Chocolate Peanut Butter Mousse Cups

You’ll also need 15 mini cupcake liners for this recipe.

For the chocolate cups:
Melt the chocolate in the microwave at medium power, stopping every 20 seconds or so to give it a stir. Continue until smooth. With a clean paintbrush or a butter knife, carefully spread a thin layer of chocolate on the inside of the mini cupcake liners. Chill in the refrigerator for about 15 minutes or until firm. Spread a second layer of chocolate into the cups and chill for another 15 minutes.

For the peanut ganache:
Place the chocolates and heavy cream in a microwaveable bowl and microwave for about 20 seconds. Let it sit for 1 minute, then stir until smooth. Stir in the peanuts.

Place about 2 teaspoons of the ganache in each of the chocolate cups. Put the cups back into the refrigerator.

Make the peanut butter mousse. Place a large mixing bowl in the freezer for about 20 minutes.

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.

Pull the chilled mixing bowl out of the freezer and put the cold whipped cream into it. Using an electric mixer, whip the cream until it forms soft peaks. Add the powdered sugar and vanilla extract and whip until stiff peaks form.

Mix about a quarter of the whipped cream into the peanut butter mixture to lighten it. Then fold the peanut butter into the remaining whipped cream.

Pipe the mousse into the chocolate cups on top of the ganache.