What the heck are Keto Chocolate Peanut Butter “Bullwinkles”?
Imagine this: A melt in your mouth layer of dark chocolate, that covers a soft, creamy, nutty center. Actually the whole thing melts in your mouth before you can even chew it!
Leaving behind a subtle peanut butter flavor, delicate as a cloud.
Yup, that’s how good they are!
From pannacotta to “Bullwinkles”
This recipe came abut last week, as Emily and I were perfecting the Savory Pannacotta recipe, and Emily had a sudden craving for Peanut Butter.
I am not a big fan of Peanut Butter, probably because I did not grow up in the States and did not eat it as a kid, but the thought of a fluffy, creamy peanut dessert did strike my fancy!
So I first made a peanut butter pannacotta, but as I was just experimenting, I didn’t put enough gelatin and the bubbles from the blender stayed in the cream, as it solidified, making it a light and delicious mousse instead.
As soon as we tasted it we knew we had a winner.
Emily suggested it would be heavenly if it could be covered in chocolate, so I preceded to make that happen!
Keto Chocolate Peanut Butter “Bullwinkles” AND Mousse – How To!
So in reality this recipes is two recipes in disguise.
The Coconut Peanut Butter Mousse really works fantastic as a dessert in itself.
Then if you want to take it to the next level you can always cut it into little cubes and dip it in chocolate!
The trick to get a good chocolate coating resides in the perfect thickness of the melted chocolate. It should be just starting to cool down and get denser, not totally runny anymore but not too thick at the same time.
I maintain my chocolate at the right temperature by keeping both a hot water bath and an ice bath handy to dip my little saucepan in. It just takes a few moments in either of the baths to melt or solidify the chocolate enough to make it workable again!
It also helps to keep the mousse cold until the very minute you cut it into cubes, so it will stay more solid. You can even put it in the freezer for 10 minutes to make it more workable, like I did in the Coconut Chocolate Bars.
In fact the procedure to dip is exactly the same.
- Serves: 24 cubes
- Serving size: 2 cubes
- Calories: 139
- Fat: 11 grams
- Carbohydrates: 2.6 net
- Fiber: 2 gr
- Protein: 3.8 grams
- To make the mousse:
- Bloom gelatin in the ¼ cup water for 5 minutes.
- In a small saucepan warm the coconut cream until liquid.
- Add the peanut butter, vanilla and Swerve, to the coconut cream and stir in.
- Place the coconut cream mix into a blender and blend well on high, then reduce speed to lowest and pour in the gelatin from the lid opening, while blending.
- Turn blender back to high and blend for about 30 seconds.
- Pour mousse into molds either for eating or for cutting into cubes.
- You can also use a silicone mold to get fun shapes to coat with chocolate.
- Refrigerate immediately until set. It will take about 3 hours.
- Chocolate coating:
- Using a small saucepan in a hot water bath inside a larger sauce pan on the stove, melt the baking chocolate.
- As the chocolate melts, add the vanilla extract and the Confectioner's Swerve and stir well until completely dissolved.
- Prepare an ice bath that can fit the small saucepan on the side of the stove.
- Once all your mousse cubes are ready to be dipped and handy nearby, get the chocolate to the right consistency: not too runny and not too dense, by bringing it to the ice water bath.
- One at a time dip and coat the peanut mousse cubes, until completely coated, helping yourself with a spoon.
- Once coated place them on to a cookie sheet lined with parchment paper to cool.
- Once all coated I would refrigerate them for 10 minutes to set the coating.
- Store the resulting Chocolate Coated "Bullwinkles" in the refrigerator until ready to eat.
- They will not melt at room temperature so they can be also kept outside the refrigerator for transport.