How To make Peanut Butter Mousse Cake
*CAKE* 1 1/2 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain lowfat yogurt
1/2 cup vegetable oil
2 large eggs
*PEANUT BUTTER MOUSSE* 1 cup heavy cream
3/4 cup peanut butter chips
1 teaspoon vanilla extract
*GLAZE* 1/2 cup heavy cream
1 tablespoon butter or margarine
1 tablespoon sugar
2/3 cup semisweet chocolate chips
10 peanut butter cups, mini -- for garnish
Heat oven to 350 F. Lightly grease an 8 inch square baking pan. CAKE: Mix flour, sugar, cocoa, baking soda and salt in a medium size bowl. Add yogurt, oil and eggs and whisk until well blended. Scrape into prepared pan. Bake 40 minutes or until pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes, then turn out on rack and cool completely. MOUSSE: While cake bakes, put 1/3 cup of the cream and the peanut butter chips in a small saucepan. Stir over low heat, until chips melt and mixture is smooth. Remove from heat, stir in vanilla and let cool 20 to 25 minutes. Beat remaining 2/3 cup cream in a small bowl with electric mixer just until soft mounds form when beaters are lifted. (Don't overbeat or mousse won't be smooth.) Gently stir about 1/3 of the whipped cream into peanut butter mixture until blended. Then add peanut butter mixture to remaining whipped cream and gently stir until blended and not streaks remain. Cut cake in 2 layers, using a long serrated knfie. Place 1 layer on serving plate and spread with mousse. Top with remaining cake layer. Refrigerate while preparing glaze. GLAZE: Stir cream, butter and sugar in a small saucepan over medium-high heat until sugar dissolves. Bring to a boil and add chips. Remove from heat; let stand 5 minutes, then stir until smooth. Pour glaze over top of cake and gently spread to edges, letting glaze drip down sides. Refrigerate at least 2 hours until set, or up to 1 day. Before serving, garnish with halved peanut butter cups. Calories 445; 28 g fat Exchanges 2 starch, 1 fruit, 5 - 1/2 fat.
How To make Peanut Butter Mousse Cake's Videos
Chocolate Peanut Butter Mousse Cake
In this video, you will see how to make
a Chocolate Peanut Butter Mousse Cake.
Check out my channel for more Amazing Recipes:
Ingredients:
Chocolate Cake:
Chocolate Frosting
1/2 cup (1 stick) butter, melted
2/3 cup unsweetened cocoa powder
3 cups powdered sugar, sifted
5 - 6 tablespoons milk
1 teaspoon vanilla extract
Peanut Butter Mousse
8 ounces cream cheese, softened
1 cup peanut butter
1 cup powdered sugar
A pinch of salt
1 teaspoon vanilla extract
2 tablespoons milk
1 cup heavy cream, whipped to soft peaks
chopped up peanut butter cups and Oreos
Chocolate Peanut Butter Ganache
4 ounces milk chocolate, chopped
1/2 cup heavy cream
2 tablespoons peanut butter
Additional peanut butter cups for garnishing
(recipe below) Time Lapse - Chocolate & Peanut Butter Mousse Cake
This is a time lapse video of a chocolate birthday cake filled with peanut butter mousse.
This mousse is so versatile. It is delicious in a pie shell, or on a cake, or just in a bowl. Let me know if you make it.
Peanut Butter Mousse Recipe
Ingredients
1 cup 35% Cream
8oz Cream Cheese, softened
1 cup Peanut Butter, Creamy
2 tsp Vanilla Extract
1 cup Icing Sugar
2 Tbsp Milk
Directions
Pour the cream into a mixing bowl and beat with an electric mixer until peaks form, about 2-3 minutes.
Scoop the whipped cream into a small bowl and place in refrigerator.
Combine the cream cheese, peanut butter and vanilla in a mixing bowl and beat until smooth, about 2 minutes.
Add powdered sugar and beat again for another minute.
Add the milk and beat until smooth, about 20-30 seconds.
Use a spatula to gently fold and stir in the whipped cream until combined.
Serve immediately or transfer to an 8 inch square pan and chill until firm.
After chilling, cut into squares and enjoy.
If desired top with chopped peanuts and chocolate shavings.
If you get a chance to try the mousse, let me know how it goes in the comments below.
I really enjoy baking and creating new things. I figured I would share that with you because I'm sure there are other people out there that would like it as well. Feel free to follow me on Instagram @Pastry_Genie Enjoy.
Cheers, Your Friendly Neighbourhood Pastry Genie
Music by bensound.com
I Made Dominique Ansel's Peanut Butter Chocolate Crunch Cake
After finding out who was Dominique Ansel, the James Beard award winning pastry chef. I wanted to recreate one of his most famous signature desserts. After shying away from the Cronut, I picked instead picked his famous Peanut Butter Mousse Chocolate Crunch cake. This complex, rich cake has 3 parts: chocolate caramelized puffed rice, peanut butter mouse and dark chocolate ganache... it tasted like a gourmet Reese Peanut Butter Cup...on steroids...
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The original recipe located here:
Batirol and Peanut Butter Mousse Cake
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4 Ingredient Peanut Butter Mousse
4 Ingredient Peanut Butter Mousse – A smooth and creamy mousse that is loaded with peanut butter flavour, and is only made with 4 simple ingredients. Makes for a very quick and delicious dessert that everyone will love!
For the FULL recipe and instructions, click here:
INGREDIENTS:
1/2 cup (125g) smooth peanut butter
4 oz (115g) cream cheese, softened
1/2 cup (62g) icing/powdered sugar
3/4 cup (180ml) heavy cream
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Peanut Butter Mousse Crunch Cake
Quarantine Baking with Annie B: Episode 4
To celebrate my 22nd birthday in quarantine I decided to step it up a notch and make this Peanut Butter Mousse Crunch Cake by Dominique Ansel.
Full recipe:
Camera: Canon T6i and iPhone Xs
Edited on iMovie
Sound by Music for Video Library