Peanut Butter Mousse and Fudge Parfaits
Ingredients:
- unsweetened cocoa powder - 1/4 cup
- packed brown sugar - 1/3 cup
- light corn syrup - 2 T
- heavy cream - 2/3 cup
- salt - 1/4 t
- milk chocolate, chopped - 3 ounces
- good bittersweet or dark chocolate, chopped - 3 ounces
- unsalted butter, cup into small cubes - 2 T
- vanilla extract - 2 tsp
- creamy peanut butter - 1 1/2 cups
- vanilla extract - 1 tsp
- salt - 1/4 tsp
- cream cheese, softened - 2 ounces
- cold heavy cream, divided - 1 cup
- powdered sugar - 2 T
- oatmeal chocolate chip cookies - 12
Instructions:
Prepare fudge -- in a saucepan, stir together cocoa powder, brown sugar, corn syrup, 2/3 cup cream, 1/4 tsp salt and half of the chopped milk chocolate; cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stir occasionally for 5 minutes. Remove from heat, add remaining chocolate, butter and 2 tsp vanilla; stir until smooth. If needed reheat over low heat.
Prepare mousse -- in a bowl, beat until smooth, peanut butter, 1 tsp vanilla extract, 1/4 tsp salt, cream cheese and 1/2 cup heavy cream. Add 1/2 cup heavy cream; whip until mixture is light and fluffy. Add powdered sugar; whip until smooth and fluffy.
Assemble -- crumble cookies as needed, place cookie chunks into 6 - 8 jars or glasses. Top cookies with mousse and drizzle with fudge sauce. Repeat the layers until all the mousse has been used, with a top layer of cookie chunks. (3 cookie layers, 2 peanut butter, 2 fudge layers). Drizzle remaining fudge over the final cookie layer. Serve immediately or cover, place in refrigerator until ready to serve.
