Chocolate Peanut Butter Mousse Recipes Recipe For Lasagna

PEANUT BUTTER CHOCOLATE MOUSSE RECIPE

Steps:

• Gather your ingredients.
• Start by melting the chocolate . Either place the chocolate chips or gratings into a heatproof bowl set over a pan of simmering water. Do not let the bottom of the bowl touch the water, and resist the temptation to stir the chocolate until it has melted. Once melted, you can stir with a wooden spoon, not metal. Or, melt the chocolate in a microwave for 30 seconds, stir (with a wooden spoon) repeating for 30 seconds at a time until smooth.
• Remove the bowl from the pan or the microwave. Stir in the peanut butter and set the bowl aside to cool for 5 minutes. Lightly beat the egg yolks with a fork, then stir into the chocolate to create a glossy, thick sauce. Add the 1/4 teaspoon of salt and stir again.
• Whisk the egg whites using a stand or electric mixer, or by hand with a whisk. Ensuring the whisks and bowls you are using are scrupulously clean, because if not, they will not whip up very well. The egg whites are ready when they are firm and glossy.
• Put the wooden spoons aside, use a metal tablespoon and stir in 1/3 of the egg whites to loosen up the chocolate. Then, again using the metal spoon, gently fold in the remaining egg whites.
• Gently spoon the mousse into either one large bowl, or divide into four jars, glasses, or bowls. Pop these into the refrigerator for a minimum of one hour. You can also make the mousse the day before needed. Cover tightly and chill until ready to serve.
• When ready to serve, loosely whip the cream to soft peaks and spoon onto the mousse. Decorate with more chocolate, salt flakes, or even fresh raspberries. The mousse does not store well and cannot be frozen, so enjoy fresh.

CHOCOLATE PEANUT BUTTER MOUSSE

Steps:

• In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. , Beat until soft peaks form. Spoon into dessert dishes; sprinkle with chocolate-covered peanuts.

CHOCOLATE PEANUT BUTTER LASAGNA RECIPE - (4.2/5)

Steps:

• OREO CRUST: In a food processor or a Ziploc bag, finely crush Oreo cookies. Stir in melted butter. Press into a 9" x13" pan or glass dish. Place in the freezer while preparing the next layer. PEANUTBUTTER LAYER: With mixer on medium, mix cream cheese, milk & peanut butter until fluffy. Slowly add in powdered sugar. Gently fold in whipped topping. Spread the peanut butter layer on the Oreo crust. Place in the freezer while preparing the next layer. CHOCOALTE LAYER: In a bowl, mix together both boxes of pudding mix and milk. (Note: This will be less milk than called for on the box. You want this layer a little bit thicker than pudding.) Spread the pudding onto the peanut butter layer. Place in the fridge and allow to set for about 5 minutes. Top with remaining cool whip, chopped Reese's Mini Pieces and chocolate sauce if desired. Refrigerate at least 3 hours before serving.

CHOCOLATE PEANUT BUTTER MOUSSE 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• Make the brownie layer: in a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the batter is smooth and thick.
• Pour the batter into an 8-inch (20-cm) springform pan and smooth the top with a spatula or knife.
• Bake for 25 minutes. Remove from oven and use a spatula to press down the top. Let cool to room temperature.
• Make the peanut butter mousse: in a small bowl combine the gelatin and water, and set aside.
• In a large bowl, mix the peanut butter and powdered sugar until smooth and shiny.
• Microwave the gelatin mix for 10 seconds, then mix into the peanut butter until thick and lumpy. Gently fold in half the whipped cream. Once incorporated, fold in the remaining whipped cream.
• Pour into the springform pan over the brownie base and smooth the top with a spatula or knife. Freeze for 20 minutes.
• Make the chocolate mousse: in a small bowl, combine the gelatin and water, and set aside.
• In a large bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring between each, until melted.
• Microwave the gelatin for 10 seconds, then add to chocolate mixture. Gently fold in half of the whipped cream. Once incorporated, fold in the remaining whipped cream.
• Pour the batter into the springform pan over the peanut butter layer and smooth with a spatula or knife. Freeze overnight.
• Remove cake from the freezer and release the springform. Cut the chocolate peanut butter cups into sixths and evenly place around the rim of the cake, or decorate as desired!
• Let the cake thaw for 15 minutes, then serve.
• Enjoy!