Delicious, indulgent peanut butter cup parfaits with peanut butter mousse and chocolate ganache!
Good morning, friends! It has been a good ole weekend here in my house! My husband’s birthday is TODAY – yay! We celebrated this weekend with these fabulous parfaits, with lots of relaxing, opening packages from faraway family, and we’ll be going out to eat tonight!
We love living so close to Denver, with so many amazing restaurants around, and we’ve been trying to visit new places. Do you ever get stuck going to the same restaurants again and again? We have our favorites (and they’re favorites for good reason – they’re awesome!) but we want to take better advantage of all the other incredible places to eat around us!
If you live in the Denver area, what’s your favorite restaurant here? Tell us where we need to go next!!
Now, on to these UH-MAZING parfaits!!
This is the dessert you turn to when you need some serious comfort, deliciousness, oh-my-goodness-this-is-amazing-ness, and when you’re desperately wanting to indulge your chocolate+peanut butter love! Let’s talk parfaits:
Peanut Butter Mousse: Light, fluffy, airy, and creamy – it’s just amazing, y’all! This mousse is something you need in your dessert repertoire ASAP! It’s made with creamy peanut butter, powdered sugar, heavy cream, a bit of cream cheese, and vanilla. Take three minutes to whip it up and it’s ready!
Chocolate Ganache: This is the same ganache I use for my Flourless Quinoa Chocolate Cake, except that we will not whip it. If you want to whip it into frosting, you can, but I like to simply mix the chocolate and heavy cream together so that it’s the consistency of hot fudge topping – so good!
Peanuts: Halved, roasted peanuts are perfect for a little crunch to offset the creamy parfait. Layer them between the mousse and ganache, if you’d like, and sprinkle a few on top!
And finally – – –
Chocolate Peanut Butter Cups: These taste absolutely divine in this parfait! A little crunch, a little candy bit to enjoy mid-parfait, a little pretty something to top your parfait – these are a must! Try my homemade version (super simple to throw together)!
This recipe will make two large parfaits – like in these stemless wine glasses. My husband and I shared one of these and it was plenty! I also toyed with making them in shot glasses for a really cute look and a more reasonable-sized dessert. Or you could use four smaller cups. Or eight tiny cups – whatever you need!
I will warn you: getting those layers even is seriously tricky. I thought it would be easy and it was just a little bit of a mess (which you might see in the background parfait – tee hee – forgive my messiness). Fortunately, looks are the LEAST important part of this dessert – it will taste fabulous no matter how you layer ’em – come on, they’re peanut butter cup parfaits! Tasty regardless of looks!
Also, the first time I made these, I made a thick peanut butter mousse layer on the bottom (about half the cup), topped that with a thick ganache layer, and then used an ice cream scoop to make three scoops of the mousse as the final layer and topped it with the peanuts and chocolate pb cups. That kinda made it look like an ice cream sundae and was very fun! It wasn’t the beautiful layers we’re used to seeing in parfaits, but it was cool! Let me know how you make these (shot glasses? giant cups?) and how you choose to do the layers! What worked for you??
p.s. these are gluten-free so make them for all your gf friends and they will love you forever!!
- ¾ cup creamy peanut butter
- 1 cup heavy cream, divided
- 1 ounce cream cheese
- 1 teaspoon vanilla
- 2 Tablespoons powdered sugar
- ½ cup chocolate chips
- 10 peanut butter cups, quartered
- 2 Tablespoons peanuts
- Make the peanut butter mousse: Beat the peanut butter with ½ cup of the heavy cream, the cream cheese, and the vanilla for three minutes or until fluffy and light. Beat in the powdered sugar for one minute. Set aside.
- Make the chocolate ganache: Heat the remaining ½ cup of heavy cream in a small pan over medium heat until simmering (or heat in the microwave for thirty seconds). Put the chocolate chips in a small bowl and pour the hot cream over the chocolate. Allow to sit for three minutes, then stir with a fork until completely combined and smooth. Allow to cool for a few minutes.
- Layer the parfaits in whatever size cup or glass you'd like. Alternate the mousse and ganache layers, with peanut butter cups and peanuts in between layers, if desired. Top with extra peanut butter cups and peanuts.
If you try these double peanut butter cup parfaits, I’d love to see the result! Tag your kitchen creations with#mesacookingco so I can admire your beautiful work!
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