Peanut Butter & Chocolate (with Peanut Butter & Chocolate Syrup) Recipe

In a medium saucepan, whisk together cocoa powder, sugar, salt, and water until smooth.

Set over medium heat and bring to a gentle simmer, whisking constantly for 3-5 minutes until the mixture thickens slightly.

Remove from heat and whisk in vanilla. Let cool to room temperature before using or store in a jar in the fridge.

In a small bowl, whisk together creamy peanut butter, warm water, maple syrup, vanilla, and salt until smooth and pourable.

If the syrup is too thick, whisk in additional warm water, 1 teaspoon at a time, until you reach a drizzleable consistency.

Chill a mixing bowl and beaters in the freezer for about 10 minutes to help the mousse whip—this also keeps the mixture cool.

In a separate bowl, whip the heavy cream to soft peaks.

In another bowl, whisk together peanut butter, powdered sugar, and vanilla until smooth.

Gently fold the peanut butter mixture into the whipped cream until fully combined and light. Refrigerate 15 minutes to set slightly.

Spoon a thin layer of crushed chocolate cookies into the bottom of each serving glass.

Divide the peanut butter mousse on top of the cookie layer.

Drizzle with Chocolate Syrup and Peanut Butter Syrup to taste.

Top with remaining crushed cookies and sprinkle with chocolate chips.

Chill the assembled parfait in the refrigerator for 15 minutes to set, then serve.