These are the kind of little treats I would have loved as a kid. Well, I still do.
From Chef Vault (via Dine52.com)
Peanut Butter Cups
3/4 lb. cream cheese
1 1/2 cups sugar
1 cup creamy peanut butter
1 cup heavy whipping cream
1 1/4 lbs. bittersweet chocolate (64 percent), chopped
1. In a medium bowl, beat the cream cheese and sugar until smooth.
2. Beat in the peanut butter and set aside.
3. Whisk the cream until medium peaks form. Fold into the peanut butter mixture and cover with plastic wrap. Refrigerate for at least 2 hours.
4. Meanwhile, melt 1 lb. chocolate in a double boiler. Remove from heat and whisk in remaining chocolate.
5. Pour melted chocolate into 1 1/4″-high foil cups with 2″ base (really, any size will work), filling halfway. Angle cups and twirl to coat sides over the bowl of melted chocolate to recycle excess (keep the remaining chocolate warm). Invert foil cups over a rack and cool until chocolate sets (at least an hour).
6. Peel the foil from the chocolate cups; spoon peanut butter mousse into the chocolate cups.
7. To serve, invert one cup on each plate; drizzle the plate with melted chocolate; sprinkle with roasted peanuts.
From Chef Vault (via Dine52.com)
Peanut Butter Cups
3/4 lb. cream cheese
1 1/2 cups sugar
1 cup creamy peanut butter
1 cup heavy whipping cream
1 1/4 lbs. bittersweet chocolate (64 percent), chopped
1. In a medium bowl, beat the cream cheese and sugar until smooth.
2. Beat in the peanut butter and set aside.
3. Whisk the cream until medium peaks form. Fold into the peanut butter mixture and cover with plastic wrap. Refrigerate for at least 2 hours.
4. Meanwhile, melt 1 lb. chocolate in a double boiler. Remove from heat and whisk in remaining chocolate.
5. Pour melted chocolate into 1 1/4″-high foil cups with 2″ base (really, any size will work), filling halfway. Angle cups and twirl to coat sides over the bowl of melted chocolate to recycle excess (keep the remaining chocolate warm). Invert foil cups over a rack and cool until chocolate sets (at least an hour).
6. Peel the foil from the chocolate cups; spoon peanut butter mousse into the chocolate cups.
7. To serve, invert one cup on each plate; drizzle the plate with melted chocolate; sprinkle with roasted peanuts.