Recipe Archives->Cakes->Pb Mousse

Chocolate-Glazed Peanut Butter Mousse Cake
Serving Size  : 16

3/4 cup creamy peanut butter
1 1/3 cups water
1 box yellow cake mix
3 large eggs
1/2 teaspoon vanilla extract

3/4 cup heavy cream
1/2 cup creamy peanut butter
1/3 cup packed light brown sugar
1 1/2 teaspoons vanilla extract

3 1/2 ounces good quality bittersweet chocolate
1/4 cup heavy cream
chopped peanuts for garnish

Heat oven to 350 degrees. Lightly coat an 8 1/2 x 2" tart pan with
removable bottom or two 8 or 9" round cake pans with nonstick spray.
Line bottoms of cake pans with waxed paper. Lightly spray paper.
Cake: Put peanut butter in a large bowl with 1/3 cup water. Beat
with mixer on low speed until well blended. Add remaining 1 cup
water and cake ingredients. Beat on low speed to medium and beat
2 minutes or until thickened and smooth. Spread in prepared pan(s).
Bake until a wooden pick inserted near center(s) comes out clean,
50-55 minutes for tart pan, 33-36 minutes for 8" pans, 28-31 minutes
for 9" pans. Cool in pan(s) on a wire rack 10 minutes.. Remove pans
and paper. Let cake(s) cool completely. Mousse:  Meanwhile heat
1/4 cup heavy cream in a small saucepan over low heat or in a 2
cup glass measure in microwave just until steaming. Whisk in peanut
butter until smooth. Cool to room temperature. Beat remaining 1/2
cup heavy cream in a small saucepan over low heat or in a 2 cup
glass measure in microwave just until steaming. Whisk peanut butter
until smooth. Cool to room temperature. Beat remaining 1/2 cup
heavy cream, brown sugar and vanilla in a medium bowl with mixer
on high speed until soft peaks form when beaters are lifted. Fold
in peanut butter mixture just until blended. Refrigerate at least
1 hour or until firm enough to spread. Glaze: Break chocolate in
small pieces into a bowl. Heat cream as in mousse directions. Pour
over chocolate. Let stand 4 minutes. Stir until chocolate melts
and mixture has blended. Cool just to room temperature. To assemble:
For tart-pan cake, use a long sharp knife to cut cake in half into
2 layers. Set top layer aside. Transfer bottom layer from base of
pan to a serving plate. For 8 or 9" layers, invert 1 layer on
serving plate. Spread mousse evenly over top of bottom layer. Cover
with remaining layer. Pour glaze on top.  Sprinkle with peanuts.

Printable version: pb-mousse.txt.