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
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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No Bake Peanut Butter Chocolate Cheesecake
If you’re a fan of Reese's peanut butter cups, then you should really try this peanut butter and chocolate no bake cheesecake. The combination of nutty peanut butter with decadent chocolate and that slight touch of saltiness is just wonderful.
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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
How To Make Chocolate Mousse cake | Peanut Butter Chocolate Mousse Cake (Vegan & Gluten Free)
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Perhaps it is difficult to come up with a better combination for a delicious dessert than chocolate and peanuts. An amazing combination of chocolate sponges and delicate, airy cream. Very tasty, unusual, delicate dessert. And most importantly - sooo healthy!
Chocolate and Peanut Butter Mousse Cake | Simple and Easy to Bake
We are talking serious cake here. The baked cake layer, a combination of devil's food and pieces of peanut butter cups, is spooned out of the center, and the cavity is filled with peanut butter mousse and pieces of the scooped-out cake. Ganache and more peanut butter cup pieces cover the cake. As I told you, it is a serious cake.
You Need:
8 OZ (230 G) PEANUT BUTTER CUPS; 4 OZ (115 G) CUT INTO 1/2- IN (12-MM) PIECES, 4 OZ (115 G) COARSELY CHOPPED
FRESHLY MIXED BATTER FOR ONE 10-IN (25-CM) DEVIL'S FOOD CAKE LAYER
peanut butter mousse
6 OZ (170 G) CREAM CHEESE, AT ROOM TEMPERATURE
3/4 CUP (210 G) CREAMY PEANUT BUTTER, AT ROOM TEMPERATURE
3/4 CUP (75 G) POWDERED (ICING) SUGAR
1 CUP (240 ML) COLD HEAVY (DOUBLE) CREAM
1 TSP VANILLA EXTRACT (ESSENCE)
2 CUPS (480 G) POWDERED (ICING) SUGAR
1 CUP (240 ML) COLD HEAVY (DOUBLE) CREAM
1 TSP VANILLA EXTRACT (ESSENCE)
2 CUPS (480 G) POWDERED (ICING) SUGAR
1 CUP (240 ML) COLD HEAVY (DOUBLE) CREAM
1 TSP VANILLA EXTRACT (ESSENCE)
2 CUPS (480 G) ML) GANACHE, COOLED UNTIL THICKENED BUT POURABLE
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Thank you!!!
Chocolate Peanut Butter Cake: Reeses Cake from Cookies Cupcakes and Cardio
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Learn how to make a chocolate peanut butter cake (Reese's Cake), step by step.
Reeses cake recipe & equipment:
Peanut Butter Mousse
• 8 oz cream cheese
• 3/4 cup icing sugar
• 1 cup peanut butter
• 2 teaspoons vanilla extract
• 1 cup whipping cream
• pinch of salt
Chocolate Peanut Butter Ganache
• 12 oz semi-sweet chocolate
• 1 cup whipping cream
• 2 tablespoons peanut butter
2 x 8 Chocolate Cake
• Reece's Peanut Butter Cups halved and quartered
• chopped peanuts
• chocolate chips
• peanut butter chips
Procedure:
Bake and cool two 8 round chocolate cakes.
Begin by making the chocolate peanut butter ganache as it needs time to cool slightly. Bring whipping cream close to a boil either in the microwave or on the stove. Remove from heat and add chocolate and peanut butter. Allow to sit for a couple of minutes, and then stir until the mixture comes together smoothly.
For the peanut butter mousse, the first step is to cream the cream cheese and icing sugar together until smooth. Add the peanut butter, and vanilla and again, cream until smooth. Set aside. In a seperate bowl, whip whipping cream until soft peaks form. Gently fold the whipping cream into the peanut butter mixture until no white streaks remain. Use this to fill and cover the cake.
To assembly the cake, cover in peanut butter mousse. If desired, place quartered peanut butter cups in the filling between the two cake layers. Once mousse is smoothed onto the cake, pour a 1/4 cup of the ganache in the center of the cake, and using the back of a spoon, gently work the ganache to the edge of the cake. Continue to add ganache in the center of the cake until the chocolate reaches the edge and flows over the sides. Put as little or as much on as you'd like! Place halves and quarters of peanut butter cups along the bottom border of the cake. On the top of the cake, place halves of the cups in a circular shape and fill center with both chips, peanuts and quartered cups.
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