Peanut Butter Chocolate Mousse Parfait for #chocPBday

• Gluten free

• Condiments

  • 1 Chocolate peanut butter cups
  • 2 tbsp Peanut butter, creamy
  • 1 cup Peanut butter chips

• Baking & Spices

  • 1 Chocolate sprinkles
  • 2 cups Heavy cream* (half of the whipped cream will be used
  • 9 oz Semi-sweet or dark chocolate, best-quality
  • 2 1/2 tsp Vanilla

• Dairy

  • 4 tbsp Butter, unsalted
  • 3/4 cup Heavy cream

• Desserts

  • 1 1/2 cups Marshmallows, mini

• Liquids

  • 1/4 cup Water, HOT

Found on hipfoodiemom.com

Description

Ingredients

• 1½ cups mini marshmallows
• 4 tablespoons (1/2 stick) softened unsalted butter or at room temp
• 9 oz best-quality semi-sweet or dark chocolate (or a blend of both); chopped into small pieces
• ¼ cup hot water (from a recently boiled kettle)
• 2 cups heavy cream* (half of the whipped cream will be used for the peanut butter mousse)
• 2 teaspoons vanilla extract
• 1 cup peanut butter chips
• ¾ cup heavy cream
• 2 tablespoons creamy peanut butter
• ½ teaspoon vanilla extract
• whipped cream from the store; I prefer to use this kind for the topping so you can get a pretty design on top. Alternatively you can make more fresh homemade whipped cream (above) and pipe it out.
• chocolate sprinkles
• chocolate peanut butter cups

Directions

• Place the mini marshmallows, soft butter, chocolate and water in a heavy-bottomed saucepan over low heat to melt everything; whisking every now and then until melted and combined. Remove from the heat and allow to cool; almost completely, at least 15 minutes.
• Using your electric stand mixer fitted with the whisk attachment (on speed 4 or 6) or hand mixer, whip the heavy cream with the vanilla extract until thick and peaks have formed; for about 5-8 minutes. Remove HALF of the cream and place into a bowl and set in the refrigerator (this is for the peanut butter mousse).
• Lastly, using a rubber spatula, fold the other half of the fresh whipped cream into the cooling chocolate mixture until you have a smooth, cohesive mixture. Cover with plastic wrap and place into the refrigerator to set for at least one hour.
• Remove the reserved fresh whipped cream from the refrigerator and place on the counter. Using a large microwave-safe bowl, microwave the peanut butter chips and the ¾ cup heavy cream at 15-second intervals just until the chips soften, stirring often. Whisk in the creamy peanut butter and vanilla until completely smooth. Cool to barely lukewarm.
• When ready, using a rubber spatula, fold in the fresh whipped cream into the peanut butter mixture until you have a smooth, cohesive mixture. Cover with plastic wrap and place into the refrigerator to set for at least one hour.
• I highly recommend using pastry bags (or ziploc bags) fitted with a tip and piping out both the chocolate and peanut butter mousse. Your parfaits will look prettier and you can control the layering better this way. Layer in your chocolate and peanut butter mousse, alternating the layers and adding in as many layers as you want and can fit in your serving glass. Top with whipped cream, chocolate sprinkles and a chocolate peanut butter cup for fun. Enjoy!