Chocolate - Peanut Butter Mousse Cake Recipe

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Chocolate - Peanut Butter Mousse Cake
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  1. For peanut butter mousse: Line 6-cup loaf pan with foil.
  2. Mix together 1 cup sugar, peanut butter and cream cheese in a large bowl until smooth.
  3. Mix in cream.
  4. Beat egg whites in medium bowl until soft peaks form.
  5. Gradually add remaining 2/3 cup sugar and beat until stiff and shiny.
  6. Fold whites into peanut butter mixture in 2 additions.
  7. 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).
  8. 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).
  9. Set pan in freezer, propping to hold angle.
  10. Freeze until mousse is firm, about 1 hour.
  11. For chocolate mousse: Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves.
  12. Transfer to medium bowl and refrigerate until well chilled.
  13. Meanwhile, melt chocolate in top of double boiler over simmering water, stirring until smooth.
  14. Cool 5 minutes.
  15. Dissolve espresso powder in hot water in small bowl.
  16. Whisk in yolks.
  17. Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.
  18. Let stand until batter is cooled to room temperature, but not set.
  19. Beat chilled cream to soft peaks.
  20. Fold cream into chocolate mixture in 2 additions.
  21. Set pan with frozen peanut butter mousse flat onto work surface.
  22. Spoon chocolate mousse over peanut butter mousse (this will fill the empty half-triangle).
  23. Smooth top.
  24. Cover pan.
  25. Freeze until chocolate is firm, about 6 hours or overnight.
  26. For glaze: Heat cream and butter in medium saucepan over low heat until cream simmers and butter is melted.
  27. Turn off heat.
  28. Add chocolate and whisk until mixture is smooth.
  29. Let cool until thickened but still of pouring consistency, about 1 1/2 hours.
  30. Invert loaf onto cake rack.
  31. Remove pan; remove and discard foil.
  32. Pour glaze over mousse and smooth all surfaces.
  33. Transfer mousse to a serving platter.
  34. Freeze until glaze sets, about 1 hour (can be prepared 1 day ahead. Wrap loosely when chocolate is frozen solid).
  35. Cut mousse into 1/2 inch thick slices.
  36. Garnish with berries and mint.
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Nutrition Facts

Per ServingPer 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.2
  • 16

Good Points

  • saturated fat free

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