Brownie Bar Cups with Peanut Butter Mousse Recipe

DIRECTIONS

Note: 1 tablespoon granulated allulose is 5 grams.

1. Halve each Double Fudge Brownie Bar and place on a parchment paper lined, microwave safe plate. Microwave on high power for 25 seconds. Use a fork to flatten each bar half, then transfer to a silicone muffin liner or a regular muffin tin, using fingers to form an even crust, filling in any holes. Place in the freezer to set.
2. In a small saucepan over medium low heat, stir together almond milk, 2 teaspoons allulose, and salt, warming until steaming. In a small bowl whisk the egg yolk until slightly lightened. Very slowly whisk a thin stream of steaming milk into the egg yolk to temper until all the milk is whisked into the egg. Pour back into the saucepan over medium low heat, whisking constantly, until thickened enough to coat the back of a spoon (165°F), about 5 minutes. Remove from heat and whisk in peanut butter and vanilla extract until the mixture is smooth. Set aside to cool for at least 5 minutes.
3. While the peanut butter mixture is cooling, in a small mixing bowl, use an electric mixer to whip heavy cream and 1 teaspoon allulose to firm peaks. Whip the cooled peanut butter mixture into the remaining whipped cream until well combined. Cool in the refrigerator for at least 20 minutes.
4. Remove the muffin cups from the freezer and fill each one with 3 tablespoons cooled peanut butter mousse. Refrigerate until set, at least 30 more minutes. One cup with mousse is one serving.