Dessert / Peanut Butter Cup Tuiles

Mousse
• 1/3 cup smooth peanut butter
• 1/3 cup sifted confectioners sugar
• 1 cup heavy cream

Preperations
Preheat oven to 350 degrees. Ceam butter, sugar and vanilla to a paste. Keep stirring and gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).
Line a baking sheet with parchment paper and chill it in the fridge for at least 15 minutes. Pipe the batter onto the baking sheet in thin circles, about 2 inches in diameter.
Bake the tuiles for about 8-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and press the tuiles into a mini muffin tin to form baskets. These cookies have to be shaped when still warm. Allow to cool in the muffin tin.

Peanut Butter Peanut Butter Mousse
Whip together the peanut butter, sugar and 1/4 cup of the heavy cream, until the mixture is lightened in color and somewhat thick. Gradually whip in the rest of the cream, a little at a time, until the mixture is uniform, and will hold a peak when the beaters are removed. Pipe the mousse into the cooled tuile shells, and garnish with chocolate shavings. Serve at room temperature or chilled.