Peanut Butter Cookie Mousse Cake Recipes

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!

CHOCOLATE-PEANUT BUTTER MOUSSE CAKE

Steps:

• Prepare cake mix according to package directions.
• Pour into 2 lightly greased 8-inch round cakepans.
• Bake according to package directions.
• Cool in pans on wire racks 10 minutes.
• Remove from pans; cool on wire racks.
• Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan.
• Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat.
• Stir in vanilla, and cool 25 minutes.
• Beat 1 1/3 cup whipping cream at high speed with an electric mixer until soft peaks form.
• Stir one-third of whipped cream into peanut butter mixture.
• Fold into remaining whipped cream.
• Spread between cake layers; cover and chill.
• Bring remaining 1/2 cup whipping cream and butter to a boil in a small saucepen.
• Add chocolate morsels; remove from heat and let stand 5 minutes.
• Stir until morsels melt and mixture is smooth.
• Pour glaze over cake.
• Serve warm; or chill and serve at room temperature.

PEANUT BUTTER MOUSSE CAKE

Steps:

• Preheat oven to 350 degrees F. In a medium bowl, combine cookie crumbs, 1/2 cup peanuts, and butter; mix well. Press into bottom of an ungreased 10-inch springform pan. Bake 15 minutes; let cool. In a medium bowl, beat 1-1/2 cups heavy cream until stiff; set aside. In a large bowl, beat peanut butter and cream cheese until smooth. Stir in confectioners' sugar and vanilla; mix well. Fold in whipped cream and pour into cooled crust. Refrigerate 2 hours, or until set. In a small saucepan, combine granulated sugar and remaining heavy cream over medium heat. Stir until sugar dissolves and mixture comes to a boil. Remove from heat and add chocolate chips. Mix until chocolate chips are melted and mixture is smooth. Cool 3 to 5 minutes then spread evenly over peanut butter mixture. Sprinkle with remaining peanuts. Cover and chill at least 4 hours, or until set. Read more at http://www.mrfood.com/Cakes/Peanut-Butter-Mousse-Cake/ml/1#a1bkRgDlCuTj9Cfr.99

PEANUT BUTTER COOKIE MOUSSE CAKE

Steps:

• Make peanut butter mousse:
• Crush cookies in food processor and set aside.
• Soften cream cheese, add peanut butter, and mix well. Add powdered sugar. Whip cream until soft peaks form. Fold whipped cream into peanut mixture and set aside.
• Make ganache:
• Place chocolate chips in bowl and set aside. Heat heavy cream until it starts to boil. Pour over chips and stir.
• Assembly:
• Use an 8-inch springform pan. As a first layer, spread half of the cookie crumbs on bottom, then pour on a thin layer (about 1/3) of ganache, enough just to hold cookie crumbs. Place half of the peanut butter mousse in the pan and spread over the ganache. Place the remaining cookie crumbs on top of the mousse. Place a third of the chocolate on top of the mousse. Place remaining mousse in pan, and finish cake with remaining ganache. Place in freezer for one hour. Remove from freezer, take out of pan, and serve.

TAGALONGS GIRL SCOUT COOKIE MOUSSE CAKE

Steps:

• Line a 9- by 5-inch loaf pan with plastic wrap, making sure the plastic is tucked into the corners and leaving at least a 2-inch overhang on all sides.
• In a dry metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Let cool slightly.
• Spread a small amount of melted chocolate on the rounded side of 9 cookies and place 3 of them, chocolate side down, on the bottom of the pan, in a row. Place another 3 cookies against each long side of the pan with the chocolate-coated sides facing the pan. Place the pan in the freezer.
• In a small saucepan over low heat, combine the peanut butter chips with 1 cup plus 2 tablespoons of the heavy cream. Warm, stirring frequently, until the peanut butter chips are just melted. Remove from the heat and continue to stir until the mixture is smooth. Add the peanut butter and the vanilla and stir until incorporated.
• In a stand mixer fitted with the whisk attachment, combine the remaining 1 1/2 cups heavy cream with the sugar and beat until the cream is very thick but not yet holding peaks. Add the whipped cream to the peanut butter mixture in 3 additions and fold in just until the mousse is streak-free.
• Carefully spoon about 3/4 of the mousse into the prepared pan, being careful not to move the cookies. Insert the remaining cookies into the mousse, arranging them in a row down the center of the loaf pan. Spread the remaining mousse over the wafers and carefully smooth the top. Press plastic wrap directly on the surface of the mousse then wrap the entire pan in a double layer of plastic wrap and chill until firm, at least 1 hour or overnight. DO AHEAD: The mousse cake can be made ahead, wrapped in a double layer of plastic wrap, and chilled for up to 3 days.
• To serve, take the mousse cake out of the refrigerator and remove the double layer of plastic wrap, along with the plastic wrap pressed on the surface of the mousse. Using the overhanging plastic wrap that lines the pan, carefully lift and loosen the cake from the pan without removing it. Place a large plate or platter on top of the pan then invert the cake and the plate. Remove the pan and the plastic wrap and serve immediately.

CHOCOLATE - PEANUT BUTTER MOUSSE CAKE

Steps:

• 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 ½ 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 ½ inch thick slices.
• Garnish with berries and mint.

PEANUT BUTTER MOUSSE CAKE

Steps:

• For crust:
• Preheat oven to 325°F. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto bottom and up sides of 10-inch-diameter springform pan. Bake until crust starts to puff and darkens slightly, about 15 minutes. Cool.
• For filling:
• Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.
• For topping:
• Combine 1/2 cup cream, 1/4 cup sugar and espresso powder in heavy medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 4 hours. (Can be prepared 2 days ahead. Cover cake and keep refrigerated.) Serve cake chilled.