Chocolate Mousse Peanut Butter Cookie Cups
Chocolate Mousse Peanut Butter Cookie Cups
Ingredients
For the cookie crusts
2 cups (480g) peanut butter
2 large eggs
1 cup (201g) sugar
1 cup (213g) brown sugar, firmly packed
1 teaspoon salt
1 teaspoon baking soda
For the chocolate mousse
4 ripe medium avocados, pitted and scooped
3/4 cup maple syrup
1/2 cup unrefined coconut oil
3/4 cup cocoa powder
1 teaspoon vanilla
1/2 teaspoon salt
1 to 4 tablespoons water, as needed
Method:-
Preheat the oven to 375°F.
In a large mixing bowl, combine the peanut butter, eggs, sugar, brown sugar, salt, and baking soda. Use a fork to stir until the mixture is uniform in texture. There should be no sugar visible, and the eggs should be fully incorporated.
Flatten the center and cool:
As soon as you take the muffin pan out of the oven, use a spoon to flatten the center of each crust. The crusts should look like small shallow bowls.
Let the crusts cool completely before removing them from the muffin pan onto a cooling rack. They will be a little crumbly and that’s okay!
In a blender, add the avocado, maple syrup, coconut oil, cocoa powder, vanilla, and salt. Blend on high speed until completely smooth. In a high-speed blender it will take about 20 seconds and about 1 minute in a standard blender.
If the mixture is too thick, you may need to add some water, 1 tablespoon at a time, until the blade can hold onto the mixture. You should not need more than 3 to 4 tablespoons of water. You’ll know it’s too thick if the mousse can’t catch onto the blade and blend.
Make sure the cookie crusts are completely cooled. Spoon or pipe the chocolate mousse into the cookie crusts, filling each to the top edge of the crust. You’ll need about 1/4 cup of chocolate mousse for each.
To spoon the mousse into the cookie crust: Use a rubber spatula to transfer the mousse into a medium bowl then use a small spoon to fill the crusts with the mousse.
To pipe the mousse into the cookie crust: Use a rubber spatula to transfer the mousse into a large pastry bag fitted with a piping tip of your choice or skip the piping tip and just cut the tip of the pastry off so you have a small hole for the mousse to push through.
Refrigerate them for 1 hour before serving. It’s okay to keep them uncovered. Serve them cold. Letting them sit out for too long will soften the mousse too much.
| Nutrition Facts (per serving) | |
|---|---|
| 546 | CALORIES |
| 36g | FAT |
| 53g | CARBS |
| 10g | PROTEIN |
