- 2
Ingredients
- 1 cup chocolate sandwich cookie crumbs
- 2 tablespoons unsalted butter, melted
- 3/4 cup heavy whipping cream
- 1/2 cup Naturally More Creamy Peanut Butter
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup semisweet chocolate chips
Preparation
Step 1
End your date night dinner for two on a sweet note with No Bake Mini Peanut Butter Mousse Tarts made with a chocolate cookie crust, eggless peanut butter mousse, and chocolate drizzle on top
This recipe makes enough for two tarts
In a medium bowl, mix together cookie crumbs and melted butter until moistened. Pat into two lightly greased 4-inch mini tart pans with removable bottoms. Refrigerate at least 30 minutes.
In a small saucepan, warm together 1/4 cup cream and peanut butter. Heat until smooth and forms a paste, stirring often. Remove from the heat and transfer to a large bowl.
In a large mixing bowl (with whisk attachment if using a stand mixer), beat the remaining 1/2 cup cream until thickened. Gradually beat in the sugar and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over).
Fold the whipped cream into the peanut butter mixture until fully incorporated. Spread into the tart pans. Refrigerate at least 1 hour or until firm.
Place chocolate chips into an unzipped sandwich bag. Microwave 30 seconds. Gently massage the bag. Keep microwaving in 15 second intervals until the chocolate has fully melted. Push all of the chocolate to one corner of the bag. Cut a small hole then pipe over the tarts. Let the chocolate harden before serving. Store in an airtight container in the refrigerator for up to 1 week.