I love peanut butter and chocolate, but it isn't quite the same as having a Reese's peanut butter cup. The type of peanut butter they use and the chocolate, they just go so well together, so that is why I have used them for this mousse.
Reese's Peanut Butter Mousse
Preparation Time: 15 minutes
Makes: 4 servings
Set Time: 1 hour in the fridge
Ingredients 6 mini Reese's peanut butter cups
1 tablespoon of thickened cream for the melted reese's
3 egg whites
1/4 cup raw castor sugar
400 ml thickened cream
4 pieces of dark chocolate
Peel the wrappers off the Reese's and place them in a bowl.
Microwave the Reese's for 20 seconds and stir with a spoon to combine. If the chocolate isn't melted enough you can put them back in for another ten seconds.
Add in one tablespoon of thickened cream and mix well. This helps make the chocolate mix easier to fold into the egg later.
Melted Reese's with cream added is nice and glossy
Place the eggs and sugar in a bowl and beat with an electric mixer for5 minutes or until mixture is pale, thick and has doubled in voulme.
Egg whites should look like this when ready
Fold in the Reese's until combined.
In a separate bowl, whip the cream until thickened, making sure not to over-beat.
Place 4 tablespons of thickened cream into a small bowl, cover and place in the fridge.
Add remaining whipped cream to the Reese's mixture and gently fold in.
You want this to be as light as possible so it should be done slowly.
Spoon into four serving glasses and place into the fridge for one hour to set.
Ready to go into the fridge to set
Try not to open the fridge much during this time.
Remove from the fridge and place a spoonful of whipped cream on top of each and then grate one piece of dark chocolate over each before serving.
Notes First time I made this it was super sweet.
I tried to make the egg whites without sugar, but it doesn't work. You can try cutting back the amount of sugar used, but it does need sugar.
I find to have a spoonful of the cream with each mouthful helps to make it taste less sweet.