Peanut Butter-Chocolate Mousse Cake - Kraft Recipes Top
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Peanut Butter-Chocolate Mousse Cake

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  • 1. Preheat oven to 325°F. In medium bowl, stir together cookie crumbs, peanuts, 3 tablespoons sugar and cinnamon. Add melted butter; stir until evenly moistened. Press evenly into bottom and 1 inch up sides of 9-inch springform pan. Bake 10 minutes or until crust is firm. Cool.
  • 2. In large bowl, beat peanut butter and cream cheese at low speed until blended. Add powdered sugar and 1 tablespoon vanilla; beat until smooth. In another large bowl, beat 1 1/3 cups cream at medium-high to high speed until soft peaks form. Fold into peanut butter mixture in three parts; pour into crust. Refrigerate while preparing topping.
  • 3. Place 1/3 cup cream, 3 tablespoons sugar and espresso coffee powder in small saucepan; heat over medium heat until sugar dissolves, tiny bubbles appear around edge of saucepan and mixture reaches about 160°F., stirring occasionally. Remove from heat; add chocolate. Let stand 1 minute; stir until smooth. If necessary, return saucepan to low heat just until chocolate is completely melted, stirring constantly. Remove from heat. Stir in 1/2 teaspoon vanilla. Cool 5 minutes. Spread topping evenly over mousse filling. Cover and refrigerate until well-chilled, at least 4 hours. Store in refrigerator.


This impressive dessert is a peanut butter lover’s delight. A chocolate cookie crust with crunchy roasted peanuts and a hint of cinnamon holds a dreamy filling of peanut butter mousse. More chocolate, with coffee, is layered on top. Make sure you give it plenty of time to chill before serving. TIP * Crush chocolate wafer cookies or chocolate sandwich cookies in food processor or in plastic bag with rolling pin. Holidays 2009

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