Fools Peanut Butter Mousse Cake |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Over the years I have collected and aquired so many great recipes, and with out a doubt this is one of them...when I was out in the resturant world a few years back now, I was hoping to further myself and swing towards my passion for sweet food, but as fate would have it. Read more ...I never became the pastry chef I had wanted to be...be never say never! Ingredients:
2 cups chocolate sandwich cookie crumbs 500 ml |
1 cup chopped peanuts, separated 250 ml |
1/2 cup granulated sugar, separated 125 ml |
2 tbsp butter, melted 25 ml |
2 cups heavy whipping cream, separated 500 ml |
2 cups (18 ounce jar) creamy peanut butter 500 ml |
2 pkgs. (250 g) cream cheese, softened 2 |
2 cups icing sugar 500 ml |
2 tbsp vanilla 25 ml |
1 pkg. (6 ounces) semi-sweet chocolate chips |
Directions:
1. Heat oven to 350�F Combine cookie crumbs,
2. 1/2 cup (125 mL) peanuts, 1/4 cup (50 mL) granulated sugar and butter. Press into an ungreased 10-inch (23 cm) springform pan. Bake at 350�F for 15 minutes; cool.
3. Beat 1 and 3/4 cups (425 mL) 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. Pour into cooled crust and refrigerate until set, about 2 hours.
4. Combine remaining 1/4 cup (50 mL) granulated sugar and remaining 1/4 cup (50 mL) 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 minutes and spread evenly over filling. Sprinkle with remaining
5. 1/2 cup (125 mL) chopped peanuts to garnish. Refrigerate until cold, about 4 hours. Serve chilled.
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