There are very few mouthfuls of food more simple and perfect than a chocolate peanut butter cup. Sure, the first blueberries at the beginning of spring are great. A gorgeous slice of aged, tangy cheese, a tiny wedge of freshly baked bread, a sip of a complex, fragrantÂ wine — those would be great too. But I might still go for a chocolate peanut butter cup for dessert.
So, this is my riff on a Chocolate Peanut Butter Cup. And let me tell you, they were one of the most well-received recipes I’ve ever, ever made. My fiance tasted one and then asked for the entire plate (which he, thankfully, could not actually finish). My sister ate three within the space of about 60 seconds (including one while my back was turned, sneaky girl). And I put them in the freezer, hoping to save the remaining tuiles for a future dinner party, but alas, they didn’t last the week. Even fresh out of the freezer, these taste like little peanut butter ice cream cups.
What’s more, I think this peanut butter mousse could be converted into a very yummy ice cream recipe sometime in the near future… So don’t think you’ve seen the last of these.
Peanut Butter Cup Tuiles
This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by AngÃ©lique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. The peanut butter mousse is my own.
1/4 cup softened butter (not melted but soft)
1/2 cup sifted confectionerâ€™s sugar
Dash of vanilla extract
2 large egg whites (slightly whisked with a fork)
1/2 cup sifted all purpose flour
1 tbsp cocoa powder
Preheat oven to 350 degrees. Ceam butter, sugar and vanilla to a paste. Keep stirring and gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).
Line a baking sheet with parchment paper and chill it in the fridge for at least 15 minutes. Pipe the batter onto the baking sheet in thin circles, about 2 inches in diameter.
Bake the tuiles for about 8-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and press the tuiles into a mini muffin tin to form baskets. These cookies have to be shaped when still warm. Allow to cool in the muffin tin.
Peanut Butter Mousse
1/3 cup smooth peanut butter
1/3 cup sifted confectioners sugar
1 cup heavy cream
Whip together the peanut butter, sugar and 1/4 cup of the heavy cream, until the mixture is lightened in color and somewhat thick. Gradually whip in the rest of the cream, a little at a time, until the mixture is uniform, and will hold a peak when the beaters are removed. Pipe the mousse into the cooled tuile shells, and garnish with chocolate shavings. Serve at room temperature or chilled.