I posted this one on Somewhat Simple, and I decided that it’s one of my favorite things to look at.  They’re just…pretty.  And the older I get, the more I like pretty things.    Not only that, but it’s fluffy peanut butter sitting in a cup made of chocolate.  Does it get any better?!

I think about food a lot, and one night when I was drifting off to sleep, and I had an epiphany. I startled my poor husband awake when I whisper-yelled (you know, so I didn’t wake the kids up…just him. Ha! Sorry Honey), “Peanut Butter Mousse!” It took me a long time to fall asleep, but my husband, who is used to random food-idea outbursts from me, went right back to sleep.

 I had visions of chocolate cups, and I pondered different ways to make them (and how cute they would be filled with fluffy peanut butter mousse!). Odd beginnings, but it resulted in some cute & tasty dessert! I spent an entire afternoon in my kitchen experimenting with chocolate and peanut butter so I could bring you these beauties. I hope you love them too!

I tried a couple of different ways to make the chocolate cups, and this was the winner. {The whole toothpick in ice dipped in chocolate idea just didn’t work.}

Ingredients:

Chocolate Cups

• 2 cups chocolate (milk, semi-sweet, or dark), chips work fine*

Peanut Butter Mousse

• 1 cup creamy peanut butter
• 2 oz cream cheese
• 4 Tbsp milk (I used whole, but any should be fine)
• 3 Tbsp powdered sugar
• 1/4 tsp salt
• {-optional-} 1 tsp pumpkin pie spice (fun for Fall!)
• 1 cup heavy whipping cream
• 1/4 tsp vanilla
• chocolate bar

Directions:

1. For the cups, melt the chocolate over a double boiler or in the microwave (in 30 second increments). Using a teaspoon, scoop a spoonful of chocolate into a silicone mini muffin liner (paper should work too, but I used silicone, so I know it peels away easily from the chocolate). Leave the muffin liners in the muffin pan. Using the teaspoon or a clean finger, spread the chocolate to cover the entire liner. If the chocolate is rough-looking and uneven, tap the muffin pan against the counter a few times. If your chocolate becomes stiff or hard to work with, warm it for 15 more seconds in the microwave, or over the double boiler. Repeat until chocolate is gone, about 24 cups. Place in freezer for 15 minutes to harden.
2. Make 24 chocolate curls from the chocolate bar (using a vegetable peeler). Set aside.
3. Add the peanut butter, cream cheese, milk, sugar, salt and pumpkin pie spice (if using) to mixer bowl. Thoroughly combine, and set aside.
4. Whip the cream** and vanilla until stiff peaks form. Fold the whipped cream into the peanut butter mixture (do half at a time so it’s more manageable).
5. Using a large star tip, round tip, or zip-top bag with a corner cut off, pipe the peanut butter mixture into the chocolate cups. Top with a chocolate curl.
6. Refrigerate until ready to serve.

*I find that when melting chocolate chips, milk chocolate tends to melt easily, but my semi-sweet chips don’t. To make the chocolate chips melt more easily, I add 1-2 teaspoons of coconut oil. Then my chocolate is the perfect consistency!

**I usually add some powdered sugar when I’m whipping cream, but since I added sugar to the peanut butter mixture, I didn’t add any here.  Put sugar in both if it makes you happy!

For more chocolatey goodness, try these easy & beautiful
Oreo Truffles or quick 5 Minute Fudge!