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
Chocolate Peanut Butter Mousse | Big Little Recipes
Inspired by Hervé This’ one-ingredient chocolate mousse, this recipe takes two pantry staples and turns them into a fluffy cloud—all thanks to water (and some elbow grease). Flaky salt on top is optional, but highly recommended. SUBSCRIBE TO FOOD52 ►►
Serves: 6
Prep time: 15 min
Cook time: 5 min
Peanut butter mousse
3/4 cup creamy peanut butter
1/3 cup cold water
Chocolate mousse
8 ounces dark chocolate
1 cup cold water
1 pinch flaky salt (optional)
FULL RECIPE ►►
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Chocolate Peanut Butter Mousse Cake
#mousse #cake #dessertoffrance #frenchcuisine #COOKSANDBAKESBYNAVEEN
Batirol and Peanut Butter Mousse Cake
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Chocolate Peanut Butter Cake: Reeses Cake from Cookies Cupcakes and Cardio
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Blog post on this recipe:
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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No-Bake Peanut Butter Mousse Cake | Gluten Free Vegan Desserts
For All Gluten Free Vegan Dessert Lovers :)
Light and ultra-creamy Vegan Peanut Butter Mousse Cake. This cake literally melts in your mouth. It’s easy to make with only 8 simple ingredients and tastes heavenly!
Ingredients (6-inch)
CRUST
• 1 ½ cups walnuts & peanuts (sub any nuts you like)
• 90g pitted dates
• 1 ½ Tbsp cacao powder
• Pinch sea salt
• (1 Tbsp melted coconut oil if needed)
FILLING
• 250g silken tofu
• 250g smooth peanut butter
• ¾ cup scoopable coconut cream
(This helps the filling set. Use only the thick creamy layer of a can of coconut cream)
• 1/3 cup coconut sugar (or more //sub any sweetener you like – using liquid sweetener the filling will be a bit softer)
DECORATION (optional)
• Cacao nibs
• Pistachio nuts
Instructions
1. CRUST - Add all the ingredients to a food processor. Process until it comes together. The mixture is ready when it can be pinched between two fingers without breaking.
2. Press the mixture into your cake pan.
3. FILLING - Add all ingredients to your blender and blend until very smooth.
4. Pour the mixture into your cake pan and smooth the surface.
5. Chill in the fridge for 4 hours+.
6. Decorate the cake as desired and serve chilled!
*You can make this cake without tofu simply by using more coconut cream (replace it 1:1 by grams). Your filling will be slightly firmer though.
#vegan #plantbased #glutenfree
(recipe below) Time Lapse - Chocolate & Peanut Butter Mousse Cake
This is a time lapse video of a chocolate birthday cake filled with peanut butter mousse.
This mousse is so versatile. It is delicious in a pie shell, or on a cake, or just in a bowl. Let me know if you make it.
Peanut Butter Mousse Recipe
Ingredients
1 cup 35% Cream
8oz Cream Cheese, softened
1 cup Peanut Butter, Creamy
2 tsp Vanilla Extract
1 cup Icing Sugar
2 Tbsp Milk
Directions
Pour the cream into a mixing bowl and beat with an electric mixer until peaks form, about 2-3 minutes.
Scoop the whipped cream into a small bowl and place in refrigerator.
Combine the cream cheese, peanut butter and vanilla in a mixing bowl and beat until smooth, about 2 minutes.
Add powdered sugar and beat again for another minute.
Add the milk and beat until smooth, about 20-30 seconds.
Use a spatula to gently fold and stir in the whipped cream until combined.
Serve immediately or transfer to an 8 inch square pan and chill until firm.
After chilling, cut into squares and enjoy.
If desired top with chopped peanuts and chocolate shavings.
If you get a chance to try the mousse, let me know how it goes in the comments below.
I really enjoy baking and creating new things. I figured I would share that with you because I'm sure there are other people out there that would like it as well. Feel free to follow me on Instagram @Pastry_Genie Enjoy.
Cheers, Your Friendly Neighbourhood Pastry Genie
Music by bensound.com