Directions: |
Directions:Preheat oven to 400 degrees. Microwave tortillas wrapped in a damp paper towel for 5-10 seconds to soften slightly. Stack tortillas on cutting board and cut in half. Spread tortilla halves out over cutting board. Spray both sides of tortillas with oil.
To make tortilla cones, fold the left corner in toward the rounded bottom, then fold the right corner in toward the rounded bottom, overlapping the left corner to form a cone resembling a party hat. Place cone upside down in muffin pan. Repeat with the remaining tortillas. Bake 8-10 minutes or until lightly golden and firm.
Meanwhile, coarsely chop bark using knife. Microwave in bowl, uncovered, on high about 1 minute or until melted, stirring every 30 seconds. Finely chop peanuts using a chopper or food processor; place in coating tray.
Combine peanut butter and whipped topping in bowl; mix until smooth using a scraper. Spoon peanut butter mousse into a large resealable plastic bag; set aside.
Remove cones from oven; let stand 1-2 minutes or until cool enough to handle. Dip open ends of cones in melted bark and roll rims in chopped peanuts until coated. Place cones, open-end down, on medium sheet pan lines with waxed paper to set.
Slice banana into rounds using an egg slicer Trim a small corner of plastic bag; squeeze mousse evenly into cones. Place cones, open-end up, leaning in muffin pan. Garnish each cone with banana slices; place pan in refrigerator 3-5 minutes or until chocolate completely sets. |
This recipe for Chocolate Peanut Butter Mousse Drumettes is from