CHOCOLATE & PEANUT BUTTER MOUSSE CHEESECAKE
This no-bake cheesecake with distinctive layers of chocolate, peanut butter mousse and a silky ganache on top will take some time to assemble, but it's worth the effort to create a homemade dessert with grand-champion appeal-and definitely worth the wait. -JaNon Furrer, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Mix wafer crumbs and melted butter. Press onto bottom of a greased 9-in. springform pan., In another bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, butter and peanut butter until smooth; beat in confectioners' sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer., Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly to dissolve sugar. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.
Nutrition Facts : Calories 467 calories, Fat 36g fat (18g saturated fat), Cholesterol 62mg cholesterol, Sodium 186mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE PEANUT BUTTER MOUSSE
Chocolate Peanut Butter Mousse from Maria Regakis of Somerville, Massachusetts combines favorites chocolate and peanut butter perfectly. It's a delicious, rich dessert ideal for summer night entertaining and a nice alternative to ice cream.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. , Beat until soft peaks form. Spoon into dessert dishes; sprinkle with chocolate-covered peanuts.
Nutrition Facts : Calories 554 calories, Fat 46g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 4g fiber), Protein 14g protein.
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 TART
This sounds so good, I was ready to eat the recipe right out of my Ladies Home Journal! Looks like it takes a fair amount of effort, but I bet it pays off! Please tell me how this one tastes! Prep time does not include chilling and standing time.
Provided by ChipotleChick
Categories Dessert
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Make Crust: In a small bowl, sift together flour, baking soda, and salt, then whisk to mix evenly.
- In a food processor, pulse the sugars until very fine.
- With the motor running, add the butter, then the peanut butter, and process until smooth and creamy.
- Add the egg and vanilla until incorporated.
- Add the flour mixture until mixed together.
- Scrape the dough into a bowl.
- Cover and refrigerate at least 1 hour or overnight.
- Heat oven to 375.
- Press the dough evenly into a 9 inch tart pan.
- Bake until golden brown, 10-12 minutes.
- Cool.
- Make Peanut Butter Mousse: In a mixer bowl on medium speed beat cream cheese, peanut butter and sugar until uniform in color.
- On low speed, add vanilla.
- Beat in 1/4 cup of the whipped cream just until combined.
- With a rubber spatula, fold in remaining cream.
- Scrape the mousse into the tart shell and smooth the surface so that it is level.
- Refrigerate.
- Make ganache: Meanwhile, break up chocolates into the bowl of a food processor.
- Pulse until finely ground.
- In a small saucepan, bring cream to a boil.
- With the motor running, immediately pour hot cream through the feed tube onto the chocolate.
- Process until smooth.
- Add vanilla and pulse a few times to incorporate.
- Pour the ganache into a bowl and let cool to room temperature.
- Pour the ganache over peanut butter mousse in a circular motion.
- Spread to the edges.
- Refrigerate at least 2 hours to set before serving.
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 CHOCOLATE MOUSSE RECIPE
If you thought chocolate mousse could not get any better, then try adding peanut butter for an amazingly delicious dessert.
Provided by Elaine Lemm
Categories Dessert
Time 1h20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 643 kcal, Carbohydrate 36 g, Cholesterol 193 mg, Fiber 6 g, Protein 16 g, SaturatedFat 22 g, Sodium 418 mg, Sugar 24 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 g
CHOCOLATE-PEANUT BUTTER MOUSSE CAKE
This recipe is great because you can make either a cake or 8 parfaits. The peanut butter mousse filling in the cake really makes it rich and unique.
Provided by Southern Living Editors
Yield 1 (8-inch) cake or 8 parfaits
Number Of Ingredients 7
Steps:
- Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.
- Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.
- Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill.
- Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.
- Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.
- Chocolate-Peanut Butter Mousse Parfaits: Cut cooled cake layers into cubes. Layer 8 Parfait glasses evnly with two-thirds peanut butter mixture, cake cubes, and half of cocolate mixture. Top with remaining peanut butter mixture and chocolate mixture; sprinkle each parfait with chopped peanuts, if desired.
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5/5 (9)Total Time 2 hrs 50 minsCategory DessertCalories 418 per serving
- In the bowl of a standing mixer, preferably fit with the whisk beater, beat the cream cheese, peanut butter, and sugar just until the mixture is uniform in color. Reduce the speed to low and add the vanilla. Beat in 1/4 cup of the whipped cream just until it is incorporated. With a large rubber spatula, fold in the rest of the whipped cream, mixing until the mixture is well blended but still airy.
- Break the milk and bittersweet chocolates into several pieces and place in the bowl of a food processor fit with the metal blade. Process until the chocolate is very finely ground.
- Pour the ganache over the peanut butter mousse in a circular motion, being careful so that it does not land too heavily in any one spot and cause a depression in the mousse. Using a small metal spatula, start to spread the ganache to the edges of the pastry, then spread it evenly to cover the entire surface of the tart. If desired, make a spiral pattern by lightly pressing the spatula against the surface and running it from the outside of the tart to the center. Refrigerate the tart for at least 2 hours to set or up to 5 days. (You can wrap the tart well and freeze it for up to 3 months.)
CHOCOLATE-PEANUT BUTTER MOUSSE CAKE RECIPE | …
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- Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.
- Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.
- Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill.
- Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.
CHOCOLATE AND PEANUT BUTTER MOUSSE PARFAIT - PRETTY ...
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- To make the chocolate ganache: Place chopped chocolate in a medium heat-proof bowl and set aside. In a small saucepan over medium heat, bring cream just to a boil. Immediately pour cream over chocolate and let sit without stirring for 1 minute. Then, whisk mixture gently until completely melted and smooth. Allow to cool slightly before using.
- To make the peanut butter mousse: In a large bowl using a mixer fitted with the paddle attachment, beat cream cheese, peanut butter, powdered sugar, and vanilla extract on medium-high speed until fluffy and smooth.
- In a medium bowl using an electric mixer fitted with the whisk attachment, whisk heavy cream until it holds its shape (it should have the texture of shaving cream). Using a spatula, gently fold half of the whipped cream into the peanut butter mixture, then fold in the other half.
- Fill each jar with two alternating layers of peanut butter mousse and chocolate ganache. You can use other ingredients such as chocolate candy or whipped cream in between the layers or as toppings.
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- Add in the melted chocolate, peanut butter and blend again until well combined. The consistency will be very runny first, but it will set and get denser once you let it chill in the fridge
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- Combine chopped milk chocolate, natural peanut butter and heavy cream in a large, heatproof bowl. Place the bowl over a large saucepan with 1 inch simmering water and stir occasionally, until the mixture is melted and smooth, about 5 minutes. Remove the bowl from the saucepan, transfer to the refrigerator and then chill until completely cold, about 2 hours.
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- In a large mixing bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla extract and set aside. In a separate mixing bowl, beat together the heavy cream until stiff peaks form.
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Reviews 12Estimated Reading Time 8 minsServings 12-16Total Time 25 mins
- Preheat oven to 350°F degrees. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the entire inside with nonstick cooking spray. Set aside.
- Finely grind Oreos in food processor. Add melted butter and pulse until well combined. Press Oreo crumb mixture firmly and evenly into the bottom of the springform pan. Bake crust 5 minutes. Cool on a wire rack.
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- Melt 1-1/2 cups peanut butter chips. Beat cream cheese, powdered sugar and 1/3 cup milk in medium bowl until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Spread into cooled crust.
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