Tuesday, May 7, 2013

Tasty Delights: Peanut Butter Topped Chocolate Mousse Cups

Tasty Delights and Dazzling Disasters is all about playing in the kitchen and having some fun.

Each Tuesday I'll share my delights or my disasters.  Yall feel free to join in and create your own posts, share your favorite recipes, what have you. 

Ahh finally doing another Tasty Delights. Got a little worn out in April with the A to Z challenge and had to take a little break.

So, right now I'm attempting to get healthier and have a group of ladies as a nice online support group. Yay! A very good thing and already down like 3 pounds. Woot!

But I still LOVE my desserts and wanted to find something that while not really healthy was healthier than the alternatives... so I came up with these yummies. And oh. Yes. They were yummy!

Alright so the ingredients. I went for low cal peanut butter, 2% milk and low cal cool whip (only 10 calories per serving) and jello mousse which is fairly low cal considering.

Mix your peanut butter with a splash of milk.

Whisk slowly at first or it'll splatter everywhere. Whisk until smooth.

Fold in your thawed whip topping. Don't overdo this step. 
You want some of those peanut butter swirls to still stand out. 

Make your Mousse layer as directed on the box. Do not set in the refrigerator.

Crumble your graham crackers with just a little melted butter.

And layer your dessert. 
Graham Cracker crust packed tight, chocolate mouse, dollop of peanut butter whipped topping.
If you wanna get fancy shave just a little bit of chocolate on top.

Refrigerate for 30 minutes-2 hours then dig in!

What's your favorite "healthy" dessert treat?

Peanut Butter Topped Chocolate Mousse Cups Recipe
Chocolate Mousse mix
2 cups Whipped Topping- thawed
1/4 cup peanut butter
2 T milk
1-2 cups Graham Crackers
2T melted butter
Chocolate bar for shavings
  • Mix your chocolate mousse according to package directions and set aside
  • Crumble your graham crackers using a cuisinart food processor then add 2T melted butter and mix well. You can add a little bit of sugar to sweeten it or leave plain. You can add more or less cracker/butter depending on your preference. I went light on the butter. After sitting in the fridge the crackers absorb enough of the moisture from above layers to firm up a bit and aren't too crumbly
  • Press graham cracker mix into bottom of each cup
  • Add a layer of your chocolate mousse mixture
  • Whisk together peanut butter and milk- start slow so you don't slosh everywhere
  • Once smooth fold in your whip topping. Do this gently and do not over fold. You want to be able to see some of the peanut butter ribbons throughout your topping
  • For the peanut mixture. You can really do any ratio of the three ingredients depending on how peanut buttery you want it. The above is what I used this time. 
  • Add peanut butter mix on top of chocolate mousse layer
  • Shave on chocolate using a bar of chocolate and a vegetable peeler
  • Refrigerate 30 minutes- 2 hours

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