NUTTER BUTTER PEANUT BUTTER MOUSSE TART
For the Peanut butter lover. De-lish! Crunchy cookie crust with a thin layer ganache, peanut butter mousse, pecans and more ganache. Mmmm!
Provided by Baking 247
Categories Tarts
Time 45m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine crust ingredients and press into 8" tart pan. Bake 350*, 15 minutes or till light brown.
- Bring cream to simmer, then pour over dark chocolate and let sit for a 3 minutes.
- Add vanilla and stir till well blended. Spread a thin layer on baked crust, (don't use all ganache save some for topping later). Place in freezer while preparing mousse.
- Using an electric mixer, beat peanut butter, sugar and course salt till well blended.
- With mixer running carefully add 1/4 cp. heavy cream. Add another 1/4 cp. heavy cream and beat just till blended.
- In a separate bowl beat remaining 1/2 cp. heavy cream, sugar and vanilla till peaks form. Fold into peanut butter mixture in three additions. Spread Mousse on ganache layered crust and top with pecan pieces and drizzle ganache over top. You can eat at once or freeze till ready to use.
Nutrition Facts : Calories 530.2, Fat 49.4, SaturatedFat 24.8, Cholesterol 91.6, Sodium 212.9, Carbohydrate 23.2, Fiber 4.3, Sugar 15, Protein 7.8
CHOCOLATE PEANUT BUTTER MOUSSE TARTS
We love the flavors of chocolate and peanut butter and this tart gives us the best of both. This is fun for the whole family to make. If you make it in a tart pan, it's an upscale dessert. If you make it in a pizza pan, it's a great dessert for a pizza meal! -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 tarts.
Number Of Ingredients 18
Steps:
- In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate., In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts., For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.
Nutrition Facts :
MILK CHOCOLATE PEANUT BUTTER MOUSSE
This is a dessert that is great for kids. I got this out of one of my "womens" magazines. Sounds really good.
Provided by kaliwags
Categories Dessert
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine milk chocolate, peanut butter, heavy cream in a large heatproof bowl. Place bowl over a large saucepan with one inch simmering water and stir occasionally until mixture is melted and smooth (about 5 minutes). Remove the bowl from the saucepan, place in the fridge and then chill for about 2 hours.
- Whip the mixture with a handheld mixer at medium-high speed until light and fluffy ( do not overbeat of mousse will be grainy ) spoon mixture into 4 bowls and garnish with chopped chocolate covered peanuts, and wallah you now have "Milk Chocolate Peanut Butter Mousse".
Nutrition Facts : Calories 592, Fat 46.9, SaturatedFat 23.2, Cholesterol 92.4, Sodium 64, Carbohydrate 36.2, Fiber 3, Sugar 28.1, Protein 10.1
PEANUT BUTTER MOUSSE CAKE WITH CHOCOLATE CRUST (REFRIGERATOR)
If you only make one cake this month, then this is one you will have to try. Better than any dessert that is served in a fancy restaurant. This cake can be prepared up to 2 days in advance, covered with a cake dome and refrigerated until ready to serve. To save time prepare the crust a day ahead. This is one dessert you should not pass up! Plan ahead this needs to chill for a minimum of 5 hours before serving. Cooking time is 5 hours chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 49m
Yield 12-14 serving(s)
Number Of Ingredients 14
Steps:
- For the crust: set oven to 325°F.
- In a food processor blend the wafers, sugar and cinnamon to fine crumbs.
- Add in melted butter and blend with on/off turns.
- Press the crumb mixture onto bottom and up sides of a 10-inch springform pan (this can be prepared well in advance).
- Bake for about 15 minutes, or until crust starts to puff up and darkens; cool completely.
- For the filling: using an electric mixer, beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended.
- Add in powdered sugar, and 1-1/2 tablespoons vanilla; beat well until blended.
- Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.
- Using a spatula fold into peanut butter mixture in three or four additions.
- Spoon into prepared cooled crust.
- For the topping: combine 1/2 cup whipping cream, 1/4 cup sugar and espresso powder in a heavy medium saucepan; stir over medium heat until the espresso powder dissolves and mixture comes to a simmer; remove from heat.
- Add in the chopped chocolate; whisk until melted and smooth.
- Whisk in 1 teaspoon vanilla; cool for 6 minutes.
- Spread topping evenly over the filling.
- Refrigerate cake until cold (about 5 hours, longer is better!).
- Serve cake chilled and keep refrigerated.
EASY PEANUT BUTTER MOUSSE PIE WITH CHOCOLATE CRUST
This pie is so easy to make, if you love peanut butter, then you will love this pie! This recipe makes two pies, but they can be frozen, if you plan on freezing, then use only Cool Whip topping not whipped cream for the topping. You can sprinkle any kind of chopped peanut butter chocolate bar on top of the pie, in place of just grated chocolate. Plan ahead the pies need to chill for a minimum of 4 hours or freeze.
Provided by Kittencalrecipezazz
Categories Pie
Time 4h
Yield 2 (9-inch) pies
Number Of Ingredients 10
Steps:
- In a bowl using an electric mixer combine cream cheese, 1/2 cup plus 2 tablespoons peanut butter, 1/2 cup sweetened condensed milk; beat until smooth (about 3-4 minutes).
- Mix in confectioner's sugar.
- Using a large spatula, fold in 3-1/4 cups Cool Whip thawed topping.
- Divide evenly between the two prepared crusts.
- Top with whipped cream or more Cool Whip topping.
- Sprinkle grated chocolate and finely chopped peanuts over the top of the whipped cream.
- Chill for a minimum of 4 hours before serving.
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.
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4.7/5 (9)Category DessertCuisine AmericanTotal Time 5 hrs
- Stir the graham cracker crust ingredients together. Pour into a 9 inch tart pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart. I recommend using the bottom of a measuring cup to pack it into the bottom and around the sides. Bake for 13-15 minutes or until very lightly browned around the edges. Remove from the oven and allow to cool for at least 20 minutes before adding the filling.
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter on medium-high speed until completely smooth and creamy, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and salt and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Add the peanut butter and beat until smooth and combined.
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Cuisine SweetsTotal Time 15 minsCategory DessertCalories 294 per serving
- In a glass bowl of a double boiler, heat the cream until bubbles form along the edges. Remove the bowl from the double boiler, add in the chocolate and allow to rest undisturbed for 5 minutes. After 5 minutes, slowly start to whisk the chocolate and cream together until it is smooth and creamy. Set aside to cool slightly. *If you want you can also use the microwave and heat the cream in 30 second intervals until it’s slightly bubbling along the edges. You can completely avoid the stove!
- In a bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and whip until soft peaks start to form. In the bowl of a stand mixer fitted with the paddle attachment (or you can use the hand mixer), whip the cream cheese until light and fluffy. Add in the peanut butter and blend just until combined.
- To each tart add 1 tsp of slightly cooled ganache gently coating the insides. Place the tart shells on a plate or baking pan and put in the fridge for 5-10 minutes or just until the ganache is set.
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- 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.)
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