Today’s the day! The Game – Ohio State versus Michigan and one of the biggest rivalries in college football. Although I am not sure it will ever get any better than my last game as a student in 2006, with Ohio State at #1 and Michigan at #2 (and upon winning went to the National Championship where we lost to Florida but I digress), this game is always makes me anxious. No matter what each team is ranked, anything can happen. Makes sense that this match-up is always the last game of the season before conference championships and bowl games. Wish it wasn’t at 11 am CST though.
To accompany this event, I made peanut butter mousse nestled inside mini cookie cups because it also happens to be National Mousse Day and you know how I love having a reason to celebrate a food holiday.
Preheat oven to 375 degrees. Lightly grease two mini muffin pans.
Please a tablespoon of prepared cookie dough in each cup. Bake for 6-8 minutes or until golden. Allow to cool for 5 minutes (middles will sink slightly) before removing from pan to cool completely on cooling rack. Repeat with remaining dough.
While the cookie cups cool, prepare the mousse. In a large bowl, beat together the peanut butter and cream cheese. In another bowl, whip the cream until soft peaks form. Add the powdered sugar and beat until stiff peaks form.
Fold the whipped cream into the peanut butter and cream cheese mixture until evenly distributed. Refrigerate the mousse until ready to assemble cookie cups.
When the cookie cups have cooled, pipe mousse into each cup and top with chocolate sprinkles if desired. Serve immediately, or refrigerate and remove 5-10 minutes before ready to serve.