Chef's Quick Tips: Peanut Butter Mousse

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Chef Tony, from Bar Zepoli in Stamford, shares a quick recipe for peanut butter mousse.

Ingredients

1 cup mascarpone cheese

½ cup powdered sugar

¾ cup peanut butter

2 cups heavy cream

1 tsp vanilla

Shaved chocolate

4 oz soufflé cups

 16 oz box Graham cracker crumbs

2 TB Cocoa powder

1 TB sugar

1 TB unsalted butter

Instructions

In food processor, combine graham crackers cookies

Cocoa powder, I TB granulated sugar and butter.

Pulse until just combined. Line soufflé cups with graham cracker mix.

In bowl of Stand mixer, whip 2 cups heavy cream.

In separate bowl combine masacarpone and powdered sugar, mix until just incorporated.

Combine peanut butter, again mix until just incorporated, then fold in whipped cream.

Spoon into prepared soufflé cups, top with shaved chocolate or cocoa powder.

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