Peanut Butter Mousse Cake |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 12 |
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Peanut butter and chocolate - one of our favourite combos. This is a must try, it is so smooth, it just melts in your mouth. Disappears quickly. Ingredients:
crust |
1 1/4 c. chocolate cooke crumbs (oreo) |
1/4 c finely chopped peanuts |
3 t sugar |
1/2 tsp. cinnamon |
1/4 c. melted butter |
mousse |
1 1/4 c. peanut butter |
1-8 oz. pkg. cream cheese |
1 1/4 c. icing sugar |
1 t vanilla |
1 1/3 c. whipping cream |
topping |
1/3 c. whipping cream |
3 t sugar |
2 tsp. instant coffee powder |
4 oz. semi sweet chopped chocolate |
1/2 tsp. vanilla |
Directions:
1. Crust:
2. Heat oven 325. Stir together crumbs, peanuts, sugar & cinnamon.Add melted butter, stir until evenly moistened. Press into bottom and up sides of 9 springform pan. Bake 10 minutes, then cool.
3. Mousse:
4. Beat pb & cream cheese on low until blended. Add sugar and 1 T vanilla, beat until smooth. In large bowl, beat 1 1/3 c. whipping cream until soft peaks form, fold in pb mixture in 3 additions. Pour into crust. Place in fridge while preparing topping.
5. Topping:
6. Place cream, sugar, coffee powder in small saucepan. Heat until sugar dissolves and bubbles begin to form around edge. Remove from heat, add chocolate and stir until smooth. Add vanilla. Cool 5 minutes. Spread topping evenly over mouse filling . Cover & refrigerate until well chilled at least 4 hours.
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