Peanut Butter-Chocolate Mousse Cake
- Number of Servings: 16
Ingredients
CRUST:1 1/4 c. - chocolate cookie crumbs*1/4 c. - finely chopped unsalted roasted peanuts3 T. - sugar1/2 t. - ground cinnamon1/4 c. - unsalted butter, meltedMOUSSE:1 1/4 c. - creamy peanut butter1 (8 oz.) pkg. - cream cheese, softened1 1/4 c. - powdered sugar1 T. - vanilla extract1 1/3 c. - whipping creamTOPPING:1/3 c. - whipping cream3 T. - sugar2 t. - instant espresso coffee powder4 oz. - semisweet chocolate, chopped1/2 t. - vanilla extract
Heat oven to 325. In medium bowl, stir together cookie crumbs, peanuts, 3 tablespoons sugar & cinnamon. Add melted butter; stir until evenly moistened. Press evenly into bottom & 1 inch up sides of 9-inch springform pan. Bake 10 minutes or until crust is firm. Cool.
In large bowl, beat peanut butter & cream cheese at low speed until blended. Add powdered sugar & 1 tablespoon vanilla; beat until smooth.
In another large bowl, beat 1 1/3 cups cream at medium-high to high speed until soft peaks form. Fold into peanut butter mixture in three parts; pour into crust. Refrigerate while preparing topping.
Place 1/3 cup cream, 3 tablespoons sugar & espresso coffee powder in small saucepan; heat over medium heat until sugar dissolves, tiny bubbles appear around edge of saucepan & mixture reaches about 160 degrees, stirring occasionally. Remove from heat; add chocolate. Let stand 1 minute; stir until smooth. If necessary, return saucepan to low heat just until chocolate is completely melted, stirring constantly. Remove from heat. Stir in 1/2 teaspoon vanilla. Cool 5 minutes. Spread topping evenly over mousse filling. Cover & refrigerate until well-chilled, at least 4 hours. Store in refrigerator.
TIP:
*Crush chocolate wafer cookies or chocolate sandwich cookies in food processor or in a plastic bag with rolling pin.
Serving Size: 16 Servings
Number of Servings: 16
Recipe submitted by SparkPeople user CPMCGILL2007.
In large bowl, beat peanut butter & cream cheese at low speed until blended. Add powdered sugar & 1 tablespoon vanilla; beat until smooth.
In another large bowl, beat 1 1/3 cups cream at medium-high to high speed until soft peaks form. Fold into peanut butter mixture in three parts; pour into crust. Refrigerate while preparing topping.
Place 1/3 cup cream, 3 tablespoons sugar & espresso coffee powder in small saucepan; heat over medium heat until sugar dissolves, tiny bubbles appear around edge of saucepan & mixture reaches about 160 degrees, stirring occasionally. Remove from heat; add chocolate. Let stand 1 minute; stir until smooth. If necessary, return saucepan to low heat just until chocolate is completely melted, stirring constantly. Remove from heat. Stir in 1/2 teaspoon vanilla. Cool 5 minutes. Spread topping evenly over mousse filling. Cover & refrigerate until well-chilled, at least 4 hours. Store in refrigerator.
TIP:
*Crush chocolate wafer cookies or chocolate sandwich cookies in food processor or in a plastic bag with rolling pin.
Serving Size: 16 Servings
Number of Servings: 16
Recipe submitted by SparkPeople user CPMCGILL2007.
Nutritional Info Amount Per Serving
- Calories: 374.1
- Total Fat: 28.7 g
- Cholesterol: 50.4 mg
- Sodium: 154.0 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 1.9 g
- Protein: 6.7 g
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