For peanut butter mousse: Line 6-cup loaf pan with foil.
Mix together 1 cup sugar, peanut butter and cream cheese in a large bowl until smooth.
Mix in cream.
Beat egg whites in medium bowl until soft peaks form.
Gradually add remaining 2/3 cup sugar and beat until stiff and shiny.
Fold whites into peanut butter mixture in 2 additions.
Tilt prepared pan lengthwise at 45 degree angle (do this by placing one long edge of loaf pan on top of a couple of custard cups).
Spoon in peanut butter mousse and smooth top (the mousse will form a triangle down the length of the pan with half the pan empty).
Set pan in freezer, propping to hold angle.
Freeze until mousse is firm, about 1 hour.
For 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 simmering 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 temperature, 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 peanut butter mousse (this will fill the empty half-triangle).
Smooth top.
Cover pan.
Freeze until chocolate is firm, about 6 hours or overnight.
For glaze: Heat cream and butter in medium saucepan over low heat until cream simmers and butter is melted.
Turn off heat.
Add chocolate and whisk until mixture is smooth.
Let cool until thickened but still of pouring consistency, about 1 1/2 hours.
Invert loaf onto cake rack.
Remove pan; remove and discard foil.
Pour glaze over mousse and smooth all surfaces.
Transfer mousse to a serving platter.
Freeze until glaze sets, about 1 hour (can be prepared 1 day ahead. Wrap loosely when chocolate is frozen solid).
Cut mousse into 1/2 inch thick slices.
Garnish with berries and mint.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	545.43 Kcal (2284 kJ)
Calories from fat	309.98 Kcal
		% Daily Value*
Total Fat	34.44g	53%
Cholesterol	95.15mg	32%
Sodium	256.75mg	11%
Potassium	302.1mg	6%
Total Carbs	53.63g	18%
Sugars	27.65g	111%
Dietary Fiber	2.86g	11%
Protein	11.5g	23%
Vitamin C	0.2mg	0%
Vitamin A	0.1mg	2%
Iron	2.5mg	14%
Calcium	75.8mg	8%

Amount Per 100 g
Calories	372.71 Kcal (1560 kJ)
Calories from fat	211.82 Kcal
		% Daily Value*
Total Fat	23.54g	53%
Cholesterol	65.02mg	32%
Sodium	175.44mg	11%
Potassium	206.44mg	6%
Total Carbs	36.65g	18%
Sugars	18.89g	111%
Dietary Fiber	1.96g	11%
Protein	7.86g	23%
Vitamin C	0.1mg	0%
Iron	1.7mg	14%
Calcium	51.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Lemon-Almond Tarts

Vanilla wafers, Powdered sugar, Butter, melted and 7 more..
Triple Berry Muffins

All-purpose flour, Sugar, Cinnamon, Baking powder, Salt and 6 more..
Double-Berry Pancakes

All-purpose flour, Sugar, Baking powder, Baking soda, Salt and 6 more..
Decadent Truffle Trio Torte

Bittersweet or semisweet chocolate, chopped, Butter and 17 more..
Triple-chocolate Mousse Cake

Bottom layer and 20 more..
Death by Chocolate a La Trellis

Egg whites, Cream of tartar, Salt, Granulated sugar and 38 more..
Flourless Chocolate Cake With Marzipan and Raspberries

Unsalted butter, Semisweet chocolate, chopped, Sugar and 10 more..
Chocolate Espresso-Nut Torte

Eggs, separated, Baking cocoa and 12 more..
Berrymisu

Frozen unsweetened raspberries, thawed and 8 more..
Fudgy Chocolate Raspberry Bars

Semisweet chocolate, chopped and 10 more..