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Peanut Butter-Chocolate Mousse Cake
Peanut Butter-Chocolate Mousse Cake

Peanut Butter-Chocolate Mousse Cake

5 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
CRUST
1 1/4 cups chocolate cookie crumbs*
1/4 cup finely chopped unsalted roasted peanuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
MOUSSE
1 1/4 cups creamy peanut butter
1 pkg (8-oz.) cream cheese, softened
1 1/4 cups powdered sugar
1 tablespoon vanilla extract
1 1/3 cups whipping cream
TOPPING
1/3 cup whipping cream
3 tablespoons sugar
2 teaspoon s instant espresso coffee powder
4 oz semi-sweet chocolate, chopped
1/2 teaspoon vanilla extract
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Let's Make It
1
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
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
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.
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