Fudgy Peanut Butter Mousse Cups Recipes

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PEANUT BUTTER MOUSSE CUP



Peanut Butter Mousse Cup image

tastes so good makes your mouth water if you like Reese's pieces you love this recipes a good snack and great dessert LOVE LOVE it found it in a magazine delicious

Provided by razzle rachel fo sho

Categories     Candy

Time 20m

Yield 36 cups, 15-17 serving(s)

Number Of Ingredients 7

5 large eggs, separated
1/2 cup sugar, divided
1 cup creamy peanut butter
1 cup heavy whipping cream
3 (2 7/8 ounce) packages pre-made chocolate cups
1/2 cup chopped honey roasted peanuts, and
chocolate shavings (chocolate chips can work as a substitution for the shavings)

Steps:

  • in a large bowl, beat egg yolks and 1/4 cup sugar at medium speed with an electric mixer until thick and pale, about 4 minutes.
  • beat in the peanut butter.
  • in a medium bowl beat egg whites at high speed with an electric mixer until foamy.
  • gradually add remaining sugar 1 tablespoon at a time, beating until stiff peaks form.
  • gently fold into peanut butter mixture.
  • cover, refrigerate for two hours.
  • pipe or spoon peanut butter mousse into chocolate cups.
  • add the chocolate shavings, chocolate chips or roasted peanuts if desired.

Nutrition Facts : Calories 234.9, Fat 18.7, SaturatedFat 6.4, Cholesterol 92.2, Sodium 123.7, Carbohydrate 11.3, Fiber 1.5, Sugar 8.6, Protein 8.1

FUDGY PEANUT BUTTER MOUSSE CUPS



Fudgy Peanut Butter Mousse Cups image

This recipe was the grand prize winner of the Cook Country's holiday cookie contest. Submitted by Susan Bazan from Sequim, Washington this cookies recipe combines both peanut butter and chocolate a great pairing! This recipe you will need a mini muffin tin . A piping bag is suggested to assure a neat assembly. The crust is a store bought sugar cookie mix.

Provided by Marz7215

Categories     Dessert

Time 1h25m

Yield 48 cookies, 12 serving(s)

Number Of Ingredients 10

1 (17 1/2 ounce) package sugar cookie mix
1 cup pecans, toasted and chopped fine
2 tablespoons all-purpose flour
8 tablespoons unsalted butter, melted
1 1/4 cups heavy cream
1 cup chunky peanut butter
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Steps:

  • Adjust oven rack to middle position and preheat oven to 350°F.
  • Grease 12 cup mini-muffin tin. Combine cookie mix, pecans and flour in bowl. Slowly stir in butter until mixture resembles wet sand. Press 1 TBSP cookie mixture into bottom and sides of each muffin cup. Bake until golden, about 10 minutes. Cool 20 minutes in tin, then turn out cookies. Repeat with remaining dough.
  • With electric mixer on medium high speed, beat 1 cup cream to stiff peaks, about 2 minutes. In another bowl, beat peanut butter, cream cheese, sugar and vanilla on medium speed until smooth, about 1 minute.
  • Fold in whipped cream.
  • Microwave chocolate and remaining cream in a small bowl, stirring occasionally, until smooth, about 1 minute. Pour 1/2 tsp chocolate mixture into each cookie cup, then fill cups with 1 TBSP peanut butter mixture. Drizzle remaining chocolate evenly over cookies and refrigerate until firm, about 1 hour.

Nutrition Facts : Calories 520.3, Fat 44.9, SaturatedFat 19.5, Cholesterol 75.1, Sodium 172.6, Carbohydrate 26.9, Fiber 3.5, Sugar 19.7, Protein 8.7

PEANUT BUTTER FUDGE CUPS



Peanut Butter Fudge Cups image

My husband often travels during the week, and this fast-to-fix microwave peanut butter fudge recipe is perfect for just my 2-year-old and me. -Lori Brow, Manhattan, Illinois.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 6

1 cup confectioners' sugar
1 tablespoon creamy peanut butter
1 tablespoon 2% milk
1 tablespoon butter
2-1/2 teaspoons baking cocoa
1/2 teaspoon vanilla extract

Steps:

  • In a small microwave-safe bowl, combine all ingredients. Microwave, uncovered, on high for 30 seconds. Stir until smooth. Press into six paper-lined miniature muffin cups. Refrigerate until set.

Nutrition Facts : Calories 105 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.

FUDGY PEANUT BUTTER MOUSSE PIE



Fudgy Peanut Butter Mousse Pie image

There's a layer of fudge ice cream topping on the bottom of this peanut butter mousse pie-then another layer on top. (Yup. It's as yummy as it sounds.)

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Yield 10 servings

Number Of Ingredients 6

1 cup hot fudge ice cream topping, warmed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/4 cup plus 1 Tbsp. creamy peanut butter, divided
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Spread 1/2 cup fudge topping onto bottom of pie crust. Freeze 10 min. Meanwhile, beat cream cheese, sugar and 1/4 cup peanut butter in medium bowl with mixer until blended. Gently stir in COOL WHIP.
  • Spoon cream cheese mixture into crust; cover with remaining fudge topping. Microwave remaining peanut butter in microwaveable bowl on HIGH 30 sec. or until melted when stirred; drizzle over pie. Swirl gently with spoon.
  • Refrigerate 2 hours or until firm.

Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 30 mg, Sodium 270 mg, Carbohydrate 47 g, Fiber 1 g, Sugar 32 g, Protein 5 g

PEANUT BUTTER-CHOCOLATE MOUSSE CUPS



Peanut Butter-Chocolate Mousse Cups image

Easy-peasy Peanut Butter-Chocolate Mousse Cups only take ten minutes to prep, and yet they look stunningly sophisticated. Entertain with style―and ease―with our Peanut Butter-Chocolate Mousse Cups recipe.

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Yield 5 servings

Number Of Ingredients 4

1-1/2 cups thawed COOL WHIP Whipped Topping
1/4 cup creamy peanut butter
3 Tbsp. miniature semi-sweet chocolate chips, divided
1 pkg. (1.9 oz.) frozen mini phyllo shells, thawed

Steps:

  • Add COOL WHIP to peanut butter in medium bowl; whisk just until blended. Stir in 2 Tbsp. chocolate chips.
  • Spoon into resealable plastic bag; cut small piece off one bottom corner of bag. Use to pipe COOL WHIP mixture into shells.
  • Sprinkle with remaining chocolate chips.

Nutrition Facts : Calories 220, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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