Amazing Chocolate Peanut Butter Mousse Cake
Submitted by fred1
Chocolate peanut butter mousse cake layers a frozen peanut butter mousse triangle with rich chocolate mousse, then drapes the loaf in glossy chocolate glaze. A no-bake show-stopping dinner party dessert.
YIELD
12 servingsPREP
35 minCOOK
20 minREADY
9 hrsThis chocolate peanut butter mousse cake is the kind of dessert that gets gasps when it’s brought to the table. Two distinct mousses, peanut butter and dark chocolate, layer in a loaf pan with a clever 45-degree angle freeze that creates a dramatic triangular peanut butter wedge running through every slice. Once unmolded and glazed, the cross-section reveals an elegant geometric pattern.
The tilted freeze is the technique that makes this cake special. Propping the loaf pan at a 45-degree angle in the freezer for the first hour shapes the peanut butter mousse into a triangle prism that runs the length of the pan. Once frozen solid, you set the pan flat and pour the chocolate mousse over and around the triangle, creating the signature visual.
Using both bittersweet chocolate in the mousse and semisweet in the glaze creates flavor contrast between the two layers. The mousse leans dark and adult; the glaze is sweeter and silkier. Espresso powder in the chocolate mousse deepens the chocolate flavor without making the cake taste like coffee.
The overnight freeze (or 6 hours minimum) is non-negotiable. The mousses need that time to fully set so the cake holds its shape when unmolded. Rushing the freeze gives a sloppy mess.
Garnish with fresh raspberries and mint sprigs for color contrast against the dark chocolate finish.
Pro Tips
- Use room-temperature cream cheese for the peanut butter mousse. Cold cream cheese leaves stubborn lumps.
- Whip the egg whites to stiff but not dry peaks. Over-beaten whites won’t fold smoothly.
- Cool the chocolate mousse mixture to true room temperature before folding in cream. Warm chocolate melts the cream and ruins the texture.
- Pour the glaze when slightly thickened but still pourable (about 90 minutes of cooling). Hot glaze runs off; cold glaze won’t coat smoothly.
Variations
- Substitute milk chocolate for the bittersweet for a sweeter, less intense mousse.
- Use almond butter or hazelnut butter in place of peanut butter for a different nut profile.
- Add a tablespoon of dark rum or hazelnut liqueur to the chocolate mousse for a grown-up edge.
Ingredients
Directions
*Can use semisweet chocolate, chopped.
PEANUT BUTTER MOUSSE
Line 6-cup loaf pan with foil.
Mix together 1½ cups sugar, peanut butter and cream cheese in large bowl until smooth.
Mix in cream. Beat egg whites in medium bowl until soft peaks form. Gradually add remaining ⅔ cups sugar and beat until stiff and shiny.
Fold whites into peanut butter mixture in 2 additions. Tilt prepared pan lengthwise at 45 degree angle. Spoon in peanut butter mousse and smooth top.
(Mousse will form triangle down length of pan.) Set pan in freezer, propping to hold angle.
Freeze until mousse is firm, about 1 hour.
CHOCOLATE MOUSSE
Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves. Transfer to medium sized bowl and refrigerate until well chilled.
Meanwhile, melt chocolate in top of double boiler over simmer water, stirring until smooth - cool 5 minutes.
Dissolve expresso powder in hot water in small bowl. Whisk in yolks. Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.
Let stand until batter is cooled to room temperature, but not set.
Beat chilled cream to soft peaks. Fold cream into chocolate mixture in 2 additions.
Set pan with frozen peanut butter mousse flat onto work surface. Spoon chocolate mousse over frozen peanut butter mousse. Smooth top.
Cover pan. Freeze until chocolate is firm, 6 hours or overnight.
GLAZE
Heat cream and butter in medium saucepan over low heat until cream simmers and butter is melted.
Turn off heat. Add chocolate and whisk until mixture is smooth. Let cool until thickened, but still of pouring consistency, about 1½ hours. Invert loaf onto cake rack. Remove pan; remove foil.
Pour glaze over mousse and smooth all surfaces. Transfer mousse to serving platter.
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