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Honey Nut Peanut Butter Mousse Cups https://www.metro.ca/userfiles/image/recipes/coupes-mousse-beurre-arachide-miel-noix-11458.jpg PT20M PT00M PT20M
Pour Cheerios into a large resealable plastic bag and crush into crumbs with a rolling pin.Place chocolate chips and coconut oil in a large microwave safe bowl; heat for 45 seconds-1 minute, stirring once halfway, until melted and smooth. Mix in crushed Cheerios.Line a 12 cavity muffin pan with silicone or paper muffin cups. Spoon about 2 heaping tbsp mix into each cup. Pat mix down lightly with a small/shot glass; firmly press down with glass into the middle while circling glass into the side, forming a cup shaped well. Repeat with remaining cups. Let chill uncovered while preparing peanut butter mousse.In a large mixing bowl, add peanut butter, yogurt, vanilla instant pudding and milk. Beat on medium high in a stand mixer or with hand mixer until light and fluffy; about 3-4 minutes.Scrape mousse into a large piping bag fitted with a large plain tip. Pipe about 1/3 cup (80 ml) mounds into each cup. Let chill uncovered to set for 30 minutes.Drizzle with sundae topping and garnish with crushed peanuts to serve.
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4 cups (1 L) Honey Nut Cheerios 1 cup (250 ml) Selection milk chocolate chips 2 tablespoons (30 ml) melted coconut oil 1 1/2 cups (375 ml) Selection smooth peanut butter 1 cup (250 ml) Liberté 2% plain Greek yogurt 1 bag (102 g) Selection vanilla instant pudding 1 1/4 cups (310 ml) milk 1/4 cup (60 ml) Selection chocolaty sundae topping 3 tablespoons (45 ml) crushed salted peanuts
Honey Nut Peanut Butter Mousse Cups

Honey Nut Peanut Butter Mousse Cups

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12
Accompaniments
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME

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Ingredients

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  • 4 cups
    (1 L)
    Honey Nut Cheerios
  • 1 cup
    (250 ml)
    Selection milk chocolate chips
  • 2 tablespoons
    (30 ml)
    melted coconut oil
  • 1 1/2 cups
    (375 ml)
    Selection smooth peanut butter
  • 1 cup
    (250 ml)
    Liberté 2% plain Greek yogurt
  • 1 bag
    (102 g)
    Selection vanilla instant pudding
  • 1 1/4 cups
    (310 ml)
    milk
  • 1/4 cup
    (60 ml)
    Selection chocolaty sundae topping
  • 3 tablespoons
    (45 ml)
    crushed salted peanuts
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Preparation

Pour Cheerios into a large resealable plastic bag and crush into crumbs with a rolling pin.

Place chocolate chips and coconut oil in a large microwave safe bowl; heat for 45 seconds-1 minute, stirring once halfway, until melted and smooth. Mix in crushed Cheerios.

Line a 12 cavity muffin pan with silicone or paper muffin cups. Spoon about 2 heaping tbsp mix into each cup. Pat mix down lightly with a small/shot glass; firmly press down with glass into the middle while circling glass into the side, forming a cup shaped well. Repeat with remaining cups. Let chill uncovered while preparing peanut butter mousse.

In a large mixing bowl, add peanut butter, yogurt, vanilla instant pudding and milk. Beat on medium high in a stand mixer or with hand mixer until light and fluffy; about 3-4 minutes.

Scrape mousse into a large piping bag fitted with a large plain tip. Pipe about 1/3 cup (80 ml) mounds into each cup. Let chill uncovered to set for 30 minutes.

Drizzle with sundae topping and garnish with crushed peanuts to serve.

Source : General Mills

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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