Chocolate Peanut Butter Cups

Adapted from Marcel Desaulniers' I'm Dreaming of a Chocolate Christmas



For the Chocolate Cups


  •     Twelve 6-inch squares aluminum foil
  •     8 ounces semisweet baking chocolate, melted     

For the peanut butter mousse


  •     One 8-ounce package cream cheese, softened
  •     1 cup creamy peanut butter
  •     1/4 cup granulated sugar
  •     2/3 cup heavy cream
  •     1/4 teaspoon pure vanilla extract
  •     1/2 cup semisweet chocolate mini morsels




Step 1: For the chocolate cups: Line twelve 2-ounce ramekins with the aluminum foil, pushing down to shape the foil to the ramekins. Although the recipe is for 10 peanut butter cups, use 12 ramekins to insure against the possibility of a broken chocolate cup or two.

Step 2: Using 1 slightly heaping tablespoon or a level #70 ice-cream scoop, portion the melted chocolate into each ramekin, then use the back of a teaspoon to spread the chocolate over the insides to completely cover the foil. Refrigerate the ramekins until the chocolate is thoroughly hardened, 30 to 40 minutes.

Step 3: For the peanut butter mousse: Place the softened cream cheese, peanut butter, and sugar in the bowl of a stand electric mixer fitted with a paddle.

Step 4: Beat on medium for 1 minute until combined. Stop and scrape down the sides of the bowl and the paddle. Beat on medium-high until very soft, about 1 minute. Transfer to another bowl and set aside.

Step 5: Place the heavy cream and vanilla in a clean mixer bowl and attach a balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes.

Step 6: Use a rubber spatula to fold the whipped cream into the peanut butter mixture until thoroughly incorporated, then fold in the chocolate mini morsels.

Step 7: To assemble the cups: Remove the ramekins from the refrigerator and the foil cups from the ramekins. Very carefully remove the foil from each chocolate cup.

Step 8: Transfer the peanut butter mousse to a pastry bag fitted with a large star tip. Pipe the mousse into each cup so it peaks about 1 inch above the top of the cup. Refrigerate for at least 30 minutes before serving.

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