Peanut Butter Chocolate Mousse

It seems only fitting that I post this on the 34th anniversary of Ben & Jerry's opening in Vermont. My husband and I are avid ice cream lovers. A pint of Ben & Jerry's is one of the main line items on our "entertainment budget" along with a movie from Redbox. But alas, it's just not good for our waistlines to eat a pint that often. I've seen several versions of this recipe on Pinterest but we are a little lazy here and don't refreeze the recipe after blending it. This leaves us with a rich and delectable mousse-like treat. One that we don't feel bad about indulging in.

Peanut Butter Chocolate Mousse
(serves 4 small dishes, or 2 adults who really want a pint to eat)

2 bananas
1 large spoonful of peanut butter (about 1.5 TBS, you can add more to taste)
1 TBS unsweetened good quality cocoa (don't skimp- the result is way better with a quality cocoa)

1. Slice up 2 bananas and put them in the freezer for at least an hour. Since my motto is "Be Prepared" I just keep a perpetual supply of frozen banana slices. What can I say, I like instant satisfaction and I have a child who is teething and enjoys eating frosty treats.

2. Take the frozen bananas and throw them in a food processor fitted with a blade attachement. Pulverize them until they are gravelly looking. Don't worry if they're not smooth. The peanut butter will smooth them out. 

3. Add a large spoonful of peanut butter. Add more if you want a stronger peanut butter taste. Blend again. If the mousse isn't whipping smooth add a tiny bit more. 

 4. Add a tablespoon of good quality unsweetened cocoa powder. Blend.

5. Spoon into bowls and serve. Enjoy your frosty confection. If you prefer you can also scoop into popsicle molds and make popsicles with this recipe. 

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