CHOCOLATE PEANUT BUTTER MOUSSE 'BOX' CAKE RECIPE BY TASTY
Here's what you need: brownie mix, large eggs, vegetable oil, water, gelatin, water, smooth peanut butter, powdered sugar, whipped cream, gelatin, water, chocolate chips, heavy cream, whipped cream, peanut butter cups
Provided by Katie Aubin
Categories Desserts
Yield 10 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 796 calories, Carbohydrate 68 grams, Fat 56 grams, Fiber 4 grams, Protein 14 grams, Sugar 49 grams
CHOCOLATE - PEANUT BUTTER MOUSSE CAKE
Homey and elegant at the same time. A taste combination guaranteed to please everyone. Not really a cake but a mousse set in a lovely pattern in a loaf pan and cut in slices. The 7 hours is not cooking time, but setting time as this dessert has to set in the freezer.
Provided by evelynathens
Categories Dessert
Time 7h45m
Yield 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 490.6, Fat 40, SaturatedFat 20.8, Cholesterol 126, Sodium 190.4, Carbohydrate 31, Fiber 3.1, Sugar 23.8, Protein 9.3
PEANUT BUTTER MOUSSE CAKE
Categories Cake Mixer Chocolate Dairy Nut Dessert Bake Freeze/Chill Easter Picnic Spring Summer Chill Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 16 Servings
Number Of Ingredients 17
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)
If you only make one cake this month, then this is one you will have to try. Better than any dessert that is served in a fancy restaurant. This cake can be prepared up to 2 days in advance, covered with a cake dome and refrigerated until ready to serve. To save time prepare the crust a day ahead. This is one dessert you should not pass up! Plan ahead this needs to chill for a minimum of 5 hours before serving. Cooking time is 5 hours chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 49m
Yield 12-14 serving(s)
Number Of Ingredients 14
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.
More about "peanut butter mousse cake with chocolate crust refrigerator recipes"
PEANUT BUTTER CHOCOLATE MOUSSE CAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
4.9/5 (8)Estimated Reading Time 7 minsCategory DessertCalories 741 per serving
- NOTE: A 9 inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. BROWNIE:
- . Grease a 9 inch pan (preferably springform pan, see above) and line the bottom with parchment paper to allow for easy removal. Pour brownie batter into pan and bake according to box instructions.
PEANUT BUTTER MOUSSE CAKE - THE FOODIE AFFAIR
From thefoodieaffair.com
CHOCOLATE PEANUT BUTTER ICEBOX CAKE - ONCE UPON A CHEF
From onceuponachef.com
CHOCOLATE-PEANUT BUTTER REFRIGERATOR CAKE - WOMAN'S DAY
From womansday.com
CHOCOLATE PEANUT BUTTER REFRIGERATOR CAKE
From melissassouthernstylekitchen.com
DARK CHOCOLATE CAKE WITH PEANUT BUTTER MOUSSE
From cakecentral.com
PEANUT BUTTER CHOCOLATE MOUSSE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PEANUT BUTTER CHOCOLATE MOUSSE CAKE RECIPE - SUGAR …
From sugarspiceslife.com
MOUSSE CAKE - PINT SIZED BAKER
From pintsizedbaker.com
CHOCOLATE PEANUT BUTTER MOUSSE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PEANUT BUTTER AND CHOCOLATE MOUSSE PIE | RECIPES
From hersheyland.com
BITTERSWEET CHOCOLATE MOUSSE REFRIGERATOR CAKE RECIPE
From myrecipes.com
PEANUT BUTTER CHOCOLATE MOUSSE PIE RECIPE - BEYOND FROSTING
From beyondfrosting.com
CHOCOLATE PEANUT BUTTER MOUSSE PIE - FRESH FOOD IN A FLASH
From freshfoodinaflash.com
EASY PEANUT BUTTER MOUSSE RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
PEANUT BUTTER MOUSSE CAKE – NANA'S RECIPES
From recipes.connorbowen.com
BITTERSWEET CHOCOLATE MOUSSE REFRIGERATOR CAKE RECIPE
From foodandwine.com
PEANUT BUTTER CHOCOLATE CAKE RECIPE - SERIOUS EATS
From seriouseats.com
CHOCOLATE PEANUT BUTTER MOUSSE ‘BOX’ CAKE RECIPE
From recipes.net
RECIPE: CHOCOLATE PEANUT BUTTER MOUSSE CAKE - EDIBLETCETERA
From edibletcetera.com
CHOCOLATE-PEANUT BUTTER MOUSSE CAKE - WOMAN'S WORLD
From womansworld.com
CHOCOLATE-PEANUT BUTTER MOUSSE CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
CHOCOLATE PEANUT BUTTER MOUSSE CAKE - PASTRIES LIKE A PRO
From pastrieslikeapro.com
3 INGREDIENT PEANUT BUTTER MOUSSE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
FROZEN CHOCOLATE PEANUT BUTTER MOUSSE CAKE - FOOD NETWORK
From foodnetwork.ca
FROZEN CHOCOLATE PEANUT BUTTER MOUSSE CAKE
From pinterest.ca
PEANUT BUTTER CHOCOLATE MOUSSE CAKE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
VEGAN PEANUT BUTTER CAKE BEST RECIPES
From findrecipes.info
PEANUT BUTTER CHOCOLATE MOUSSE CAKE - CARLSBAD CRAVINGS
From carlsbadcravings.com
CHOCOLATE PEANUT BUTTER MOUSSE TART - PASTRY AT HOME
From pastryathome.com
PEANUT BUTTER PIE: FLUFFY MOUSSE FILLING & CHOCOLATE CRUST -BAKING A …
From bakingamoment.com
CHOCOLATE GLAZED PEANUT BUTTER MOUSSE CAKE - PASTRY AT HOME
From pastryathome.com
DARK CHOCOLATE PEANUT BUTTER CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
PEANUT BUTTER MOUSSE CAKE RECIPE - COOKEATSHARE
From cookeatshare.com
PEANUT BUTTER MOUSSE & CHOCOLATE ICE CREAM CAKE - NORTH COAST …
From northcoasteats.com
PEANUT BUTTER CHOCOLATE MOUSSE PIE RECIPE
From pinterest.ca
PEANUT BUTTER CAKE FILLING BEST RECIPES
From findrecipes.info
BITTERSWEET CHOCOLATE MOUSSE REFRIGERATOR CAKE - DESSERT RECIPES …
From delish.com
CHOCOLATE MOUSSE REFRIGERATOR CAKE RECIPE | RECIPES.NET
From recipes.net
CHOCOLATE PEANUT BUTTER MOUSSE CAKE - EAT DESSERT FIRST
From cookspacebrooklyn.com
PEANUT BUTTER CHOCOLATE MOUSSE CAKE - FITFOODIESELMA
From fitfoodieselma.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search