Ocean City Today

‘Peanut Butter and Jelly To Go’ streamed live

Food For Thought
By Deborah Lee Walker | Sep 28, 2017

(Sept. 29, 2017) The season for cooking has come to an end, but that does not mean my culinary quest has been put on the back burner.

Delmarva Life has invited me to appear on its Facebook Live Cooking Show. For those not familiar with live streaming, it is a platform that allows the customers to broadcast live video content using a camera and a computer through the internet. If you want to check out my very first cooking show, go to DelmarvaLife Facebook and click on Peanut Butter andJelly To Go.

That being said, the dish I prepared is called Peanut Butter and Jelly To Go. It is an edible chocolate box stuffed with peanut butter mousse and topped with a gorgeous strawberry whipped cream. Fresh strawberries, powdered sugar and 18 karat edible gold dust are the piece de resistance and set the tone for glorious entertaining. If one’s curiosity is interested in particulars, continue on.

Let us begin with the edible chocolate box. Sometimes the simplest ideas can create fabulous results. Chinese takeout containers are the molds for the box of precise dimensions. The various sizes increase the possibilities and add to the theme of creativity.

The next issue at hand is the chocolate itself. I have fund Candiquick microwavable chocolate trays are not only the best tasting chocolate but produce a smooth, velvety surface that looks quite professional. In addition, this product is cheaper than other chocolate microwavable trays. Candiquick can be purchased at Walmart for $3.74 per tray.

The recipe calls for smooth peanut butter; chunky peanut butter is not recommended. Peanut butter can be somewhat pricy, feel free to substitute a generic brand in place of the more expensive ones.

A touch of instant coffee mixed with equal parts of water has been added to the peanut butter mousse to give it more depth of flavor.

I experimented with ground espresso as opposed to instant coffee thinking this would enhance the overall dish. Big mistake. The ground coffee would not dissolve. No matter how much I pounded, blended, chopped and even added scalding water, the results were the same - peanut butter mousse with unpleasant coffee grounds.

The presentation, as always, is just as important as the recipe itself. Remember, the plate is a blank canvass and you are the artist. Height, color, texture and contrast should be incorporated into your masterpiece. This is the fun part; allow your imagination to set you apart.

Peanut Butter and Jelly To Go is simple to make but does take time to complete. That being said, the “wows” and “accolades” will make it all worthwhile. Enjoy!


Peanut Butter and Jelly To Go

Edible Chocolate Box

2 (16 oz.) Chinese takeout containers

2 (16 oz.) Candiquik microwavable chocolate trays

cooking spray


Peanut Butter Mousse

½ teaspoon instant coffee

½ teaspoon hot water

8 oz. whipped cream cheese

1 cup creamy peanut butter

1 teaspoon vanilla extract

1 cup powdered sugar

2 tablespoons whole milk

1 cup heavy cream


Strawberry Whipped Cream

1 cup heavy cream

¼ cup powdered sugar

2 to 4 tablespoons strawberry Jell-O powder

1 tablespoon strawberry jelly

few pinches each of ground nutmeg, cloves and allspice


1. Lightly spray the inside of the Chinese takeout containers.

2. Melt the microwavable chocolate according to instructions on the package.

3. Using a pastry brush or the back of a spoon, coat the inside of the Chinese takeout container with chocolate. It is best to apply a thin coating, refrigerate for 15 minutes and apply another thin coating. Make sure the entire interior (minus the lid) is covered with chocolate. Repeat this process for the other container. Refrigerate until chocolate is hard and ready to be filled with the peanut butter mousse.

4. Place a metal mixing bowl and beaters in the freezer for 15 minutes.

5. Combine coffee and hot water in a small cup.

6. Using a hand held mixer, blend the cream cheese, peanut butter, coffee liquid and vanilla in a medium bowl until smooth.

7. Add the powdered sugar and beat for another minute. Then add the milk and beat for another 30 seconds.

8. Remove mixing bowl and beaters from the freezer. Add the cream and beat with an electric mixer until soft peaks form – about 3 minutes.

9. Using a spatula, gently fold peanut butter mixture into the whipped cream until fully incorporated. Refrigerate until ready to use.

10. Again, place a clean metal mixing bowl and beaters in the freezer for 15 minutes.

11. Remove bowl and beaters from the freezer. Add the heavy cream, powdered sugar, strawberry Jell-O, jelly and spices and beat with an electric mixer until soft peaks form.



1. Place a dollop of whipped cream on each plate. Spread it out enough to cover the width of the box. This will act as a glue and keep the box from sliding on the plate.

2. Carefully cut away the Chinese takeout box with sharp knife. Cut the rough edges of the box so they are smooth. Gently press box (cut side down) on the top of the whip cream.

3. Pipe strawberry whipped cream on top of the box.

4. Toasted peanuts, fresh strawberries, a shot of Bailey’s and powdered sugar are just a few of the ingredients that can be used in the presentation.

Makes 2 chocolate boxes. (This dish is rich and one box can easily serve two people).

Secret Ingredient - Opportunity. “If opportunity doesn’t knock, build a door.”

— Milton Berle

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