Peanut Butter Mousse Cups

Hello world!  I’m excited to welcome you to my first foray into food blogging (and food photography, and maintaining a website, and using shortcode text, and and and wow, that’s a lot of new things!).  Okay, deep breath.  Chocolate.  Deep breath.  Repeat.

Whew. Okay, enough panic-inducing chitchat.  Let’s get to the good stuff.  The chocolate.  The peanut butter.  The super-cute bite-size cups of chocolate filled with creamy-dreamy peanut butter mousse.


These little guys look impressive, but I promise, are SO easy whip up.  I used these great silicone mini-muffin-sized cups from Amazon as molds for my chocolate cups (the molds also come in other shapes- squares, hearts, flowers etc.), but you can just as easily use disposable aluminum mini-cupcake tins.  Just make sure you pick something kind of sturdy that won’t stick to the chocolate, but not so sturdy that you can’t get the chocolate out.

My favorite thing about these peanut butter mousse cups (aside from the fact that they’re totally addictive) is that you can make them ahead of a get-together, and they will just sit contentedly in the fridge waiting for you to whip them out.  Probably to a resounding chorus of “oohs” and “aahs.”

The variations for these are endless.  I’m already thinking about my next batch – maybe with some strawberry jelly in the bottom?  Or with chopped peanuts on top?  How great would a platter of these with different kinds of mousse be?  Yum.

Peanut Butter Mousse Cups

  • Servings: 24 cups
  • Difficulty: easy
  • Print

A rich, creamy, bite-size dessert perfect for entertaining.



  • 8 ounces dark chocolate, chopped, divided (I like 55%-75% cacao)
  • 1 cup smooth peanut butter
  • 2 ounces cream cheese
  • 4 tablespoons milk (I used 1%, but you can use anything from skim-whole)
  • 3 tablespoons powdered sugar
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 1/4 teaspoon vanilla


For the Chocolate Cups

  1. To temper the chocolate, place 6 oz chocolate in a medium, microwave-safe bowl. Heat the chocolate in the microwave on half-power in 45 second increments, until the chocolate is melted and has reached 105 -115 degrees F.  Add the remaining 2 oz chocolate into the melted chocolate and stir until smooth.
  2. One at a time, fill each mold a little less than half with chocolate and rotate to coat all sides of the cup with quite a thick layer of chocolate. Pour the excess chocolate out of the cup and back into the bowl. Place the coated cup upside down on a piece of parchment paper as you prepare the remainder of the cups. If the chocolate gets too hard while you are working, melt the remaining chocolate again in the microwave.
  3. Refrigerate the cups until the chocolate hardens (about 30 minutes). Cups can be prepared few days in advance and kept refrigerated until ready to be filled.

For the Peanut Butter Mousse

  1. In a mixing bowl, combine the peanut butter, cream cheese, milk, powdered sugar, and salt.
  2. In a separate bowl, whip the cream and vanilla until stiff peaks form.  Gently fold the whipped cream into the peanut butter mixture (I usually do this in three parts).

Assemble the Cups

  1. Peel the silicone cup mold off of the chocolate cups- they should come off very easily.
  2. Cut the corner off of a ziploc bag and place a star or round piping tip into the hole.  Add the peanut butter mix to the bag, and pipe the mousse into the chocolate cups.
  3. Refrigerate until ready to serve.

Peanut Butter Mousse Cups

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