How To make Peanut Butter Mousse Cake
*CAKE* 1 1/2 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain lowfat yogurt
1/2 cup vegetable oil
2 large eggs
*PEANUT BUTTER MOUSSE* 1 cup heavy cream
3/4 cup peanut butter chips
1 teaspoon vanilla extract
*GLAZE* 1/2 cup heavy cream
1 tablespoon butter or margarine
1 tablespoon sugar
2/3 cup semisweet chocolate chips
10 peanut butter cups, mini -- for garnish
Heat oven to 350 F. Lightly grease an 8 inch square baking pan. CAKE: Mix flour, sugar, cocoa, baking soda and salt in a medium size bowl. Add yogurt, oil and eggs and whisk until well blended. Scrape into prepared pan. Bake 40 minutes or until pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes, then turn out on rack and cool completely. MOUSSE: While cake bakes, put 1/3 cup of the cream and the peanut butter chips in a small saucepan. Stir over low heat, until chips melt and mixture is smooth. Remove from heat, stir in vanilla and let cool 20 to 25 minutes. Beat remaining 2/3 cup cream in a small bowl with electric mixer just until soft mounds form when beaters are lifted. (Don't overbeat or mousse won't be smooth.) Gently stir about 1/3 of the whipped cream into peanut butter mixture until blended. Then add peanut butter mixture to remaining whipped cream and gently stir until blended and not streaks remain. Cut cake in 2 layers, using a long serrated knfie. Place 1 layer on serving plate and spread with mousse. Top with remaining cake layer. Refrigerate while preparing glaze. GLAZE: Stir cream, butter and sugar in a small saucepan over medium-high heat until sugar dissolves. Bring to a boil and add chips. Remove from heat; let stand 5 minutes, then stir until smooth. Pour glaze over top of cake and gently spread to edges, letting glaze drip down sides. Refrigerate at least 2 hours until set, or up to 1 day. Before serving, garnish with halved peanut butter cups. Calories 445; 28 g fat Exchanges 2 starch, 1 fruit, 5 - 1/2 fat.
How To make Peanut Butter Mousse Cake's Videos
4 Ingredient Peanut Butter Mousse
4 Ingredient Peanut Butter Mousse – A smooth and creamy mousse that is loaded with peanut butter flavour, and is only made with 4 simple ingredients. Makes for a very quick and delicious dessert that everyone will love!
For the FULL recipe and instructions, click here:
INGREDIENTS:
1/2 cup (125g) smooth peanut butter
4 oz (115g) cream cheese, softened
1/2 cup (62g) icing/powdered sugar
3/4 cup (180ml) heavy cream
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Snickers Mousse Cake - Chocolate Caramel Peanut Mousse Cake
Being inspired by the amazing Snickers bars, I’ve come out with a decadent and elegant dessert, perfect for the upcoming holidays or for any other occasion all year round. This amazing Snickers Mousse Cake (Chocolate Caramel Peanut Mousse Cake) is made of a chocolate peanut sponge cake at the bottom topped with an irresistible gooey salted caramel and peanut layer, covered in a silky flavorful peanut butter and cream cheese mousse and chocolate glaze. Can it get any better than this? Not to mention is gluten free as well.
To print the recipe check the full recipe on my blog:
#snickerscake #snickersmoussecake #chocolatecaramelpeanutmoussecake
0:00 - Intro
1:40 - Chocolate Peanut Sponge Cake
3:22 - Salted Caramel Peanut Layer
5:26 - Peanut Butter Cream Cheese Mousse
7:22 - Assemble the cake
8:48 - Chocolate Glaze
10:58 - decorate the cake
11:23 - Enjoying the results!
