PEANUT BUTTER MOUSSE CAKE Recipe
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Ingredients: |
Ingredients: Crust: 9 oz. chocolate wafer cookies 1/2 c. sugar 1 t. cinnamon 10 T. unsalted butter, melted Filling: 18 oz. creamy peanut butter, room temp. 2 8 oz. cream cheese, room temp. 2 c. powdered sugar 2 T. vanilla 2 c. chilled whipping cream Topping: 1/2 c. whipping cream 1/4 c. sugar 1 T. instant espresso powder 6 oz. semi-sweet chocolate chips 1 t. vanilla
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Directions: |
Directions:Crust: Preheat oven to 325º. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture into bottom and up sides of 10" springform pan. Bake about 15 minutes. Filling: Beat peanut butter and cream cheese in lg. bowl to blend. Add powdered sugar and 2 T. vanilla and beat until blended. Using clean, dry beaters, beat 2 c. whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into crust. Topping: Combine 1/2 c. cream, 1/4 c. sugar and espresso powder in saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to a simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 t. vanilla. Cool topping 5 minutes; spread over filling and refrigerate 4 hours or overnight. |
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