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 BOX BROWNIES (BUCKEYE BROWNIES) RECIPE BY TASTY
Here's what you need: brownie mix, powdered sugar, peanut butter, butter, butter, milk chocolate chips
Provided by Nathan Ng
Categories Desserts
Yield 16 servings
Number Of Ingredients 6
Steps:
- Prepare brownie mix according to box instructions.
- In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.
- Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.
- In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.
- Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.
- Chill in the refrigerator for 30 minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 461 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, Sugar 40 grams
CHOCOLATE PEANUT BUTTER 'BOX' CUPCAKES RECIPE BY TASTY
Here's what you need: chocolate cake mix, chocolate peanut butter cups, vanilla frosting, peanut butter
Provided by Tasty
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, prepare the cake batter.
- Divide the batter evenly among a lined muffin tin, filling halfway.
- Place a peanut butter cup in each, then top with remaining batter, filling about ¾ of the way up.
- Bake for 20 minutes, then cool.
- In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth.
- Then halve the remaining peanut butter cups.
- Pipe the frosting onto each cupcake, then top with the peanut butter cup halves.
- Enjoy!
Nutrition Facts : Calories 477 calories, Carbohydrate 63 grams, Fat 23 grams, Fiber 3 grams, Protein 8 grams, Sugar 42 grams
GIANT PEANUT BUTTER CUP RECIPE BY TASTY
Here's what you need: milk chocolate chips, creamy peanut butter, powdered sugar, butter
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 4
Steps:
- In a small bowl, place half of the chocolate chips.
- Melt in the microwave in 30 second intervals, stirring in between, until fully melted.
- Pour melted chocolate into a 10-inch (25 cm) tart pan making sure to coat the entire pan, including all sides.
- Refrigerate until set.
- In a large bowl, place the peanut butter, powdered sugar, and softened butter and mix until smooth.
- Pour the peanut butter into the tart pan and smooth the surface.
- Melt remaining chocolate and pour over the peanut butter.
- Smooth out the chocolate making sure it covers the entire surface.
- Refrigerate until set, about 1 hour.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 878 calories, Carbohydrate 80 grams, Fat 57 grams, Fiber 5 grams, Protein 17 grams, Sugar 65 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
CHOCOLATE-PEANUT BUTTER MOUSSE CAKE
Make and share this Chocolate-Peanut Butter Mousse Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 1 two layer cake, 12 serving(s)
Number Of Ingredients 9
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; cool on wire racks.
- 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, and cool 25 minutes.
- Beat 1 1/3 cup whipping cream at high speed with an electric mixer until soft peaks form.
- Stir one-third of 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 butter to a boil in a small saucepen.
- Add chocolate morsels; remove from heat and let stand 5 minutes.
- Stir until morsels melt and mixture is smooth.
- Pour glaze over cake.
- Serve warm; or chill and serve at room temperature.
Nutrition Facts : Calories 626, Fat 43.6, SaturatedFat 19.8, Cholesterol 123.7, Sodium 454, Carbohydrate 52.1, Fiber 3, Sugar 32.6, Protein 10
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