Brownie Peanut Butter Mousse Parfaits
 
 
A creamy, dreamy dessert with layers of brownies, peanut butter mousse, chocolate fudge, and whipped cream.
Author:
Serves: 6 large parfaits or 12 mini parfaits
Ingredients
For the chocolate fudge:
  • ΒΌ cup water
  • 2 Tablespoons cocoa powder
  • 2 Tablespoons light corn syrup
  • ¼ cup semi-sweet chocolate chips
For the peanut butter mousse:
  • 1 cup heavy cream
  • 6 pasteurized eggs
  • 1½ cups Dixie Crystals confectioners sugar
  • 1½ cups creamy peanut butter
For the whipped cream:
  • 1 cup cream
  • 2 T powdered sugar
  • 2 t vanilla
For assembling the parfaits:
  • About half of a pan of your favorite brownies, cut into chunks (about 2½-3 cups)*
  • Chocolate sprinkles, shaved chocolate, or mini chocolate chips for garnish, if desired
Instructions
For the chocolate fudge:
  1. Whisk together the water, cocoa powder, and corn syrup in a small pot.
  2. Bring to a boil, stirring frequently, then reduce heat to low and simmer for about 5 minutes.
  3. Remove from the heat and add the chocolate chips. Stir until smooth.
  4. Place in the refrigerator until ready to use, cooling at least to room temperature.
For the peanut butter mousse:
  1. In a chilled bowl, using chilled beaters or whisk attachment for your stand mixer, whip the cream to form soft peaks. Reserve in the refrigerator.
  2. With a stand mixer on high speed, beat the eggs and confectioners sugar until pale in color and doubled in volume, about 5 minuter.
  3. Add the peanut butter and whip on high speed for a minute.
  4. Using a large rubber spatula, gently fold in the whipped cream in three or four additions. Set aside in the refrigerator until ready to assemble the parfaits.
For the whipped cream:
  1. In a chilled bowl, using chilled beaters or whisk attachment for your stand mixer, whip the cream, powdered sugar and vanilla to form soft peaks. Set aside in the refrigerator until ready to assemble the parfaits.
For assembling the parfaits:
  1. If making large parfaits, divide about one-third of the brownies between six parfait glasses. Divide about one-third of the peanut butter mousse between the glasses, and do the same with the fidge and the whipped cream. Repeat layers two more times.
  2. If making small parfaits, you can do one to two layers of each component.
  3. Garnish with chocolate sprinkles, shaved chocolate, or mini chocolate chips, if desired.
Notes
Peanut Butter Mousse is from New York Magazine

I used these Flourless Peanut Butter Cookie Dough Cheesecake Brownies. These Flourless Peanut Butter Cup Brownies would also be delicious for gluten free options.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2014/06/17/brownie-peanut-butter-mousse-parfaits/