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Amazing Chocolate Peanut Butter Mousse Cake

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Recipe

Chocolate Peanut Butter Mousse Cake recipe

 

Yield

12 servings

Prep

35 min

Cook

20 min

Ready

9 hrs

Ingredients

Amount Measure Ingredient Features
Peanut butter mousse
2 cups powdered sugar
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¾ cup peanut butter
smooth, no salt
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2 tablespoons peanut butter
smooth, no salt
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6 ounces cream cheese
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3 tablespoons heavy whipping cream
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2 large egg whites
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Chocolate mousse
1 cup heavy whipping cream
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cup sugar
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8 ounces chocolate, bittersweet
1 ½ teaspoons instant coffee, espresso
powder
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2 ½ tablespoons water
hot
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3 large egg yolks
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Chocolate glaze
cup heavy whipping cream
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5 tablespoons butter
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5 ounces semi-sweet chocolate
semi-sweet, null, null
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Garnish
cup raspberries
fresh
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mint sprigs
fresh
*

Ingredients

Amount Measure Ingredient Features
Peanut butter mousse
473 ml powdered sugar
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177 ml peanut butter
smooth, no salt
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3E+1 ml peanut butter
smooth, no salt
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173.4 ml/g cream cheese
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45 ml heavy whipping cream
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2 each egg whites
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Chocolate mousse
237 ml heavy whipping cream
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79 ml sugar
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231.2 ml/g chocolate, bittersweet
7.5 ml instant coffee, espresso
powder
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38 ml water
hot
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3 each egg yolks
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Chocolate glaze
158 ml heavy whipping cream
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75 ml butter
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144.5 ml/g semi-sweet chocolate
semi-sweet, null, null
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Garnish
79 ml raspberries
fresh
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1 x mint sprigs
fresh
*

Directions

*Can use semisweet chocolate, chopped.

PEANUT BUTTER MOUSSE

Line 6-cup loaf pan with foil.

Mix together 1½ cups sugar, peanut butter and cream cheese in large bowl until smooth.

Mix in cream. Beat egg whites in medium bowl until soft peaks form. Gradually add remaining ⅔ cups sugar and beat until stiff and shiny.

Fold whites into peanut butter mixture in 2 additions. Tilt prepared pan lengthwise at 45 degree angle. Spoon in peanut butter mousse and smooth top.

(Mousse will form triangle down length of pan.) Set pan in freezer, propping to hold angle.

Freeze until mousse is firm, about 1 hour.

CHOCOLATE MOUSSE

Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves. Transfer to medium sized bowl and refrigerate until well chilled.

Meanwhile, melt chocolate in top of double boiler over simmer water, stirring until smooth - cool 5 minutes.

Dissolve expresso powder in hot water in small bowl. Whisk in yolks. Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.

Let stand until batter is cooled to room temperature, but not set.

Beat chilled cream to soft peaks. Fold cream into chocolate mixture in 2 additions.

Set pan with frozen peanut butter mousse flat onto work surface. Spoon chocolate mousse over frozen peanut butter mousse. Smooth top.

Cover pan. Freeze until chocolate is firm, 6 hours or overnight.

GLAZE

Heat cream and butter in medium saucepan over low heat until cream simmers and butter is melted.

Turn off heat. Add chocolate and whisk until mixture is smooth. Let cool until thickened, but still of pouring consistency, about 1½ hours. Invert loaf onto cake rack. Remove pan; remove foil.

Pour glaze over mousse and smooth all surfaces. Transfer mousse to serving platter.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 57166% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 21g 106%
Trans Fat 0g
Cholesterol 131mg 44%
Sodium 203mg 8%
Total Carbohydrate 15g 15%
Dietary Fiber 3g 12%
Sugars g
Protein 19g
Vitamin A 20% Vitamin C 2%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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