Step 1

Place a metal mixing bowl (glass is okay too) and beaters in the freezer for 20 minutes.

Step 2

Melt the 1/2 cup of chocolate chips with a little bit of vegetable oil and microwave on 50% power for 1-2 minutes until melted. Set aside.

Step 3

Optional:  Heat 1 tablespoon of creamy peanut butter in a microwave safe bowl, until melty. Drizzle the melted peanut butter on the inside of the jars you’re going to put the mousse in. Set the jars aside.

Step 4

In a small container, sprinkle the gelatin over the cold water. Allow the mixture to bloom for 1 minute, then heat in the microwave for 10-15 seconds to melt the mixture. Set aside.

Step 5

Remove the bowl and beaters from the freezer. Add the heavy cream and International Delight Reese’s creamer, beat on high until soft peaks form.

Step 6

Add in the melted gelatin mixture and melted chocolate, beat on high until airy and thick. Transfer the mousse to a piping bag and pipe into the jars. Refrigerate for 1 hour, or overnight. You can definitely refrigerate it overnight (I do!) but be sure to cover your bowls/jars with plastic wrap otherwise the top of the mousse can dry out.

Step 7

Optional: Make chocolate peanut butter bark as a decorative topping. Melt 1/2 cup of chocolate candy melts (or chocolate candiquik/almond bark) - once melted pour on a small baking sheet lined with parchment paper. Drizzle melted peanut butter and swirl. Add pieces of a reese’s cup and peanut butter chips. Place in the fridge to set.

Step 8

Before serving, break the bark into pieces and top each jar of mousse with a few pieces.