Chocolate Peanut Butter Mousse Drumettes

Ingredients

  • 6 (6-in./15-cm) flour tortillas
  • ½ cup (125 mL) semi sweet chocolate chips
  • ½ cup (125 mL) dry roasted peanuts, chopped
  • 1 cup (250 mL) creamy peanut butter
  • 1 container (8 oz/250 mL) whipped topping, thawed
  • 1   banana, peeled and sliced

Directions

  1. Preheat the oven to 400°F (200°C). Wrap the tortillas in a damp paper towel and microwave for 5-10 seconds to soften. Cut each tortilla in half and spray both sides with oil using the Kitchen Spritzer.
  2. Place the Cupcake Pan upside down on a sheet pan. Fold the left corner of a tortilla half in toward the rounded bottom, then fold the right corner in toward the rounded bottom, overlapping the left corner to form a cone resembling a party hat. Place the cone, point side down, into a hole of the cupcake carrier. Repeat with the remaining tortillas. Bake for 10-12 minutes or until crispy. Remove the cones from the oven, and allow to cool completely in the pan.
  3. Meanwhile, place the chocolate chips in a small bowl and microwave for 1-2 minutes, stirring every 30 seconds. Dip the open ends of the cones into the melted chocolate and then roll in the chopped peanuts. Place them back in the Cupcake Carrier Pan and let rest until the chocolate hardens, 10-15 minutes.
  4. Combine the peanut butter and whipped topping in a large bowl and transfer to a large resealable plastic bag. Cut the corner of the bag and squeeze the filling, evenly, into each cone. Top each cone with a few slices of banana and serve.

Yield:

  • 12  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 310, Total Fat 20 g, Saturated Fat 7 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 26 g, Fiber 7 g, Sugars 13 g (includes 6 g added sugar), Protein 7 g

Cook's Tips:

Swap out the peanut butter for a hazelnut chocolate spread or even cookie butter for a fun twist on this dessert!

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