Peanut Butter-Chocolate Mousse Cake
Tara also sent me this one. We made it last year for Ernie's birthday (I think that's when we made it, anyway) and it's really good.
Crust:
1 1/4 cups chocolate cookie crumbs*
1/4 cup finely chopped unsalted roasted peanuts
3 tbsp. sugar
1/2 tsp. ground cinnamon
1/4 cup unsalted butter, melted
Mousse:
1 1/4 cups creamy peanut butter
1 (8 oz) pkg. cream cheese, softened
1 1/4 cup powdered sugar
1 tbsp. vanilla extract
1 1/3 cup whipping cream
Topping:
1/3 cup whipping cream
3 tbsp. sugar
2 tsp instant espresso coffee powder (I used instant coffee powder)
4 oz. semisweet chocolate, chopped (I used chocolate chips)
1/2 tsp. vanilla extract
1. Heat oven to 325 degrees F. In medium bowl, stir together cookie crumbs, peanuts, 3 tbsp. 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 tbsp. vanilla; beat until smooth.
3. 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. Place in refrigerator while preparing topping.
4. Place 1/3 cup cream, 3 tbsp. 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 degrees 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 tsp. vanilla.
Cool 5 minutes. Spread topping evenly over mousse filling. Cover and refrigerate until well-chilled, at least 4 hours. Store in refrigerator.
TIP *Look for 100% chocolate cookies crumbs, such as the Oreo brand, which are located in the supermarket baking section near graham cracker crumbs or in the ice cream topping section. Do not use Oreo Crunchies, which are broken Oreo cookies that also contain creme filling. If you can't find chocolate cookies in crumb form, purchase chocolate wafer cookies (such as the Famous brand) and crush them into fine crumbs.
Crust:
1 1/4 cups chocolate cookie crumbs*
1/4 cup finely chopped unsalted roasted peanuts
3 tbsp. sugar
1/2 tsp. ground cinnamon
1/4 cup unsalted butter, melted
Mousse:
1 1/4 cups creamy peanut butter
1 (8 oz) pkg. cream cheese, softened
1 1/4 cup powdered sugar
1 tbsp. vanilla extract
1 1/3 cup whipping cream
Topping:
1/3 cup whipping cream
3 tbsp. sugar
2 tsp instant espresso coffee powder (I used instant coffee powder)
4 oz. semisweet chocolate, chopped (I used chocolate chips)
1/2 tsp. vanilla extract
1. Heat oven to 325 degrees F. In medium bowl, stir together cookie crumbs, peanuts, 3 tbsp. 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 tbsp. vanilla; beat until smooth.
3. 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. Place in refrigerator while preparing topping.
4. Place 1/3 cup cream, 3 tbsp. 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 degrees 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 tsp. vanilla.
Cool 5 minutes. Spread topping evenly over mousse filling. Cover and refrigerate until well-chilled, at least 4 hours. Store in refrigerator.
TIP *Look for 100% chocolate cookies crumbs, such as the Oreo brand, which are located in the supermarket baking section near graham cracker crumbs or in the ice cream topping section. Do not use Oreo Crunchies, which are broken Oreo cookies that also contain creme filling. If you can't find chocolate cookies in crumb form, purchase chocolate wafer cookies (such as the Famous brand) and crush them into fine crumbs.
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