Sunday, April 22, 2007

Chocolate Peanut Butter Mousse Cake

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I don't know what my problem is. Here I am posting my Hay Hay Donna Day entry at the very last minute AGAIN, just like I did for last month's cheesecake HHDD. I'm not normally a procrastinator but somehow I've been missing a lot of blog events lately. And once the deadline passes, I don't even bother making whatever it was I planned to make. I just mentally move on to the next event and mentally make it in my head and then actually miss the deadline without physically making it and so on and so on. I mean, I haven't participated in Sugar High Friday since September. Yikes, that's 7 months ago! But believe me, I made some fierce pastries for the past 7 SHFs. Too bad they were all in my head!

So I resolved to participate in more blog events and be timely with my posts. But of course life gets in the way of blogging and I continue to be an event slacker. I was sure I wouldn't get my act together in time for the Friday HHDD mousse deadline and begged forgiveness from HHDD hostess and fellow Daring Baker Helene. But thank my lucky stars she extended the deadline!

I decided to make a chocolate peanut butter mousse cake. Since I was taking this cake to my nephew's birthday party, I thought this classic combination would please both the children and the adults. And I wanted to make a mousse without raw eggs since there would be toddlers at the party.

Although it looks like a long recipe, it is actually pretty easy to make. The crust is just crushed Nabisco chocolate wafers held together with some butter. You don't even need to bake the crust. The chocolate mousse is basically melted chocolate with whipped cream folded into it. Easy, right? And the peanut butter mousse is no more difficult than making cake frosting. But it's more like cream cheese frosting with the goodness of peanut butter all suspended in luxurious whipped cream. Maybe it's not as super easy as the chocolate mousse, but it's definitely not hard and definitely well worth it.

I think the hardest part was waiting to taste it at the party. But luckily I made a mini tart by stealing a bit of the crumbs for a tiny tart shell and using the mousse that was left on the sides of the bowls. (I scraped the bowls so clean there was almost no need to wash them!) So I got to sneak a taste before the party and it was so creamy and delicious!

Chocolate Peanut Butter Mousse Cake
(Adapted from Tish Boyle's "The Cake Book")
(makes one 9-inch cake)

Chocolate Wafer Crust
1 1/2 cups (6.3oz) Nabisco Famous Chocolate Wafer cookie crumbs
4 tbsp (2oz) unsalted butter, melted

Peanut Butter Mousse
5 ounces cream cheese, softened
2 tbsp (1oz) unsalted butter, softened
1 cup (4oz) confectioners' sugar
3/4 cup (7oz) creamy peanut butter
1/4 tsp salt
2 1/2 cups heavy whipping cream

Chocolate Mousse
5 ounces bittersweet chocolate, coarsely chopped
3 ounces milk chocolate, coarsely chopped
1/3 cup whole milk
3 tbsp granulated sugar
1/2 tsp vanilla extract

To make the crust:
Lightly butter the bottom of a 9x3 inch springform pan. In a bowl, stir together the cookie crumbs and the melted butter until combined. Press the crumbs onto the bottom of the pan in an even layer. Refrigerate the crust while you make the PB mousse.

To make the PB mousse:
In the bowl of a standing mixer using the paddle attachment, beat the cream cheese and butter until creamy, about 1 minute on medium-low speed. Mix in the confectioners' sugar. Add the peanut butter and salt and mix until well blended. Remove the bowl from the mixer and set aside.

In a clean mixer bowl, using the whisk attachment, beat the heavy whipping cream at high speed until soft peaks form. Fold 1 cup of the whipped cream into the peanut butter mixture until almost blended. Fold in another 1 1/2 cups of the whipped cream until completed blended. (Save the remaining whipped cream for making the chocolate mousse.)

Scrape the peanut butter mousse into the prepared pan and spread evenly over the crust. Refrigerate while you make the chocolate mousse.

To make the chocolate mousse:
Place both chocolates in the bowl of a food processor and process until finely ground. Leave the chocolate in the bowl.

Combine the milk and sugar in a small saucepan and bring to a boil over medium heat. With the food processor running, pour the hot milk mixture through the feed tube and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla, and process until blended. Scrape mixture into a large bowl.

Gently fold one-third of the remaining whipped cream into the chocolate. Fold in the rest of the whipped cream until completely blended. Scrape the chocolate mousse over the peanut butter mousse layer. Loosely cover the cake and freeze for at least 1 hour, until firm.

To serve:
Run a thin-bladed knife under hot water (or dunk into a pitcher of hot water) and wipe dry, run the knife between the cake and the side of the pan to release the cake; reheat the knife as needed. Remove the sides of the springform pan. The cake is ready for serving. Store in refrigerator for up to 3 days.

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Optional: You can also glaze the top of the mousse cake with your favorite bittersweet chocolate glaze. Refrigerate the glazed cake for 1 hour before serving. (Although I think I liked it better without the glaze.)

Thanks to Barbara of Winos and Foodies who started Hay Hay Donna Day with those now famous self frosting cupcakes. And make sure to visit Tartelette Helene to check out the mousse round up and for the voting information.

34 comments:

Ellie said...

Hehe, I'm exactly the same with these foodie events - darn life getting in the way and making me busy :) Nice job with the mousse cake though, it looks pretty darn spesh, those lucky folks at your nephew's birthday party had quite a treat!

Brilynn said...

Making a mini version is a necessity! That looks amazing, I wouldn't have been able to wait!

Lis said...

