AMAZING Peanut Butter Chocolate Mousse Cake!!!
YOU GUYS!!! This is one of the BEST desserts ever! Hands. Down. You gotta trust me on this one.
So. Let's talk this cake. First, I would like to give credit for this recipe to Life, Love and Sugar. I found this recipe on Pinterest and decided that since we were going to have our Joint Service Potluck, I needed to make something special. I kid you not, I cut those pieces VERY tiny, and only three pieces were left after everyone went home. Anyway, here is a link to her post...she has wonderful tips on how to do everything...and trust me, she was absolutely 100% right about everything.
Now we're down to the good stuff. Here's what you want to make sure you do: Follow her directions on the heavy cream. You only have to whisk the heavy cream for about 30 seconds to a minute to get it to start thickening (I used a whisk attachment on my electric mixer). After you add the powdered sugar, mix it until it is about the consistency of Cool Whip. Trust me, you'll know it when you see it. When you boil the heavy cream in the microwave, it only took about a minute and a half to do it, but make sure you cover the top with a paper towel or something like that. I'm pretty sure that's it! Here's the recipe!
Peanut Butter Chocolate Mousse Cake
Ingredients
Brownie Layer
18.4 oz box brownie mix (for 8x8 pan)
8 oz bag mini Reese's
Peanut Butter Mousse
1 tsp + 1/8 tsp powdered gelatin
1 1/2 tablespoon water
9 ounces peanut butter chips
2 1/4 cups heavy whipping cream
1/4 cup powdered sugar
Chocolate Mousse
1 tsp + 1/8 tsp powdered gelatin
1 1/2 tablespoon water
9 ounces semi sweet chocolate chips
2 1/4 cups heavy whipping cream
1/4 cup powdered sugar
Chocolate Whipped Cream
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1/4 cup cocoa
NOTE: A 9 inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled.
Brownie:
1. Make brownie dough according to instructions on back of box.
2. Grease a 9 inch pan (preferably springform pan, see above) and line the bottom with parchment paper to allow for easy removal. Pour brownie batter into pan and bake according to box instructions.
3. When brownie is done baking, remove from pan and allow to completely cool.
4. Once brownie has cooled, place brownie back into the bottom of the springform pan. Line the sides of the pan with parchment paper that sticks a few inches above the top edge of the pan.
5. Top brownie with an even layer of mini Reese's. Set aside.
To make peanut butter mousse:
1. In a small bowl, sprinkle the gelatin over the water, let stand for about 5 minutes.
2. Place the peanut butter chips in a medium bowl
3. Microwave 3/4 cup of heavy cream until it comes to a full boil.
4. Add gelatin mixture to the heavy cream and whisk until dissolved.
5. Pour cream over the peanut butter chips and let sit for about a minute.
6. Whisk until peanut butter chips are melted and mixture is smooth. Set aside, cooling for about 5 minutes.
7. Whisk remaining 1 1/2 cups heavy cream at high speed with a mixer until it begins to thicken.
8. Add powdered sugar then continue to whip until stiff peaks form.
9. Fold about a third of the whipped cream to the lightly cooled peanut butter mixture until well combined.
10. Add remaining whipped cream and fold in until well combined.
11. Spoon mousse evenly over the brownie and mini Reese's and spread evenly. Place in refrigerator for about 1-2 hours, until firm enough to add another layer.
To make chocolate mousse:
1. In a small bowl, sprinkle the gelatin over the water, let stand for about 5 minutes.
2. Place the chocolate chips in a medium bowl
3. Microwave 3/4 cup of heavy cream until it comes to a full boil.
4. Add gelatin mixture to the heavy cream and whisk until dissolved.
5. Pour cream over the chocolate chips and let sit for about a minute.
6. Whisk until chocolate is melted and mixture is smooth. Set aside, cooling for about 5 minutes.
7. Whisk remaining 1 1/2 cups heavy cream at high speed with a mixer until it begins to thicken.
8. Add powdered sugar then continue to whip until stiff peaks form.
9. Fold about a third of the whipped cream to the lightly cooled chocolate mixture until well combined.
10. Add remaining whipped cream and fold in until well combined.
11. Spoon chocolate mousse evenly over the peanut butter mousse and spread evenly. Place in refrigerator for about 2-3 hours, until completely firm.
To finish off cake:
1. Make the chocolate whipped cream: Whisk 1 1/2 cups heavy cream at high speed with a mixer until it begins to thicken.
2. Add powdered sugar and cocoa and continue to whip until stiff peaks form.
3. Take mousse cake out of the springform pan and place it on serving plate or cake circle.
4. Icing the outside of the cake with the chocolate whipped cream.
5. Garnish with additional mini Reeses. Refrigerate until ready to serve.
If you want to make it super special, use this Ultimate Double Chocolate Brownies recipe from Money Saving Mom instead of the box mix. I didn't use chopped nuts, though.
Ultimate Double Chocolate Brownies
- ¾ cup cocoa
- ½ teaspoon baking soda
- 2/3 cup melted butter, divided
- ½ cup boiling water
- 2 cups sugar
- 2 eggs
- 1 1/3 cups flour
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup chopped pecans, optional
- 12 oz. package chocolate chips*
In a large bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water and stir until well blended.
Stir in sugar, eggs and remaining butter. Add flour, vanilla, and salt. Stir in nuts (if using) and chocolate chips.
Pour into a greased 9×13 pan and bake at 350 degrees for 35-40 minutes.
Makes a 9X13 pan
*(Note: If you prefer your brownies not quite as sweet, you can always scale back on the amount of chocolate chips.)
So there you go! TWO recipes in one today! ; )
Photo credit: Life, Love, and Sugar
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