7 hrs 45 mins
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.
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Units: US | Metric
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
- 1For peanut butter mousse: Line 6-cup loaf pan with foil.
- 2Mix together 1 cup sugar, peanut butter and cream cheese in a large bowl until smooth.
- 3Mix in cream.
- 4Beat egg whites in medium bowl until soft peaks form.
- 5Gradually add remaining 2/3 cup sugar and beat until stiff and shiny.
- 6Fold whites into peanut butter mixture in 2 additions.
- 7Tilt 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).
- 8Spoon in peanut butter mousse and smooth top (the mousse will form a triangle down the length of the pan with half the pan empty).
- 9Set pan in freezer, propping to hold angle.
- 10Freeze until mousse is firm, about 1 hour.
- 11For chocolate mousse: Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves.
- 12Transfer to medium bowl and refrigerate until well chilled.
- 13Meanwhile, melt chocolate in top of double boiler over simmering water, stirring until smooth.
- 14Cool 5 minutes.
- 15Dissolve espresso powder in hot water in small bowl.
- 16Whisk in yolks.
- 17Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.
- 18Let stand until batter is cooled to room temperature, but not set.
- 19Beat chilled cream to soft peaks.
- 20Fold cream into chocolate mixture in 2 additions.
- 21Set pan with frozen peanut butter mousse flat onto work surface.
- 22Spoon chocolate mousse over peanut butter mousse (this will fill the empty half-triangle).
- 23Smooth top.
- 24Cover pan.
- 25Freeze until chocolate is firm, about 6 hours or overnight.
- 26For glaze: Heat cream and butter in medium saucepan over low heat until cream simmers and butter is melted.
- 27Turn off heat.
- 28Add chocolate and whisk until mixture is smooth.
- 29Let cool until thickened but still of pouring consistency, about 1 ½ hours.
- 30Invert loaf onto cake rack.
- 31Remove pan; remove and discard foil.
- 32Pour glaze over mousse and smooth all surfaces.
- 33Transfer mousse to a serving platter.
- 34Freeze until glaze sets, about 1 hour (can be prepared 1 day ahead. Wrap loosely when chocolate is frozen solid).
- 35Cut mousse into ½ inch thick slices.
- 36Garnish with berries and mint.
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Nutritional Facts for Chocolate - Peanut Butter Mousse Cake
Serving Size: 1 (142 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 490.6
- Calories from Fat 360
- Total Fat 40.0 g
- Saturated Fat 20.7 g
- Cholesterol 125.9 mg
- Sodium 190.3 mg
- Total Carbohydrate 31.0 g
- Dietary Fiber 3.0 g
- Sugars 23.8 g
- Protein 9.3 g