Ingredients
Makes about 12-14 servings
Chocolate Peanut Sponge Cake
2 eggs, separated
1/4 tsp (1g) salt
1/3 cup (70g) sugar
2/3 cup (70g) ground toasted unsalted peanuts
1/4 cup (30g) unsweetened cocoa powder
Caramel Peanut Layer
1 cup (200g) sugar
3 tbsp (45ml) water
3.5 oz (100g) whipping cream
4 tbsp (60g) unsalted butter
1 tsp (5g) salt
1 tsp (5g) vanilla extract
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water, for dissolving the gelatin
1 cup (100g) unsalted peanuts, toasted
Peanut Butter Cream Cheese Mousse
1 1/4 cup (300g) cream cheese
1/2 cup (120g) creamy peanut butter, room temperature
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
2 1/2 tsp (8g) gelatin powder
3 tbsp (45ml) water
1 1/4 cup (300g) whipping cream (35% fat), chilled
Chocolate Glaze
6 oz (180g) semisweet chocolate
3/4 cup (180g) whipping cream
2 1/2 tbsp (37ml) milk
2 1/2 tbsp (37g) unsalted butter, at room temperature
For decorating
3 tbsp (45g) creamy peanut butter
chopped peanuts
peanut halves
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Peanut Butter Mousse With 4 Ingredients | Keto And Sugar Free Recipe
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Chocolate Peanut Butter Cake: Reeses Cake from Cookies Cupcakes and Cardio
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Learn how to make a chocolate peanut butter cake (Reese's Cake), step by step.
Reeses cake recipe & equipment:
Peanut Butter Mousse
• 8 oz cream cheese
• 3/4 cup icing sugar
• 1 cup peanut butter
• 2 teaspoons vanilla extract
• 1 cup whipping cream
• pinch of salt
Chocolate Peanut Butter Ganache
• 12 oz semi-sweet chocolate
• 1 cup whipping cream
• 2 tablespoons peanut butter
2 x 8 Chocolate Cake
• Reece's Peanut Butter Cups halved and quartered
• chopped peanuts
• chocolate chips
• peanut butter chips
Procedure:
Bake and cool two 8 round chocolate cakes.
Begin by making the chocolate peanut butter ganache as it needs time to cool slightly. Bring whipping cream close to a boil either in the microwave or on the stove. Remove from heat and add chocolate and peanut butter. Allow to sit for a couple of minutes, and then stir until the mixture comes together smoothly.
For the peanut butter mousse, the first step is to cream the cream cheese and icing sugar together until smooth. Add the peanut butter, and vanilla and again, cream until smooth. Set aside. In a seperate bowl, whip whipping cream until soft peaks form. Gently fold the whipping cream into the peanut butter mixture until no white streaks remain. Use this to fill and cover the cake.
To assembly the cake, cover in peanut butter mousse. If desired, place quartered peanut butter cups in the filling between the two cake layers. Once mousse is smoothed onto the cake, pour a 1/4 cup of the ganache in the center of the cake, and using the back of a spoon, gently work the ganache to the edge of the cake. Continue to add ganache in the center of the cake until the chocolate reaches the edge and flows over the sides. Put as little or as much on as you'd like! Place halves and quarters of peanut butter cups along the bottom border of the cake. On the top of the cake, place halves of the cups in a circular shape and fill center with both chips, peanuts and quartered cups.
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Easy Peanut Butter Mousse Recipe
Quick and easy peanut butter mousse recipe with only 4-ingredients. This mousse is so light and airy! Perfect dessert for peanut butter lovers.
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Nutella Mousse:
Apple Oatmeal Cake:
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4 servings
Ingredients:
1 cup (240ml) Heavy cream
4oz (115g) Natural Peanut butter
1/3 cup (40g) Powdered sugar
1 teaspoon Vanilla extract
Crushed peanuts for garnish
Directions:
1. Beat the heavy cream, sugar, and vanilla extract until it forms stiff peaks. Gently fold in the peanut butter until no streaks remain.
2. Transfer the mousse to a piping bag. If the mousse too runny, refrigerate for 1 hour in the piping bag. Pipe into serving dishes and refrigerate for at least 4 hours.
3. Top with crushed peanuts or chocolate.
Notes:
• If you are not using natural peanut butter, heat your peanut butter in the microwave for 15-30 seconds until runny.
No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
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No-Bake Nutella Cheesecake:
Giant Oreo Cake:
Strawberry Mousse Mirror Glaze Cake:
No-Bake Strawberry Cheesecake:
Tiramisu Cake:
Number Cake:
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Ingredients:
For the base:
270g (9.5 oz) biscuits/graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/3 cups (525g) cream cheese
1½ cups (187g) powdered sugar
1 cup (250g) peanut butter
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
For the chocolate ganache:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Method:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
•The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.