Dessert Recipes * Razzle Dazzle Recipes
Chocolate Peanut Butter Mousse Dessert Recipe
"Your Source for Christmas Recipes Online"
Chocolate Peanut Butter Mousse Dessert
2 cups Powdered sugar -- sifted
3/4 cup Creamy peanut butter
2 tablespoons Creamy peanut butter
6 ounces Cream cheese (room temp)
3 tablespoons Whipping cream
2 Large egg whites
1 cup Whipping cream
1/3 cup Sugar
8 ounces Bittersweet chocolate (or semisweet)
1 1/2 teaspoons Instant espresso powder
2 1/2 tablespoons Hot water
3 Egg yolks
2/3 cup Whipping cream
5 tablespoons Butter
5 ounces Semisweet choc. -- chopped
1/3 cup Fresh raspberry (opt)
Fresh mint sprigs
PEANUT BUTTER MOUSSE - Line 6-cup loaf pan with foil. Mix together 1
1/2 cups sugar, peanut butter and cream cheese in large bowl until
smooth. Mix in cream. Beat egg whites in medium bowl until soft
peaks form. Gradually add remaining 2/3 c. sugar and beat until
stiff and shiny. Fold whites into peanut butter mixture in 2
additions. Tilt prepared pan lengthwise at 45° angle. Spoon in
peanut butter mousse and smooth top. (Mousse will form triangle down
length of pan.) Set pan in freezer, propping to hold angle. Freeze
until mousse is firm, about 1 hour.
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 simmer 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 temp, 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 frozen peanut butter mousse.
Smooth top. Cover pan. Freeze until chocolate is firm, 6 hours or
GLAZE - Heat cream and butter in medium saucepan over low
heat until cream simmers and butter is melted. Cool to room
temperature. Spread on top of cake and refreeze until ready to
Let set at room temperature for about 15
minutes before cutting to serve. Freeze leftovers.
Don't forget to visit our other Recipe Site
That's My Home