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Homey and elegant at the same time. A taste combination guaranteed to please everyone. Not really a cake but a mousse set in a lovely pattern in a loaf pan and cut in slices. The 7 hours is not cooking time, but setting time as this dessert has to set in the freezer.
Peanut Butter Mousse
- 1 2⁄3 cups icing sugar, sifted
- 3⁄4 cup creamy peanut butter, plus
- 2 tablespoons creamy peanut butter
- 6 ounces cream cheese, room temperature
- 3 tablespoons whipping cream
- 2 large egg whites
- 1 cup whipping cream
- 1⁄3 cup sugar
- 8 ounces bittersweet chocolate, chopped
- 1 1⁄2 teaspoons instant espresso powder
- 2 1⁄2 tablespoons hot water
- 3 egg yolks
- 2⁄3 cup whipping cream
- 5 tablespoons butter, cut into small pieces
- 5 ounces semisweet chocolate, finely chopped
- fresh mint sprig
- For peanut butter mousse: Line 6-cup loaf pan with foil.
- Mix together 1 cup sugar, peanut butter and cream cheese in a large bowl until smooth.
- Mix in cream.
- Beat egg whites in medium bowl until soft peaks form.
- Gradually add remaining 2/3 cup sugar and beat until stiff and shiny.
- Fold whites into peanut butter mixture in 2 additions.
- Tilt prepared pan lengthwise at 45 degree angle (do this by placing one long edge of loaf pan on top of a couple of custard cups).
- Spoon in peanut butter mousse and smooth top (the mousse will form a triangle down the length of the pan with half the pan empty).
- Set pan in freezer, propping to hold angle.
- Freeze until mousse is firm, about 1 hour.
- For chocolate mousse: Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves.
- Transfer to medium bowl and refrigerate until well chilled.
- Meanwhile, melt chocolate in top of double boiler over simmering water, stirring until smooth.
- Cool 5 minutes.
- Dissolve espresso 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 peanut butter mousse (this will fill the empty half-triangle).
- Smooth top.
- Cover pan.
- Freeze until chocolate is firm, about 6 hours or overnight.
- For 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 1 ½ hours.
- Invert loaf onto cake rack.
- Remove pan; remove and discard foil.
- Pour glaze over mousse and smooth all surfaces.
- Transfer mousse to a serving platter.
- Freeze until glaze sets, about 1 hour (can be prepared 1 day ahead. Wrap loosely when chocolate is frozen solid).
- Cut mousse into ½ inch thick slices.
- Garnish with berries and mint.