Another late night revelation inspired this recipe before going to bed. “PEANUT BUTTER MOUSE CUPS!” John, please don’t forget to remind me of this. It must be strange being married to someone who is a food blogger.
These 5-ingredient Peanut Butter Cups are a dreamy way to enjoy my 3-ingredient mousse.
I’ve already made Peanut Butter Cup Pie and Peanut Butter Cup Pancakes. M&Ms with peanut butter. Eggs with peanut butter. But this is taking my obsession for chocolate-peanut to a new level.
The chocolate shell is first chilled, then topped with coconut cream, salted natural peanut butter, and powdered sugar.
These guys can be topped in two different ways: Totally coated with chocolate to give them a classic PB Cup look or lightly drizzled so that it’s not as mysterious what’s inside. You can’t go far wrong with chocolate and peanut butter.
Ingredients
- One 14-ounce can of full-fat Coconut Milk or Coconut Cream (refrigerated overnight*).
- 1/4 cup natural salted peanut butter*
- 1/4 cup powdered Sugar
- 1 1/4 cups semisweet dairy-free chocolate chips
- Coconut oil, 1 tbsp
Instructions
- A large mixing bowl can be chilled in the freezer for five minutes. Remove the lid from the coconut milk can, and carefully remove the cream. Any clear liquid can be used for other purposes (such as smoothies, baking, etc.). Add powdered sugar, and beat again. Add peanut butter last and mix well. Refrigerate.
- Melt the chocolate chips in 30-second increments in a double boiler or microwave. Stir in coconut oil once the chocolate chips are melted.
- In a mini-muffin tin or on a large plate, arrange 14 paper muffin liners (or seven standard // according to the original recipe // adjust for a different batch size). Use a small spoon or brush to cover the liner in chocolate (see photo). Set the chocolate by refrigerating for 10 minutes.
- Spread 1 Tbsp of peanut butter mousse on the counter and press down to flatten and release the air bubbles. Freeze the mousse for 10 minutes.
- The remaining chocolate can be used to drizzle or cover the cups.
- Once the food is thoroughly chilled, cover and store in the fridge for up to one week. Cover and store the food in the refrigerator for up to a week. Put it in the freezer to store it for longer.
