Peanut Butter Mousse Cake Filling Recipes

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PEANUT BUTTER MOUSSE

Provided by Food Network

Categories     dessert

Time P1DT30m

Number Of Ingredients 15



Peanut Butter Mousse image

Steps:

  • In a saucepan, warm the peanut butter and milk then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks. Bloom the gelatin in the water and add to the warm peanut butter. Strain into a bowl and fold in the whipped cream mixture. Pour into flexi dome molds and freeze overnight.
  • Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Ladle the ganache over to coat. Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes.
  • Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce.
  • Heat the cream and pour over the chopped chocolate. Whisk to combine.
  • In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.

2/3 cup peanut butter
1 cup milk
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
1 1/2 to 2 teaspoons gelatin
2 tablespoons water
Chocolate ganache, recipe follows
Caramel red wine sauce, recipe follows
Chopped peanuts, for garnish
1 cup heavy cream
8 ounces semisweet chocolate, chopped
2 pounds (5 1/2 cups) sugar
1/2 cup water
1/2 bottle red wine

FLUFFY PEANUT BUTTER FROSTING

The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!

Provided by NICKIE75

Categories     Desserts     Frostings and Icings

Time 10m

Yield 16

Number Of Ingredients 4



Fluffy Peanut Butter Frosting image

Steps:

  • Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g

½ cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

CHOCOLATE PEANUT BUTTER MOUSSE–FILLED CUPCAKES

Provided by Ania Catalano

Categories     Cake     Chocolate     Soy     Dessert     Bake     Vegetarian     Kid-Friendly     Tofu     Vegan     Peanut Butter     Pescatarian     Tree Nut Free     Kosher     Small Plates

Yield Serves 18 (Makes 18 cupcakes)

Number Of Ingredients 20



Chocolate Peanut Butter Mousse–Filled Cupcakes image

Steps:

  • Preheat the oven to 325°F. Line 2 cupcake pans with 18 paper liners and fill the empty cups half full of water to prevent scorching.
  • To make the cupcakes, mix the flour, baking powder, baking soda, salt, and cocoa powder together in a large bowl. In a food processor, blend the canola oil, agave nectar, soy milk, tofu, vanilla extract, and vinegar, scraping down the bowl often. Blend until very smooth, with no chunks of tofu visible, about 2 to 3 minutes. Combine the wet ingredients with the dry ingredients. Stir well and spoon into the prepared cupcake pan, leaving some room at the top of each cup. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and place on a cooling rack. Cool completely before filling and frosting.
  • To prepare the filling, blend the tofu in a food processor until very smooth and creamy, approximately 1 to 2 minutes. Add the agave nectar and blend again. Add the peanut butter, vanilla extract, and salt and blend thoroughly until very light and smooth. Refrigerate for 1 to 2 hours to firm before filling the cupcakes.
  • To assemble the cupcakes, you will need a pastry bag fitted with a large, plain smooth tip. Fill the pastry bag with peanut butter mousse and insert the tip halfway into the top of a cupcake. Squeeze filling inside each cupcake just until it starts to expand.
  • Next frost the tops. If the frosting is too firm, heat in the microwave for a few seconds to soften it up. Spread the ganache evenly over the tops of the cupcakes. Let the cupcakes sit in the refrigerator until ready to serve.
  • Garnish with peanuts if desired.

CUPCAKES
2 3/4 cups sprouted spelt flour or whole wheat pastry flour
1 teaspoon baking powder
2 teaspoons baking soda
3/4 teaspoon sea salt
2/3 cup unsweetened cocoa powder, sifted
1/2 cup canola oil
1 1/4 cups light agave nectar
1 cup soy milk
1/2 cup firm silken tofu
1 tablespoon vanilla extract
2 tablespoons raw apple cider vinegar
FILLING
12 ounces light firm silken tofu
1/2 cup light agave nectar
1 cup smooth peanut butter
1 tablespoon vanilla extract
1/2 teaspoon sea salt
Vegan Chocolate Ganache Frosting
Chopped toasted peanuts, for garnish (optional)

PEANUT BUTTER MOUSSE CAKE

Categories     Cake     Mixer     Chocolate     Dairy     Nut     Dessert     Bake     Freeze/Chill     Easter     Picnic     Spring     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 Servings

Number Of Ingredients 17



Peanut Butter Mousse Cake image

Steps:

  • For crust:
  • Preheat oven to 325°F. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto bottom and up sides of 10-inch-diameter springform pan. Bake until crust starts to puff and darkens slightly, about 15 minutes. Cool.
  • For filling:
  • Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.
  • For topping:
  • Combine 1/2 cup cream, 1/4 cup sugar and espresso powder in heavy medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 4 hours. (Can be prepared 2 days ahead. Cover cake and keep refrigerated.) Serve cake chilled.

