Monday, March 17, 2014

Peanut Butter Mousse with Chocolate Covered Coffee Beans

This treat is definitely not kind to your hips, but it's OK to splurge once in awhile right? Sometimes I get cravings for some sweet, creamy peanut butter...this is heaven. And the bitter coffee beans add the perfect complimenting crunch.


Peanut Butter Mousse
1 cup heavy cream
1/4 cup coconut cream
2 T creamy peanut butter
1/8 tsp ground cinnamon
1 tsp vanilla extract
1 tbsp granulated sugar

Chocolate Covered Coffee Beans
1 cup chocolate chips
1 tbsp canola oil
1/2 cup whole vanilla coffee beans


Whip all ingredients together in a medium size bowl with electric beaters until smooth and semi-fluffy. Pour mixture into individual cups and place in the freezer for 30 minutes.

Chocolate Covered Coffee Beans
Melt 1 cup of chocolate chips with 1 tbsp. canola oil in microwaveable bowl for 30 seconds. Stir. Add more time if needed. Chocolate should have a drizzling consistency. 
Pour whole coffee beans into the melted chocolate. Stir with a fork to make sure the beans are evenly coated with chocolate. Scoop out the beans with a fork, tapping any excess chocolate off the beans. Place the beans on a lined {silpat mat or wax paper} cookie sheet.
Place chocolate covered beans in the freezer until hard.

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