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Peanut Butter Mousse Cake
Courtesy of National Peanut Board
Servings: 16
Prep Time: 30 Min.
Cook Time: 15 Min.
Chill Time: 2 + 4 Hrs.
What you need:
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2 c. Chocolate Sandwich Cookie crumbs
1 c. chopped peanuts, separated
1/2 c. sugar, divided
2 Tbsp. butter, melted
2 c. heavy cream, separated
2 c. smooth peanut butter
2 (8 oz.) pkgs. cream cheese, softened
2 c. powdered sugar
2 Tbsp. vanilla
6 oz. semisweet chocolate chips
What to do:
1. Heat oven to 350°F. Combine cookie crumbs, 1/2 c. peanuts, 1/4 c. granulated sugar and butter. Press into an ungreased 10-inch springform pan. Bake at 350° for 15 min.; cool.
2. Beat 1 3/4 c. heavy whipping cream until stiff; set aside. In mixing bowl, beat together peanut butter and cream cheese until smooth. Stir in powdered sugar and vanilla, mixing well. Fold in beaten whipping cream, adding in a quarter at a time.
3. Pour into cooled crust and refrigerate until set, about 2 hrs.
4. Combine remaining 1/4 c. granulated sugar and remaining 1/4 c. heavy cream in heavy small saucepan. Stir over medium heat until sugar dissolves and mixture comes to a simmer. Remove from heat and add chocolate pieces, stir until melted and smooth. Cool 5 min. and spread evenly over filling. Sprinkle with remaining 1/2 c. chopped peanuts to garnish.
5. Refrigerate until cold, about 4 hrs. Serve chilled.

Note: Cake can be made 2 days ahead. Cover after setting and keep refrigerated.

* Recipe courtesy of the National Peanut Board. For more delicious recipes, please visit
www.nationalpeanutboard.org
Nutritional information:
Calories: 672;   Total Fat: 49g;   Cholesterol: 76mg;   Total Carbs: 51g;   Fiber: 4g;   Protein: 14g;   Sodium: 405mg;  
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