For the mousse layers, start by whipping the heavy cream until it forms stiff peaks; then fold in the Amoré or peanut butter.
To prepare top layer, in small pot start over medium heat, start with water, cornstarch and sugar. Then mix in raspberries and bring them to a boil for about a minute. Then place all in the refrigerator to cool.
The first layer consists of cookie crumbs pressed down in your chosen small jar or dish. We chose chocolate graham cracker for this one. Add two to three tablespoons of the chocolate mousse; then layer the peanut butter mousse, and lastly cap it with the raspberry mixture.
Dress it all up with some fresh raspberries, cacao powder and a cookie for an elegant look. The combination of chocolate and peanut butter is topped off perfectly with the tart and sweet raspberries on top.
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