Several months ago I saw a peanut butter recipe that caught my attention. Unfortunately, I don’t remember the name of the baker to give her credit. I kept it to try it at a later time, since I knew that I wanted to taste it at some point. The time came up this past weekend.
Two of my granddaughters (13 and 14 years old) were staying over with us and I decided that it was a great opportunity to create memories, smile!!!! Therefore, I pulled out the recipe, they read it and loved it. In no time they got busy in the kitchen and before I knew it they created these master pieces.
So, I want to thank Executive Chef’s Mara and Sascha for contributing this beautiful dessert so that I can post in my Blog.
Approximate Prep time: (no baking needed) 30-35 minutes
Approximate Cost: (12.00 or $2/serving)
There are 3 steps to complete this recipe:
Ingredients and Directions for Step 1: The Brittle
½ cup Roasted Peanuts ($1.50)
¾ cups of sugar (.50)
1 tbsp. butter at room temperature (.25)
To make the peanut brittle, melt the sugar in a small saucepan over med high until it all melt, you are basically making caramel. Add the peanuts and stir well so they are all covered. Add the butter and stir and immediately, pour onto a baking pan previously lined with parchment paper. Set aside.
Ingredients and Directions for Step 2: The Melted Chocolate
¼ cup chocolate chips (1.50)
Melt the chocolate chips in the microwave in a microwave safe bowl, one minute at a time. Have your glasses ready and drizzle melted chocolate onto them with a spoon. When done, place in the fridge if it’s too hot in your kitchen.
Ingredients and Directions for Step 3: The Peanut Butter Mousse
2/3 cups of creamy peanut butter ($2.50)
1 ½ cups of powdered sugar (.75)
¼ cup of whole milk (the girls used Carnation) (.1.00)
One 8oz. package of cream cheese at room temperature ($ 2.00)
1 ¼ cups of heavy cream (must be real cold) ($2.00)
In a standing mixer with the paddle attachment add your peanut butter, cream cheese, powdered sugar and milk. (in that order and small portions of sugar at a time.) The dough will feel hard but try to mix well until everything blends.
In a separate bowl, whip the heavy cream until it form peaks. (Looks like frosting)
Fold the cream into your peanut butter mix with a spatula. You are creating air into the mousse.
HACK: The girl’s recommends that you use smaller glasses, since this mousse is very rich and fills you up fast. You can use martini, margarita or wine glasses, even small ice cream ones.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.