Dessert

Peanut Butter-Chocolate Mousse Cake is for Dessert.

Peanut Butter-Chocolate Mousse Cake takes several minutes to prepare.

Peanut Butter-Chocolate Mousse Cake takes several minutes to cook.

Peanut Butter-Chocolate Mousse Cake makes 16 servings.

The ingredients for Peanut Butter-Chocolate Mousse Cake are:

CRUST:
1 1/4 c. - chocolate cookie crumbs*
1/4 c. - finely chopped unsalted roasted peanuts
3 T. - sugar
1/2 t. - ground cinnamon
1/4 c. - unsalted butter, melted

MOUSSE:
1 1/4 c. - creamy peanut butter
1 (8 oz.) pkg. - cream cheese, softened
1 1/4 c. - powdered sugar
1 T. - vanilla extract
1 1/3 c. - whipping cream

TOPPING:
1/3 c. - whipping cream
3 T. - sugar
2 t. - instant espresso coffee powder
4 oz. - semisweet chocolate, chopped
1/2 t. - vanilla extract

Here is how you make Peanut Butter-Chocolate Mousse Cake:

Heat oven to 325. In medium bowl, stir together cookie crumbs, peanuts, 3 tablespoons sugar & cinnamon. Add melted butter; stir until evenly moistened. Press evenly into bottom & 1 inch up sides of 9-inch springform pan. Bake 10 minutes or until crust is firm. Cool.In large bowl, beat peanut butter & cream cheese at low speed until blended. Add powdered sugar & 1 tablespoon vanilla; beat until smooth. In another large bowl, beat 1 1/3 cups cream at medium-high to high speed until soft peaks form. Fold into peanut butter mixture in three parts; pour into crust. Refrigerate while preparing topping.Place 1/3 cup cream, 3 tablespoons sugar & espresso coffee powder in small saucepan; heat over medium heat until sugar dissolves, tiny bubbles appear around edge of saucepan & mixture reaches about 160 degrees, stirring occasionally. Remove from heat; add chocolate. Let stand 1 minute; stir until smooth. If necessary, return saucepan to low heat just until chocolate is completely melted, stirring constantly. Remove from heat. Stir in 1/2 teaspoon vanilla. Cool 5 minutes. Spread topping evenly over mousse filling. Cover & refrigerate until well-chilled, at least 4 hours. Store in refrigerator.TIP:*Crush chocolate wafer cookies or chocolate sandwich cookies in food processor or in a plastic bag with rolling pin.Serving Size: 16 ServingsNumber of Servings: 16Recipe submitted by SparkPeople user CPMCGILL2007.

The nutritional information for Peanut Butter-Chocolate Mousse Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 374.1

• Total Fat: 28.7 g
• Cholesterol: 50.4 mg
• Sodium: 154.0 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 1.9 g
• Protein: 6.7 g