Best 2 Chocolate Peanut Butter Mousse Cake Recipes

Chocolate peanut butter mousse cake is a decadent and indulgent dessert that is perfect for any occasion. This delicious cake is made with a chocolate cake layer, a peanut butter mousse filling, and a chocolate ganache topping. The combination of chocolate and peanut butter is a classic flavor combination that is sure to please everyone. If you are looking for a special dessert to impress your friends and family, this chocolate peanut butter mousse cake is the perfect choice.

Here are our top 2 tried and tested recipes!

RAW VEGAN CHOCOLATE MOUSSE CAKE WITH A PEANUT BUTTER SWIRL

Raw Vegan Chocolate Mousse Cake with a Peanut Butter Swirl image

This vegan and gluten-free chocolate mousse cake has a no-bake date and coconut crust. With a peanut butter swirl, it tastes just like a Reese's®! Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months.

Provided by Justin Moldenhauer

Categories 100+ Everyday Cooking Recipes Vegan Desserts

Time 5h15m

Yield 16

Number Of Ingredients 12

Ingredients

2 cups shredded unsweetened coconut
3 tablespoons cacao powder
1 teaspoon vanilla extract
1 pinch pink Himalayan salt
1 cup pitted fresh dates
1 (14 ounce) can unsweetened coconut milk
1 cup cacao butter
¾ cup cacao powder
½ cup agave nectar
1 teaspoon vanilla extract
1 pinch pink Himalayan salt
3 tablespoons peanut butter

Steps:

Combine coconut, cacao powder, vanilla extract, and salt in a blender for the crust; pulse briefly to mix. Add dates and process until dates are finely chopped and the mixture starts to clump. Gently press crust mixture into a 9-inch pie plates and place in the refrigerator to firm while you prepare the filling.
Combine coconut milk, cacao butter, cacao powder, agave, vanilla extract, and salt in a high-speed blender; blend on low speed until combined; mixture will still be white and chunky. Continue blending on high speed until mixture is slightly hot to the touch, about 3 minutes; mixture will be about 110 degrees F (45 degrees C).
Pour filling into the firm crust and return, uncovered, to the refrigerator for 30 minutes. Dollop small bits of peanut butter on top of the filling and drag a knife through to make peanut butter swirls. Refrigerate until set, 4 1/2 hours to overnight. Slice and serve.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 23.1 g, Fat 30.4 g, Fiber 6 g, Protein 3.3 g, SaturatedFat 21.4 g, Sodium 40.9 mg, Sugar 8.7 g

PEANUT BUTTER MOUSSE CAKE WITH CHOCOLATE CRUST (REFRIGERATOR)

Peanut Butter Mousse Cake With Chocolate Crust (Refrigerator) image

If you only make one cake this month, then this is one you will have to try. Better than any dessert that is served in a fancy restaurant. This cake can be prepared up to 2 days in advance, covered with a cake dome and refrigerated until ready to serve. To save time prepare the crust a day ahead. This is one dessert you should not pass up! Plan ahead this needs to chill for a minimum of 5 hours before serving. Cooking time is 5 hours chilling time.

Provided by Kittencalrecipezazz

Categories Dessert

Time 49m

Yield 12-14 serving(s)

Number Of Ingredients 14

Ingredients

1 (9 ounce) package chocolate wafer crumbs
1/2 cup sugar
1 teaspoon cinnamon
10 tablespoons butter, melted
2 cups creamy peanut butter
2 (8 ounce) packages cream cheese, room temperature
2 cups powdered sugar
1 1/2 tablespoons vanilla (yes tablespoon!)
2 cups whipping cream (unwhipped)
1/2 cup whipping cream (unwhipped)
1/4 cup sugar
1 tablespoon instant espresso powder
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
1 teaspoon vanilla

Steps:

For the crust: set oven to 325°F.
In a food processor blend the wafers, sugar and cinnamon to fine crumbs.
Add in melted butter and blend with on/off turns.
Press the crumb mixture onto bottom and up sides of a 10-inch springform pan (this can be prepared well in advance).
Bake for about 15 minutes, or until crust starts to puff up and darkens; cool completely.
For the filling: using an electric mixer, beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended.
Add in powdered sugar, and 1-1/2 tablespoons vanilla; beat well until blended.
Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.
Using a spatula fold into peanut butter mixture in three or four additions.
Spoon into prepared cooled crust.
For the topping: combine 1/2 cup whipping cream, 1/4 cup sugar and espresso powder in a heavy medium saucepan; stir over medium heat until the espresso powder dissolves and mixture comes to a simmer; remove from heat.
Add in the chopped chocolate; whisk until melted and smooth.
Whisk in 1 teaspoon vanilla; cool for 6 minutes.
Spread topping evenly over the filling.
Refrigerate cake until cold (about 5 hours, longer is better!).
Serve cake chilled and keep refrigerated.

Tips:

Use high-quality chocolate for the best flavor. A dark chocolate with a cocoa content of 70% or higher is a good choice.
Make sure the cream is cold before whipping it. This will help it to whip up quickly and smoothly.
Don't overbeat the cream. If you overbeat it, it will become grainy and stiff.
Fold the whipped cream into the chocolate mixture gently. Overmixing will cause the mousse to deflate.
Chill the mousse for at least 4 hours before serving. This will allow it to set properly.
To make the peanut butter mousse, simply substitute peanut butter for the chocolate in the recipe.
For a vegan version of the mousse, use coconut cream instead of heavy cream.

Conclusion:

Chocolate peanut butter mousse cake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich chocolate flavor, creamy peanut butter filling, and fluffy mousse topping, this cake is sure to be a hit with everyone who tries it.