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Chocolate Cups:
Melt 6 oz of chocolate over a water bath or in microwave. Using a brush, heavily paint inside of a foil lined ramekin, a foil baking cup ora silicon mold.
Refrigerate at least an hour. Unmold – store in refrigerator.
Peanut Butter Mousse:
8 oz soft cream cheese
1 cup creamy peanut butter
1/4 cup sugar
2/3 cups heavy cream
1/4 tsp vanilla
Beat cream cheese, peanut butter and sugar till well blended. Put mixture on high and beat mixture until it is very fluffy.
In a separate bowl, beat heavy cream and vanilla until stiff. Fold into the peanut butter mixture.
Fill cups and refrigerate at least 30 minutes for serving. Decorate as you desire.
Ooma's Cookie Jar 