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Peanut Butter Mousse Cake

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This heavenly tasting, easy-to-make dessert is a contrast of favorite tastes: creamy peanut butter and crunchy peanuts in a chocolate cookie crust! What a way to celebrate our love for the pairing of sweet and salty!

Serves: 12

Ingredients
  • 2 cups chocolate andwich cookie crumbs
  • 3/4 cup chopped peanuts, divided
  • 2 tablespoons butter, melted
  • 2 cups heavy cream, divided
  • 2 cups creamy peanut butter
  • 2 (8-ounce) packages cream cheese, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons vanilla extract
  • 1/4 cup sugar
  • 1 cup semisweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. In a medium bowl, combine the cookie crumbs, 1/2 cup peanuts, and the butter; mix well. Press into the bottom of an ungreased 10-inch springform pan. Bake for 15 minutes; let cool.
     
  2. In a medium bowl, beat 1-1/2 cups heavy cream until stiff; set aside.
     
  3. In a large bowl, beat the peanut butter and cream cheese until smooth. Stir in the confectioners' sugar and vanilla; mix well. Fold in the whipped cream and pour into the cooled crust. Refrigerate for 2 hours, or until set.
     
  4. In a small saucepan, combine the sugar and the remaining 1/2 cup heavy cream over medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Remove from the heat and add the chocolate chips. Mix until the chocolate chips are melted and the mixture is smooth. Cool for 3 to 5 minutes then spread evenly over the peanut butter mixture.
     
  5. Sprinkle with the remaining 1/4 cup peanuts. Cover and chill for at least 4 hours, or until set.
Note

Recipe adapted from and photo courtesy of the Peanut Board.

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