Recipe Station

Between the Mousse, crust, and the ganache, you can't go wrong with this dessert! You have all the perfect ingredients to make this a hit all around the house. So here is how you do it!

Ingredients to make the crust:

• 1 1/2 cups crushed chocolate graham crackers

• 1/4 cup butter, melted

Ingredients to make the Mousse:

• 3/4 cup creamy peanut butter

• 5 ounces cream cheese, softened

• 2 tablespoons butter, softened

• 1 1/4 cup confectioners sugar

• 1 1/4 cup heavy whipping cream, whipped and divided

• 3/4 cup bittersweet chocolate chips

• 1/4 cup semi-sweet chocolate chips

• 1/3 cup sugar

• 1/4 cup milk

• 1 teaspoon vanilla extract

To make the Ganache:

• 3/4 cup semi-sweet chocolate chips

• 2/3 cup heavy whipping cream

• 1 teaspoon vanilla

How to make it into perfection:

1. Line muffin tins with paper liners. In a bowl combine graham cracker crumbs and melted butter, stir to moisten. Place a heaping teaspoon of crumbs into each muffin tin. Press in to create a firm crust.

2. In a medium bowl beat peanut butter, cream cheese and butter together until smooth and creamy.

3. Add confectioners sugar and beat again. Fold in 1 1/4 cups of the whipped cream (about half.)

4. Spoon evenly into muffin tins, carefully spread to cover graham cracker crust.

5. Place muffin tins in freezer. This helps layer to set up while preparing next layer.

6. Place chocolate chips, both bittersweet and semi-sweet in a bowl. I just used my measuring cup.

7. In a small saucepan heat milk and sugar, just to a boil, stirring occasionally. Pour over chocolate and whisk until smooth, add vanilla and let cool to room temperature.

8. Gently fold in remaining whipped cream to chocolate mixture. I added the chocolate to the whipped cream.

9. Carefully spread chocolate mixture over peanut butter layer evenly in muffin tins.

10. Cover and freeze for 2 hours or until firm. You could stop right here but why would you?

11. For ganache layer.

12. Place chocolate in a bowl. In a small saucepan bring cream to a boil.

13. Pour hot cream over chocolate and stir until chocolate is melted and smooth. Add vanilla and let cool to room temperature or a good spreading consistency.

14. I let my ganache be a little runny so I could spoon it on and let it spread on it's own.

15. Add chocolate shavings or some of the graham cracker crumbs as garnish. Refrigerate until firm or freeze and remove from freezer 30 minutes before serving.

Finished!

You can use something small to smash the crust down to make it pack together. Something like a shot glass or a similarly sized object.

This is something that will put smiles upon everyone's face. I would recommend this with a cup of coffee or if you are giving to a child a cup of hot cocoa or a glass of milk. Either way, you can't go wrong!

Source: Chocolate, Chocolate & More