Peanut Butter Mousse Cake Recipes

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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

PEANUT BUTTER COOKIE MOUSSE CAKE

Provided by Pamela Manovich

Categories     Cake     Milk/Cream     Chocolate     Dairy     Dessert     Freeze/Chill     Fourth of July     Kid-Friendly     Frozen Dessert     Cream Cheese     Peanut     Spring     Summer     Birthday     Party     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes one 8-inch cake

Number Of Ingredients 9



Peanut Butter Cookie Mousse Cake image

Steps:

  • Make peanut butter mousse:
  • Crush cookies in food processor and set aside.
  • Soften cream cheese, add peanut butter, and mix well. Add powdered sugar. Whip cream until soft peaks form. Fold whipped cream into peanut mixture and set aside.
  • Make ganache:
  • Place chocolate chips in bowl and set aside. Heat heavy cream until it starts to boil. Pour over chips and stir.
  • Assembly:
  • Use an 8-inch springform pan. As a first layer, spread half of the cookie crumbs on bottom, then pour on a thin layer (about 1/3) of ganache, enough just to hold cookie crumbs. Place half of the peanut butter mousse in the pan and spread over the ganache. Place the remaining cookie crumbs on top of the mousse. Place a third of the chocolate on top of the mousse. Place remaining mousse in pan, and finish cake with remaining ganache. Place in freezer for one hour. Remove from freezer, take out of pan, and serve.

For peanut butter mousse
1 Box Peanut Butter Sandwich Girl Scout cookies
1 1/2 cups cream cheese
1 1/2 cups peanut butter
1 1/2 cups sifted powdered sugar
1 cup heavy cream
For ganache
1 12 ounce bag Hershey semi-sweet chocolate chips
1 cup heavy cream

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Top Asked Questions

How to make peanut butter mousse?
This mousse is so light and airy! Perfect dessert for peanut butter lovers. 1. Beat the heavy cream, sugar, and vanilla extract until it forms stiff peaks. Gently fold in the peanut butter until no streaks remain. 2. Transfer the mousse to a piping bag. If the mousse too runny, refrigerate for 1 hour in the piping bag.
How do you make peanut butter and cream cheese frosting?
Bring cream cheese to room temp. 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.
How to make chocolate mousse cake?
1. Make the chocolate whipped cream: Whisk 1 1/2 cups heavy cream at high speed with a mixer until it begins to thicken. 2. Add powdered sugar and cocoa and continue to whip until stiff peaks form. 3. Take mousse cake out of the springform pan and place it on serving plate or cake circle.
How do you make peanut butter with whipping cream?
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. I loved this recipe.

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