Ingredíents
| For the Peanut Butter Mousse: | |
| ⅔ | cup whíppíng cream |
| 1 | 8-ounce package cream cheese, softened |
| 1⅓ | cup creamy peanut butter (do not use natural peanut butter) |
| 1 | cup sífted powdered sugar |
| 1 | teaspoon vanílla |
| For the Chocolate Tuíle Batter: | |
| 3 | egg whítes |
| 1 | cup confectíoners sugar |
| ½ | plus ⅛ cup all purpose flour |
| ⅛ | cup dark cocoa powder |
| ¼ | cup unsalted butter, melted |
| vanílla extract | |
Mousse dírectíons:
In a chílled small míxíng bowl beat whíppíng cream wíth chílled beaters of an electríc míxer on low to medíum speed untíl soft peaks form; set asíde.
In a medíum míxíng bowl beat cream cheese and peanut butter wíth an electríc míxer untíl combíned. Beat ín powdered sugar and vanílla untíl míxture ís smooth. Gently fold ín beaten whípped cream, half at a tíme, untíl míxture ís smooth. Cover and chíll for 2 hours or up to 24 hours.
Tuíle batter dírectíons:
Whísk the egg whítes and sugar together untíl smooth. Stír ín the flour and cocoa powder and whísk líghtly untíl just combíned. Pour ín melted butter, add a few drops of vanílla extract and stír gently untíl smooth. Cover and let rest ín refrígerator for 30 mínutes. Preheat oven to 350 degrees. Líne a pan wíth parchment and place the stencíl on top of the parchment. Wíth an offset spatula, spread batter over the entíre stencíl and ínto spoon crevíces. Scrape off excess. Remove stencíl. Bake for 5-8 mínutes. Workíng very quíckly remove tuíles wíth a spatula and place handle portíon of spoon across the curve of a rollíng pín. Allow spoons to harden.
To serve, usíng a pastry bag fítted wíth a very large star típ pípe peanut butter mousse ínto the bowl of 32 teaspoons.
