This month's Cake Slice Bakers challenge and the last one from our current book The Cake Book, by Tish Boyle was the chocolate peanut butter mousse cake. It was super simple to make a quite delicious too. I loved that you didn't have to turn on the oven since when I decided to make this we were having some warmer weather and heating up the house didn't sound like such a grand idea.
For us the peanut butter was strong so I would either cut it down a bit or cut it out and replace it with something else. I love the colors of the layers and even though they were all good on there own, it was when you had all three on a bite that the real flavor combinations really stood out and you got the idea of what this cake was truly all about.
To make this come together quickly set out your cream cheese and butter. Let them come to room temperature so you aren't waiting on them.
I would also suggest waiting that one hour before slicing your cake...I didn't. It still tasted great, it just wasn't as pretty as it could have been.
Chocolate Peanut Butter Mousse Cake
1 1/2 cups chocolate wafer cookie crumbs (I used famous wafers)
4 tablespoons melted butter
Peanut Butter Mousse
5 ounces cream cheese softened
2 tablespoons butter softened
1 1/4 cups powdered sugar
3/4 cup creamy peanut butter
1/4 teaspoon salt
2 1/2 cups heavy cream
5 ounces bittersweet chocolate chopped (I used semi sweet chips)
3.5 ounces milk chocolate chopped
1/3 cup milk
1/3 cup sugar
1 teaspoon vanilla extract
Bittersweet chocolate and chopped peanuts
To make the crust:
Lightly grease the bottom of a 9 x 3 spring form pan. In a medium bowl stir together the cookie crumbs with the melted butter. ( I used the food processor as I needed to crush the cookies) then press into the bottom of the pan in one even layer. Place in the refrigerator to chill while you are making the mousse.
To make the peanut butter mousse:
In the bowl of an electric mixer, beat the heavy cream until soft peaks form. Place in another bowl, cover and place in the refrigerator until ready to use.
In the dirty bowl from the mixer using the paddle attachment beat the cream cheese and butter at medium low speed until creamy. Add in the powdered sugar and mix until well blended. Add the peanut butter and salt, mix until well blended scraping down the sides as needed. Taking the bowl off the mixer Gently fold in 1 cup of the whipped cream to the peanut butter mixture by hand. Then fold in another 1 1/2 cups until completely blended. Scrape the mousse into the prepared pan in an even layer. Place back into the refrigerator to set up and chill.
Cover hte remaining whipped cream and refrigerate until ready to use.
To make the chocolate mousse:
Place hte chocolates in the bowl of a food processor and process until finely ground. In a small saucepan, combine the milk and sugar over medium heat, bring to a boil stirring frequently. With the food processor running pour the hot milk through the feed tube and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla extract and process until blended. Scrape the chocolate mixture into a bowl and let cool just a bit. Using a large spatula fold in 1/3 of the remaining whipped cream. Fold in the remaining until completely blended. Scrape the chocolate mousse onto the peanut butter mousse layer. Cover loosely and freeze for at least 1 hour until firm.
Slice and enjoy.