Peanut Butter Mousse

This mousse is super easy- for reals- and so, so yummy! Creamy, peanut buttery, and light! If you love peanut butter like me, then this is heaven!

Ingredients:
4 T creamy peanut butter (reduced fat is fine)
1 c heavy whipping cream, divided
2 T powdered (confectioner's) sugar
garnish (peanut butter cup slice, crumbled peanut butter cup, chocolate cube, chopped peanuts and chocolate, etc.)

Directions:
In a bowl, put 4 T of peanut butter and heat until a little bit runny- about 30 seconds. Don't let it get hot, just a little warm so that it blends better.

Then, put 1 c heavy whipping cream and 2 T powdered sugar in a bowl. Mix until stiff peaks form. Once cream is whipped, scoop it into the peanut butter and fold carefully until well blended.

Finally, scoop it into four dishes and garnish! You can garnish however you like-use a leftover dollop of whipped cream, peanut butter cups, chocolate slices, chopped peanuts and chocolate, etc. Get creative!

More ideas- use this as a filling for cupcakes, layer with chocolate pudding or mousse (as shown in the photo above), layer between peanut butter or chocolate chip cookies, in mini tarts, etc.

If you are using this for cupcake filling, you can do one of two things: the first option is to put it in a plastic bag or frosting bag and pipe it into the hole. (See cupcake recipe for instructions on how to prep them for filling.) The second option (which is what I tried) is to spread the mousse cream in a cube shaped ice cube tray OR use a cookie scoop to do small scoops on a cookie sheet OR use another spoon/measuring spoon and scoop little dollops onto a cookie sheet. Then freeze for 1 hour. Once they are frozen, you can place them in the cupcake hole, cover with the cupcake top, and frost.