Peanut Butter Chocolate Mousse Cups
Submitted by Kim Curry, Shellman, Ga.

8 oz. cream cheese
1/2 cup powdered sugar
1 cup peanut butter
1/2 cup sour cream
8 oz. Cool Whip
12 oz. pkg. melting chocolate
12” round balloons (good quality)
Chopped peanuts
Graham cracker crumbs

Whip cream cheese until light and fluffy. Add powdered sugar, peanut butter and sour cream. Mix well. Fold in Cool Whip. Refrigerate. For bowls, inflate balloons to the size of a baseball. Melt chocolate in a small bowl. Dip bottom of balloon in chocolate, place on parchment paper and place in refrigerator. Once the chocolate is hardened, puncture the balloon and carefully remove it from the chocolate bowl. Fill the bowl with peanut butter mousse and garnish with chopped peanuts and graham cracker
crumbs. Refrigerate until ready to serve.

Kim Curry is the wife of Bubba Curry, a third generation farmer in Randolph County. The Curry family grows peanuts, cotton, corn, soybeans, wheat and beef cattle.