There is one thing that I miss about being a Heavenly Cake Baker and that is the creation of things I would not normally attempt. I keep up with many of my HCB friends (Mendy, Vicki, Lois, and Butteryum) and found myself in awe of their recent spun sugar grandeur. So, I wanted to challenge myself this week to try something new! My personal chocolate challenge...chocolate peanut butter cups and chocolate curls. This recipe has been on the backburner of my mind since receiving this book as a gift from my wonderful sister, Dawn. I too am "Dreaming of a Chocolate Christmas".
Peanut Butter Mousse
Ingredients:- 8oz cream cheese, softened
- 1 cup creamy peanut butter
- 1/4 cup sugar
- 2/3 cup heavy cream
- 1/4 tea vanilla
- 1/2 cup mini chips ( I didn't use)
Beat cheese, peanut butter, and sugar for 1 min on medium. Scrap and beat until very smooth. Set aside. Beat cream and vanilla until stick peaks. Fold in whipped cream mixture into peanut butter.
Lattice Cups
Melt chocolate and put into a ziplock baggie.
Always taste test chocolate!
Pipe design on strip of wax paper.
Tape wax paper onto glass and put in fridge till hardened.
Gently remove the wax paper.
Chocolate Cups
Line cups with foil being careful not to have puckers in the foil.
Add a spoonful of chocolate to each cup.
Spread with the back of a spoon. Place in fridge till hardened. Unwrap gently..keep them in fridge and take one out at a time. They melt quickly in your fingers.
Chocolate Curls
Melt chocolate. I had a bunch of little pieces left over so I mixed them all together. It was great.
I followed the directions that I found on youtube.
My first attempt created a slab of chocolate.
Second attempt...chocolate goo.
Third attempt..the video makes it look so easy but it has to be the perfect temperature!
I made chocolate curls!!!
And here was our final product..peanut butter mousse in a lattice cup with chocolate curls. I made one for Wendy and one for Elizabeth. My family got the mini chocolate cups (first picture)..they were very rich but oh so good.
Comments
Yum! :)
Mendy,
Love you new photo!!! That is my inspiration..the spun sugar.
As for the tart, I would say it is a good start since the crust is prebaked and then filled (no additional baking required). That way you can practice with the tart crust before you go into any more complex tart recipes. Good luck to you!
You always say the most wonderful things! Thank you.
Cristine,
I am so excited to follow in your tart footsteps!