in the oven, as shown. Then you use the end of a wooden spoon to just poke down the middle. What results is a little Puff Pastry container in which to hold your filling. So easy!
This is all you need for the filling ingredients. Minimal fuss.
Mix peanut butter with the sugars, then add the cream and vanilla. There’s your peanut butter mousse filling
If you have a piping bag with a decorative tip, you can spoon the filling into the piping bag and pipe it into the cups. If not, just spoon it into the corner of a freezer zip baggie, snip off the corner of the baggie, and squeeze in the filling from there.
If you really love peanut butter, you can be done with your dessert right here and serve them up this way. I didn’t try this, but my husband also suggested hiding a little piece of banana under the peanut butter mousse (side note: he’s a big Elvis fan).
I finished them off with some chocolate chips. Other ideas: mini chocolate chips, chocolate sprinkles/jimmies, a small chocolate heart, a candy bar chunk… anything! Since these are one-bite desserts, you get a mouthful of peanut butter mousse and the benefit of some added chocolate too. Chocolate + Peanut Butter = LOVE.
My TOP PICK winner from the last Puff Pastry recipe I shared is:
Congrats to Averie! Now it’s your turn >> In the comments below- share YOUR own original Puff Pastry recipe/idea and/or twist on an existing dish using Pepperidge Farm® Puff Pastry for a chance to win a trip to the Pepperidge Farm Headquarters!
Yield: 24 miniature desserts
Prep Time: 30 min
Cook Time: 20 min
Peanut Butter Mousse Cups
One 9.5-ounce box Pepperidge Farm Puff Pastry Cups (24 count)
1/2 cup creamy peanut butter (do not use natural)
1/4 cup powdered sugar
1 tablespoon granulated white sugar
1/2 cup whipping cream (liquid cream)
1 teaspoon vanilla extract
chocolate chips or chocolate sprinkles, optional
1. Bake the Puff Pastry Cups according to package directions. Use the rounded end of a wooden spoon to poke down the hole in the middle of each pastry immediately after baking. Let cool
2. In a medium bowl, use an electric mixer to combine the peanut butter, powdered sugar and sugar. Add the whipping cream and vanilla and mix until well-combined and creamy. It should be the texture of pudding. Transfer the mixture to a plastic baggie or pastry piping bag with a decorative tip. Snip off the corner of the baggie and squeeze the filling into each of the Puff Pastry Cups. Garnish with chocolate chips or sprinkles, if desired. Keep refrigerated until ready to serve.
*Puff Pastry cups can be found in the frozen pastry section of most grocery stores in the USA. If you are unable to locate them, ask the store manager.
*These will keep fresh for a day or two in the refrigerator.
Disclosure: I am working with Pepperidge Farm over the next few months to create recipes using their Puff Pastry products as part of their “Puff is the Spark” panel. This is a product that I use in my kitchen regularly. All opinions shared are my own.