By a show of hands, how many of you remember the chocolate mousse cups I made at Christmas? … ok – you can put your hands down. Now that we have in mind where we are starting from, please erase all memories of that disaster and kindly turn your attention toward these beautiful cups made of chocolate filled with a light peanut butter mousse cream!
Now please wipe the drool from your face.
These look so much harder than they are. Start with mini balloons, melt some chocolate, add some filling & you are dressed to impress!
For Mother’s Day this year I was entertaining my folks AND Rich’s folks so needed something we would all love. All Mom’s love chocolate and peanut butter (ok, maybe not “all” moms – but at least the two of ours both do)! So I knew that I wanted to re-attempt my fail (ok, they were not a fail – just not a raging success like these) at chocolate cups but this time add some peanut butter flavor.
To sum up these chocolate cups with peanut butter mousse: my dad (my most honest and pickiest critc) said [mumbled] “you can make these whenever you want” through his full mouth, to which my mom responded with just a really extreme head nod since her mouth was full and she’s a lady! So what are you waiting for!?! Get off the computer and start making these (or pencil these in for the next event on your calendar where you want to impress)
RECIPE – chocolate cups with peanut butter whipped mousse
To Make your Chocolate Cups:
Blow up about a dozen “water bombs” (you know – those little water balloons that we all love from our childhood summer days!) Rinse and dry all of your balloons just to make sure there is no ‘balloon powder” on the outside of the balloon or in your chocolate cups then! Melt about 1/2 a package of melting chips or your favorite chocolate (I did a mix of melting chips and chocolate chips in a medium bowl (microwave or double boiler).
Carefully dunk your balloons in the chocolate, making a 1/2 circle (not too tall, but not too short) wipe the excess chocolate from the bottom and place it on a piece of wax paper (on top of a board). If you need help, check out this video demonstration. Once you have dipped all your cups place them all in the fridge for at least an hour to set up solid. When they are ready, pop your balloons and carefully peel the shriveled up balloon out of the chocolate shell. Now fill to your hearts desire…
For the Peanut Butter Mousse (from Erica’s Sweet Tooth)
- 3/4 cups peanut butter chips (I used a package of Nestles chocolate/peanut butter chips – but use your favorite flavors)
- 1 1/4 cups heavy cream, divided
- 2 T creamy peanut butter
- 1/8 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 T granulated sugar
Microwave the peanut butter chips and 1/2 cup of cream in large, microwave save bowl in 30 second intervals, stirring each time until chips are melted and smooth. Whisk in the peanut butter, cinnamon, and vanilla. Place mixture in the fridge to cool to room temperature. In the bowl of an electric mixture, beat 3/4 cup heavy cream with the sugar until stiff peaks form. Carefully fold the cooled peanut butter mixture into the cream in 3 additions until mousse is uniform. Transfer mousse into a piping bag fitting with a large tip and pipe mousse into chocolate cups
Garnish as needed: chocolate, fruit, mint, etc
don't let extra mousse go to waste
p.s. after styling: all images created by Rich Alborn Photography (also known as NJ Wedding Photo), my wonderfully talented boyfriend & #1 taste tester!