Peanut Butter Mousse Cake Food

PEANUT BUTTER MOUSSE

Steps:

• In a saucepan, warm the peanut butter and milk then whisk to combine. In a mixer with a whip attachment, whip the cream, powdered sugar, and vanilla until medium peaks. Bloom the gelatin in the water and add to the warm peanut butter. Strain into a bowl and fold in the whipped cream mixture. Pour into flexi dome molds and freeze overnight.
• Pop the frozen peanut butter mousses out of the molds and place on a wire icing rack. Ladle the ganache over to coat. Remove from the rack with a spatula and place on parchment paper in the refrigerator until set, about 10 minutes.
• Garnish mousse with a pinch of chopped peanuts on the top and serve with caramel red wine sauce.
• Heat the cream and pour over the chopped chocolate. Whisk to combine.
• In a saucepan boil sugar and water together to make a light caramel. With a wooden spoon stir in the red wine, slowly. Chill.

PEANUT BUTTER MOUSSE CAKE

Steps:

• For crust:
• Preheat oven to 325°F. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto bottom and up sides of 10-inch-diameter springform pan. Bake until crust starts to puff and darkens slightly, about 15 minutes. Cool.
• For filling:
• Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.
• For topping:
• Combine 1/2 cup cream, 1/4 cup sugar and espresso powder in heavy medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 4 hours. (Can be prepared 2 days ahead. Cover cake and keep refrigerated.) Serve cake chilled.

CARAMEL-PEANUT BUTTER MOUSSE TART

Steps:

• For crust:
• Mix flour and sugar in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add yolk, cream and vanilla; blend using on/off turns until dough begins to clump together. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes.
• Preheat oven to 350°F. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim edges. Freeze crust 15 minutes. Line with foil. Fill with dried beans or pie weights. Bake until sides are set, about 10 minutes. Remove foil and beans; bake crust until golden, piercing with toothpick if crust bubbles, about 20 minutes more. Cool completely on rack.
• For filling:
• Combine 1/3 cup sugar, 3 tablespoons cream and butter in heavy small saucepan. Stir over medium heat until sugar dissolves and butter melts. Pour into medium bowl and cool to room temperature. Add cream cheese, peanut butter and vanilla to brown sugar mixture. Using electric mixer, beat until smooth. Whisk remaining 1/4 cup cream with remaining 2 tablespoons brown sugar in small bowl to stiff peaks; fold into peanut butter mixture. Spoon filling into tart shell; smooth top. Refrigerate until firm, about 1 hour.
• For topping:
• Stir first 4 ingredients and 2 tablespoons cream in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium; stir slowly until clip-on candy thermometer registers 222°F, about 8 minutes. Remove from heat. Add 2 tablespoons cream and nuts. Let stand just until cool, about 20 minutes. Spoon over filling. Chill until set, at least 2 hours or overnight.
• Remove pan sides from tart. Transfer tart to platter. Sprinkle white chocolate around edges, if desired.

PEANUT BUTTER MOUSSE CAKE (VEGAN AND DIABETIC)

Steps:

• Preheat oven to 350°F.
• For the cake:.
• Prep an 8 inch springform pan (spray with nonstick coating, or rub with butter and dust with flour).
• Combine flour, oatbran, baking powder, Splenda, cocoa, and salt in large bowl.
• Combine applesauce, syrup, maple extract, water, soymilk, vanilla, tahini, and p.b. in medium bowl and mix well.
• Add wet ingredients to dry and mix well.
• Bake for 20 - 30 minutes (test with toothpick).
• Cool.
• For the mousse:.
• Process tofu, syrup, salt, vanilla, lemon juice, and p.b. until smooth.
• Mix together soymilk and cornstarch in small bowl.
• Heat water and agar in saucepan over low-medium heat, and bring to a gentle boil, stirring as the mixture thickens. When agar is dissolved and the mixture is pudding thick, add the soy milk and cornstarch. Stir until mix boils again and then remove from heat.
• With processor on, add agar mixture to the tofu mixture in a thin stream.
• When completely combined, pour mousse over cake.
• Cover with plastic wrap and refrigerate until set (at least 6 hours, or overnight).
• Optional: Make a ganache drizzle by mixing melted vegan chocolate with soymilk.

CHOCOLATE PEANUT BUTTER MOUSSE 'BOX' CAKE RECIPE BY TASTY

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!

CHOCOLATE - PEANUT BUTTER MOUSSE CAKE

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.

PEANUT BUTTER MOUSSE CAKE WITH CHOCOLATE CRUST (REFRIGERATOR)

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.

PEANUT BUTTER COOKIE MOUSSE CAKE

Steps:

• Make peanut butter mousse:
• Crush cookies in food processor and set aside.
• Soften cream cheese, add peanut butter, and mix well. Add powdered sugar. Whip cream until soft peaks form. Fold whipped cream into peanut mixture and set aside.
• Make ganache:
• Place chocolate chips in bowl and set aside. Heat heavy cream until it starts to boil. Pour over chips and stir.
• Assembly:
• Use an 8-inch springform pan. As a first layer, spread half of the cookie crumbs on bottom, then pour on a thin layer (about 1/3) of ganache, enough just to hold cookie crumbs. Place half of the peanut butter mousse in the pan and spread over the ganache. Place the remaining cookie crumbs on top of the mousse. Place a third of the chocolate on top of the mousse. Place remaining mousse in pan, and finish cake with remaining ganache. Place in freezer for one hour. Remove from freezer, take out of pan, and serve.

CHOCOLATE-PEANUT BUTTER MOUSSE CAKE

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.

CHOCOLATE & PEANUT BUTTER MOUSSE CHEESECAKE

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.