Chocolate - Peanut Butter Mousse Cake

READY IN: 7hrs 45mins




  • 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.