CHOCOLATE PEANUT BUTTER MOUSSE TART
This sounds so good, I was ready to eat the recipe right out of my Ladies Home Journal! Looks like it takes a fair amount of effort, but I bet it pays off! Please tell me how this one tastes! Prep time does not include chilling and standing time.
Provided by ChipotleChick
Categories Dessert
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Make Crust: In a small bowl, sift together flour, baking soda, and salt, then whisk to mix evenly.
- In a food processor, pulse the sugars until very fine.
- With the motor running, add the butter, then the peanut butter, and process until smooth and creamy.
- Add the egg and vanilla until incorporated.
- Add the flour mixture until mixed together.
- Scrape the dough into a bowl.
- Cover and refrigerate at least 1 hour or overnight.
- Heat oven to 375.
- Press the dough evenly into a 9 inch tart pan.
- Bake until golden brown, 10-12 minutes.
- Cool.
- Make Peanut Butter Mousse: In a mixer bowl on medium speed beat cream cheese, peanut butter and sugar until uniform in color.
- On low speed, add vanilla.
- Beat in 1/4 cup of the whipped cream just until combined.
- With a rubber spatula, fold in remaining cream.
- Scrape the mousse into the tart shell and smooth the surface so that it is level.
- Refrigerate.
- Make ganache: Meanwhile, break up chocolates into the bowl of a food processor.
- Pulse until finely ground.
- In a small saucepan, bring cream to a boil.
- With the motor running, immediately pour hot cream through the feed tube onto the chocolate.
- Process until smooth.
- Add vanilla and pulse a few times to incorporate.
- Pour the ganache into a bowl and let cool to room temperature.
- Pour the ganache over peanut butter mousse in a circular motion.
- Spread to the edges.
- Refrigerate at least 2 hours to set before serving.
NUTTER BUTTER PEANUT BUTTER MOUSSE TART
For the Peanut butter lover. De-lish! Crunchy cookie crust with a thin layer ganache, peanut butter mousse, pecans and more ganache. Mmmm!
Provided by Baking 247
Categories Tarts
Time 45m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine crust ingredients and press into 8" tart pan. Bake 350*, 15 minutes or till light brown.
- Bring cream to simmer, then pour over dark chocolate and let sit for a 3 minutes.
- Add vanilla and stir till well blended. Spread a thin layer on baked crust, (don't use all ganache save some for topping later). Place in freezer while preparing mousse.
- Using an electric mixer, beat peanut butter, sugar and course salt till well blended.
- With mixer running carefully add 1/4 cp. heavy cream. Add another 1/4 cp. heavy cream and beat just till blended.
- In a separate bowl beat remaining 1/2 cp. heavy cream, sugar and vanilla till peaks form. Fold into peanut butter mixture in three additions. Spread Mousse on ganache layered crust and top with pecan pieces and drizzle ganache over top. You can eat at once or freeze till ready to use.
Nutrition Facts : Calories 530.2, Fat 49.4, SaturatedFat 24.8, Cholesterol 91.6, Sodium 212.9, Carbohydrate 23.2, Fiber 4.3, Sugar 15, Protein 7.8
CHOCOLATE PEANUT BUTTER MOUSSE
Chocolate Peanut Butter Mousse from Maria Regakis of Somerville, Massachusetts combines favorites chocolate and peanut butter perfectly. It's a delicious, rich dessert ideal for summer night entertaining and a nice alternative to ice cream.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. , Beat until soft peaks form. Spoon into dessert dishes; sprinkle with chocolate-covered peanuts.
Nutrition Facts : Calories 554 calories, Fat 46g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 4g fiber), Protein 14g protein.
CHOCOLATE PEANUT BUTTER MOUSSE 'BOX' CAKE RECIPE BY TASTY
Here's what you need: brownie mix, large eggs, vegetable oil, water, gelatin, water, smooth peanut butter, powdered sugar, whipped cream, gelatin, water, chocolate chips, heavy cream, whipped cream, peanut butter cups
Provided by Katie Aubin
Categories Desserts
Yield 10 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 796 calories, Carbohydrate 68 grams, Fat 56 grams, Fiber 4 grams, Protein 14 grams, Sugar 49 grams
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