Chocolate Peanut Butter Mousse Tartelettes

Mmmm….there’s really not much you can say about these that doesn’t already go without saying.

Haha…chocolate & peanut butter. My ever favorite combination.

 

I don’t know if you’ve noticed but in recent posts I’ve been taking some up close shots. I’ve been dying for a macro lens…but, for the time being (gotta save up!), we (my husband and I) bought these. They are close-up macro filter set (+1, +2, +4, +10). And they work pretty well considering we only paid $11 for them…compared to the $1000 Canon EF 100mm f/2.8L IS Macro Lens that we’re saving up for.

You can buy all of the photography equipment that I have in my amazon store. 🙂

 

Anyway…back to the chocolate & peanut butter deliciousness!!!

These scrumptious miniature little tarts are made with a gluten free chocolate cookie crust, tofu peanut butter mousse, and dark chocolate ganache.

Oh. My. Gah.

So good.

 

 

Chocolate Peanut Butter Mousse Tartelettes

Chocolate Cookie Crust

from Handle the Heat

Ingredients

How-To

  1. Preheat the oven to 350°F.
  2. In a food processor, crust the cookies until finely ground.
  3. Add in the butter and combine.
  4. Spray 6 1.5″ tartelette pans with cooking spray.
  5. Push the cookie crust in the pans.
  6. Place the tartelette pans on a baking sheet.
  7. Bake for 15 minutes.
  8. Allow to cool completely.

 

Peanut Butter Mousse

adapted from The Wannabe Chef

Ingredients

  • 3.5 ounces soft (silken) tofu
  • 1/4 cup natural creamy peanut butter
  • 1/4 cup powdered sugar
  • 1 1/2 tablespoons heavy cream

How-To

  1. In a food processor or blender, combine all of the ingredients until well blended.
  2. Spread evenly between the tartelettes.
  3. Refrigerate.

 

Chocolate Ganache

Ingredients

  • 1/2 cup heavy cream
  • 1/2 cup 60% cacao Ghirardelli chocolate chips

How-To

  1. Bring the heavy cream to a boil.
  2. Remove from heat and add in the chocolate.
  3. Pour into a bowl and let cool.
  4. Pour over the peanut butter mousse.
  5. Let chill the tartelettes for at least 1 hour before serving.

Servings: 6 tartelettes

 

 

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14 comments

  1. I tried the chocolate peanut butter mousse cups…and loved them! The mousse was sooo good, but the dark chocolate cups were a bit spendy! I’m excited for another recipe option to use the yummy mousse in!

  2. Well, clearly we know I love tofu and sweet combined 😉 And peanut butter, duh, no brainer! I’d gobble these little babies right up. I need to find a $10 lense like that for my Nikon.

  3. Oh Caroline I think we have a lot in common! My husband and I are total peanut butter and chocolate fiends. My most recent success was the ultimate Peanut Butter Cups which we are total suckers for. Will definitely try these bad boys sometime – thanks for posting the recipe! I happen to have the exact tins aswell (albeit much much older), picked them up from a vintage market in Sydney – nice to have a recipe to use them for 🙂 I’m just embarking on partaking in the blog world, having been an avid reader for years. Your blog has inspired me a lot – thanks, and I look forward to reading more of your posts.

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