*drool*

I almost went with peanut butter mousse myself, but couldn't find a good recipe (all I could find were recipes for frozen pb mousse and I didn't know if you could just not freeze it? So pffttt! hehehe) but now I've found on for my next mousse excursion, thanks!

This layered cake is amazing, Mary! =)

MyKitchenInHalfCups said...

Wow and Wow
Mary that is beautiful. Lucky for the party you made the little sample. Without that I know I'd have had to slice a piece out to try it.
I love peanut butter and chocolate!!

Helene said...

I am glad I don't know how to say "deliciously wicked" in more than 3 languages! That would be the sole content of my comment! Great job!

Deborah said...

I will not bookmark another dessert to try, I will not bookmark another dessert to try, I will not bookmark another dessert recipe to try.....

I couldn't resist the combination of chocolate and peanut butter - bookmarked!!

Claire said...

Yum! This looks SO good!

Peabody said...

I'm right there with you. I have missed soooo many events lately!!! AHHHH.
Your mousse cake is looking darn good though!

Ivonne said...

Mary,

I know what it's like to miss out on events. Don't worry! Sometimes you just need that break. Good for you for taking part in this one. I love your creation!

Cheryl said...

I am so glad you entered yours in time, cause it is incredibly delicious looking. The peanut butter chocolate combination put Reece's to shame.

Chris said...

Oh my! Looking at the result of your procrastination has put 10 "visual" pounds on me! This looks so, so delicious!

caitlyn said...

Oooooh, that looks so delicious! Must wipe the drool off my keyboard now. =)

Verena said...

Mary, I just loved the idea of Peanut Butter Mousse! Humm, it looks so delicious!!!
Thanks for stoping by! If you´d like the recipe for the Oatmeal Cake in English I can email you, just let me know!
Have a great week!

www.mangiachetefabene.wordpress.com

Patricia Scarpin said...

Mary, this cake is fabulous!

I have that book but haven't made any recipes from it yet. Your cake is such an inspiration!

Anita said...

Mary,
It certainly doesn't look like a last minute effort! Like a giant peanut butter cup...mmm...

gilly said...

Hi Mary! I do the exact same thing - concoct a mini-version of whatever to bake alongside so that I can adequately taste what I've made... :)

Gorgeous cake, and wonderful entry!

Cookie baker Lynn said...

Mary, that is gorgeous! I'm glad I can't eat what's on my monitor or I'd have gained 3 pounds this morning. Definitely that one goes in my "to make" file.

Culinarily Curious said...

The way I look at it, the benefit to making it in your head rather than in reality is that the mental creations have no caloric impact... At least that's the excuse I use when I pass a deadline.

Sara said...

I've died and gone to heaven! What an amazing looking cake.

Shawnda said...

Work has most definitely gotten in the way of blogging and cooking :)

Beautiful dessert!

Veron said...

Looks yummy Mary! I was not able to make it to HHDD because I was so busy last week. Like you I had the idea in my head but it never saw fruition.

joey said...

Chocolate and peanutbutter! I wish I was at your party! :)

Linda said...

wow i'm practically drooling over here! that cake has NOT one flaw!

Barbara said...

I'm so pleased you managed to make HHDD with this gorgeous entry. Thanks for joining in.

valentina said...

What a fabulous recipe. I do love the fact that there is no raw egg. I did struggle to find one for my contribution - and I didn't find one. had a terrible experience using vinegar instead of egg yolk.Argh!! The nabisco base must be wonderful. I once made some biscuits which were meant to be just like nabisco..they were delicious!! Tell me about missing loads of events. My very good friend Patricia (Technicolour Kitchen) keeps sending me reminders. Bless her cotton socks!! I have thought of buying one of those fancy phone/agenda things so that I can read my email on the train as well as write my posts.

The Wine Makers Wife said...

I was inspired by this post a few days ago and made this cake for my own birthday party. What a hit! Dead easy to make, great taste and people were beggign for more. I had never made a mousse cake before and was really pushing my cake skills on this one. Thank you so much! I also tried your Mojito Cupcake recipe for the same party, turned out so well!! I made butter cream frosting with the tiniest hint of lime oil , but I forgot i had mint extract and coudl have used that...
All your recipes are knock outs, you make me a hero in my own kitchen. Much love! -Sara

Palm Springs Sugar Daddies said...

"WOW" What a great dessert! The perfect combination of peanut butter and chocolate. So easy to make and looks teriffic! A dinner party must. We'll make this part of our permanent recipe collection. Had to send remaining pieces home with guests for fear of eating the leftover cake ourselves.

Patricia K said...

Do you really have to freeze this or can you just chill it in the fridge overnight?

Mary said...

Patricia K - Although I've never tried doing it, I think you can put it in the refrigerator overnight instead of freezing it.

Patricia K said...

I did put it in the fridge overnight and it was pretty firm. And delicious! It was eaten pretty quick :)

Delia M. said...

Made this for a Super Party gathering and it was a HIT! I made extra cookie crumbs and sprinkle a layer on the top. Delish! Thank you for sharing your recipe.

oummi said...

yummy yummy...i want one too

SarahR said...

I just made this for my bf's 50th... he wanted chocolate peanut butter and after comparing a few recipes -- this was the one (with a small change -- I used a chocolate cake for the bottom instead of cookie crust). I took the cake to his work but made a small second cake so we could have seconds tonight! I can barely wait... it was delish! I have never tried a mousse before -- your explanations were great and the result was amazing. Thanks!

Alpineberry Mary said...

SarahR - Love the idea of using a chocolate cake instead of the cookie crust. Happy to hear that it was hit with your BF!