Tuesday, December 12, 2006

Peanut Butter Cup Dessert


Crust
crush chocolate wafer cookies to make about 1 1/2 cups. Mix with 4 tablespoons of melted butter. Press into 8 x 8 pan
Bake at 325 for six minutes. Chill completely.


Peanut Butter Cream Cheese Mousse

1 cup smooth peanut butter
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1 cup heavy (whipping) cream, chilledIn a large bowl,
using a handheld electric mixer set at medium-high speed, cream together peanut butter, cream cheese and vanilla extract.
Gradually beat in confectioners' sugar.

Using an electric mixer fitted with chilled beaters and a chilled bowl, beat cream just until stiff peaks begin to form.

With a rubber spatula , stir 1/3 of the whipped cream into peanut butter mixture until smooth. Gently fold in remaining whipped cream until incorporated.

Spread evenly pan with cooled cookie crust. Refrigerate for at least 2 hours or until peanut butter mousse is firm. If you'd like, top pie with whipped cream, chopped peanuts and/or chocolate curls.

Or make a hard chocolate glaze

Ingredients
1/2 cup unsalted butter
10 (1 ounce) squares semisweet chocolate
Directions
Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat and pour oer dessert, tipping pan to coat evenly. Cool.

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