Peanut Butter Mousse Cake With Chocolate Crust Refrigerator Recipes

RAW VEGAN CHOCOLATE MOUSSE CAKE WITH A PEANUT BUTTER SWIRL

Steps:

• Combine coconut, cacao powder, vanilla extract, and salt in a blender for the crust; pulse briefly to mix. Add dates and process until dates are finely chopped and the mixture starts to clump. Gently press crust mixture into a 9-inch pie plates and place in the refrigerator to firm while you prepare the filling.
• Combine coconut milk, cacao butter, cacao powder, agave, vanilla extract, and salt in a high-speed blender; blend on low speed until combined; mixture will still be white and chunky. Continue blending on high speed until mixture is slightly hot to the touch, about 3 minutes; mixture will be about 110 degrees F (45 degrees C).
• Pour filling into the firm crust and return, uncovered, to the refrigerator for 30 minutes. Dollop small bits of peanut butter on top of the filling and drag a knife through to make peanut butter swirls. Refrigerate until set, 4 1/2 hours to overnight. Slice and serve.

PEANUT BUTTER MOUSSE PIE

Steps:

• Chill a bowl in the refrigerator or freezer for at least 20 minutes.
• Combine cream cheese, peanut butter, and confectioners' sugar together in a separate bowl. Add about half the light cream; beat on low speed with an electric mixer, gradually increasing speed to high until mixture is smooth and thick. Scrape sides of bowl with a rubber spatula. Add remaining light cream, beating on low; gradually increase to high until well blended.
• Beat heavy cream in the chilled bowl on high speed with an electric mixer until just past soft peaks, but not stiff peaks. Lift your beater straight up: the heavy cream will hold its shape, but won't form sharp peaks. Gently fold into peanut butter mixture. The batter will be swirled with streaks of white from the cream and brown from the peanut butter.
• Pour batter into prepared crust. Freeze uncovered for 1 hour. Cover tightly with plastic wrap and freeze until set, 6 hours.

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.

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.

PEANUT BUTTER MOUSSE CAKE WITH CHOCOLATE CRUST (REFRIGERATOR)

Steps:

• For the crust: set oven to 325°F.
• In a food processor blend the wafers, sugar and cinnamon to fine crumbs.
• Add in melted butter and blend with on/off turns.
• Press the crumb mixture onto bottom and up sides of a 10-inch springform pan (this can be prepared well in advance).
• Bake for about 15 minutes, or until crust starts to puff up and darkens; cool completely.
• For the filling: using an electric mixer, beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended.
• Add in powdered sugar, and 1-1/2 tablespoons vanilla; beat well until blended.
• Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.
• Using a spatula fold into peanut butter mixture in three or four additions.
• Spoon into prepared cooled crust.
• For the topping: combine 1/2 cup whipping cream, 1/4 cup sugar and espresso powder in a heavy medium saucepan; stir over medium heat until the espresso powder dissolves and mixture comes to a simmer; remove from heat.
• Add in the chopped chocolate; whisk until melted and smooth.
• Whisk in 1 teaspoon vanilla; cool for 6 minutes.
• Spread topping evenly over the filling.
• Refrigerate cake until cold (about 5 hours, longer is better!).
• Serve cake chilled and keep refrigerated.