Peanut Butter Mousse Cake

Kathleen Riemer



pinch tips: How to Grease a Pan




2 cups chocolate sandwich cookie crumbs
3/4 cup chopped peanuts, divided
2 tablespoons butter, melted
2 cups heavy cream, divided
2 cups creamy peanut butter
2 (8-ounce) packages cream cheese, softened
2 cups confectioners' sugar
2 tablespoons vanilla extract
1/4 cup granulated sugar
1 cup semisweet chocolate chips

Directions Step-By-Step

Preheat oven to 350 degrees F. In a medium bowl, combine cookie crumbs, 1/2 cup peanuts, and butter; mix well. Press into bottom of an ungreased 10-inch springform pan. Bake 15 minutes; let cool. In a medium bowl, beat 1-1/2 cups heavy cream until stiff; set aside. In a large bowl, beat peanut butter and cream cheese until smooth. Stir in confectioners' sugar and vanilla; mix well. Fold in whipped cream and pour into cooled crust. Refrigerate 2 hours, or until set. In a small saucepan, combine granulated sugar and remaining heavy cream over medium heat. Stir until sugar dissolves and mixture comes to a boil. Remove from heat and add chocolate chips. Mix until chocolate chips are melted and mixture is smooth. Cool 3 to 5 minutes then spread evenly over peanut butter mixture. Sprinkle with remaining peanuts. Cover and chill at least 4 hours, or until set.

About this Recipe

Course/Dish: Cakes