Best Chocolate Peanut Butter Mousse Cake Recipes

RAW VEGAN CHOCOLATE MOUSSE CAKE WITH A PEANUT BUTTER SWIRL

Steps:

• Combine coconut, cacao powder, vanilla extract, and salt in a blender for the crust; pulse briefly to mix. Add dates and process until dates are finely chopped and the mixture starts to clump. Gently press crust mixture into a 9-inch pie plates and place in the refrigerator to firm while you prepare the filling.
• Combine coconut milk, cacao butter, cacao powder, agave, vanilla extract, and salt in a high-speed blender; blend on low speed until combined; mixture will still be white and chunky. Continue blending on high speed until mixture is slightly hot to the touch, about 3 minutes; mixture will be about 110 degrees F (45 degrees C).
• Pour filling into the firm crust and return, uncovered, to the refrigerator for 30 minutes. Dollop small bits of peanut butter on top of the filling and drag a knife through to make peanut butter swirls. Refrigerate until set, 4 1/2 hours to overnight. Slice and serve.

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.

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 CAKE

Steps:

• Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cake pans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely.
• Combine 2/3 cup of whipping cream and peanut butter mosels in a small saucepan. Cook over low heat, stirring constantly until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract and cool 25 minutes.
• Beat 1 1/3 cups of whipping cream at high speed with an electric mixer until soft peaks form. Stir 1/3 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 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat and let stand 5 minutes. Stir until morsels melt and mixture is smooth.
• Pour glaze over cake; garnish if desired with peanuts. Serve warm or chill and serve at room temperature.
• ALTERNATELY: You can make this into parfaitsby cutting cooled layers into cubes and layer 8 parfait glasses evenly with 2/3 peanut butter mixture, cake cubes, and half of the chocolate mixture. Ending parfaits with remaining peanut butter mixture and chocolate mixture; sprinkle each parfait with chopped peanuts, if desired.