Peanut Butter Dessert Cups

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

For the ganache, combine the chocolate and heavy cream in a microwave-proof bowl. Microwave at 20 second intervals, for 1 minute total. Whisk until the chocolate is completely melted. If you don’t have a microwave, combine everything in a saucepan over medium heat and whisk until melted. Set aside to cool while you’re making the peanut butter mousse.

Step 2

Add the cream cheese, peanut butter, powdered sugar and salt in a mixing bowl. Mix using a hand whisk, an electric mixer or stand mixer (with a whisk attachment), until combined, or until most of the sugar has dissolved.

Step 3

Pour the cream over the mixture. Whip for 3 to 4 minutes, or until the mixture looks light and fluffy. Taste, and add more sugar if needed.

Step 4

Pipe the peanut butter mousse in 6 to 8 small serving cups. I used 2.5 oz glasses for this.

Step 5

Crumble the crackers or cookies over the mousse, then pour over the cooled ganache. You could serve it right away, but I like to chill the dessert in the fridge for at least 1 hour before serving.

Step 6

After taking the cups out the fridge, allow them to sit at room temperature for 10 minutes before serving, so the peanut butter mousse will soften

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