Crust
1 9-ounce package chocolate wafer cookies
1/2 cup sugar
1 teaspoon ground cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, melted
Filling
1 18-ounce jar creamy peanut butter
2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar
2 tablespoons vanilla extract
2 cups chilled whipping cream
Topping
1/2 cup whipping cream
1/4 cup sugar
1 tablespoon instant espresso powder
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1 teaspoon vanilla extract

CHOCOLATE PEANUT BUTTER MOUSSE 'BOX' CAKE RECIPE BY TASTY

Here's what you need: brownie mix, large eggs, vegetable oil, water, gelatin, water, smooth peanut butter, powdered sugar, whipped cream, gelatin, water, chocolate chips, heavy cream, whipped cream, peanut butter cups

Provided by Katie Aubin

Categories     Desserts

Yield 10 servings

Number Of Ingredients 15



Chocolate Peanut Butter Mousse 'Box' Cake Recipe by Tasty image

Steps:

  • Preheat the oven to 325°F (160°C).
  • Make the brownie layer: in a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the batter is smooth and thick.
  • Pour the batter into an 8-inch (20-cm) springform pan and smooth the top with a spatula or knife.
  • Bake for 25 minutes. Remove from oven and use a spatula to press down the top. Let cool to room temperature.
  • Make the peanut butter mousse: in a small bowl combine the gelatin and water, and set aside.
  • In a large bowl, mix the peanut butter and powdered sugar until smooth and shiny.
  • Microwave the gelatin mix for 10 seconds, then mix into the peanut butter until thick and lumpy. Gently fold in half the whipped cream. Once incorporated, fold in the remaining whipped cream.
  • Pour into the springform pan over the brownie base and smooth the top with a spatula or knife. Freeze for 20 minutes.
  • Make the chocolate mousse: in a small bowl, combine the gelatin and water, and set aside.
  • In a large bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring between each, until melted.
  • Microwave the gelatin for 10 seconds, then add to chocolate mixture. Gently fold in half of the whipped cream. Once incorporated, fold in the remaining whipped cream.
  • Pour the batter into the springform pan over the peanut butter layer and smooth with a spatula or knife. Freeze overnight.
  • Remove cake from the freezer and release the springform. Cut the chocolate peanut butter cups into sixths and evenly place around the rim of the cake, or decorate as desired!
  • Let the cake thaw for 15 minutes, then serve.
  • Enjoy!

Nutrition Facts : Calories 796 calories, Carbohydrate 68 grams, Fat 56 grams, Fiber 4 grams, Protein 14 grams, Sugar 49 grams

18 oz brownie mix, 1 package
2 large eggs
½ cup vegetable oil
3 tablespoons water
½ teaspoon gelatin
1 tablespoon water
1 cup smooth peanut butter
½ cup powdered sugar
1 ½ cups whipped cream
½ teaspoon gelatin
1 tablespoon water
1 ½ cups chocolate chips
1 ½ cups heavy cream
1 ½ cups whipped cream
6 peanut butter cups, for serving

CHOCOLATE-PEANUT BUTTER MOUSSE CAKE

Make and share this Chocolate-Peanut Butter Mousse Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h30m

Yield 1 two layer cake, 12 serving(s)

Number Of Ingredients 9



Chocolate-Peanut Butter Mousse Cake image

Steps:

  • Prepare cake mix according to package directions.
  • Pour into 2 lightly greased 8-inch round cakepans.
  • Bake according to package directions.
  • Cool in pans on wire racks 10 minutes.
  • Remove from pans; cool on wire racks.
  • Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan.
  • Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat.
  • Stir in vanilla, and cool 25 minutes.
  • Beat 1 1/3 cup whipping cream at high speed with an electric mixer until soft peaks form.
  • Stir one-third of whipped cream into peanut butter mixture.
  • Fold into remaining whipped cream.
  • Spread between cake layers; cover and chill.
  • Bring remaining 1/2 cup whipping cream and butter to a boil in a small saucepen.
  • Add chocolate morsels; remove from heat and let stand 5 minutes.
  • Stir until morsels melt and mixture is smooth.
  • Pour glaze over cake.
  • Serve warm; or chill and serve at room temperature.

Nutrition Facts : Calories 626, Fat 43.6, SaturatedFat 19.8, Cholesterol 123.7, Sodium 454, Carbohydrate 52.1, Fiber 3, Sugar 32.6, Protein 10

1 (18 ounce) package devil's food cake mix, without pudding (I use Duncan Hines)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 1/2 cups whipping cream, divided
1 (10 ounce) package peanut butter morsels
2 teaspoons vanilla extract
1 tablespoon butter or 1 tablespoon margarine
2/3 cup semisweet chocolate morsel

PEANUT-FILLED DEVIL'S FOOD CUPCAKES

This recipe features a luscious peanut butter filling surrounded by devil's food and then iced with a rich layer of ganache. They're to die for! -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 19



Peanut-Filled Devil's Food Cupcakes image

Steps:

  • Preheat oven to 325°. Line 24 muffin cups with paper liners., In a large bowl, beat butter and sugar until crumbly. Add vanilla; beat in eggs, 1 at a time, mixing well after each addition. In another bowl, whisk together flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee just until blended., Filled prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Using a melon baller, scoop out the center of each cupcake, about 1 inch deep. For filling, beat peanut butter and butter until fluffy. Gradually beat in confectioners' sugar. Pipe or spoon about 1 tablespoon filling into the center of each cupcake., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Spoon scant 1 tablespoon ganache over each cupcake, spreading as needed. Sprinkle with peanuts. Refrigerate until set, about 20 minutes. Refrigerate leftovers.

Nutrition Facts : Calories 294 calories, Fat 19g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 282mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.

1/2 cup plus 2 tablespoons butter, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1-1/4 cups cake flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup buttermilk
1/2 cup strong brewed coffee, cooled
FILLING:
1 cup creamy peanut butter
1/2 cup butter, softened
1-1/4 cups confectioners' sugar
GANACHE:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup dry roasted peanuts

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