Craving a delectable dessert that's both light and fluffy? Look no further than our curated selection of peanut butter mousse cake recipes. This delectable treat combines the sweet, salty, and nutty flavors of peanut butter into a creamy mousse, perfectly balanced atop a tender cake base. Whether you're a seasoned baker or a novice in the kitchen, we have compiled a list of easy-to-follow recipes that cater to all skill levels. Get ready to indulge in a symphony of flavors and textures that will tantalize your taste buds and leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
RAW VEGAN CHOCOLATE MOUSSE CAKE WITH A PEANUT BUTTER SWIRL
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
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
Categories Cake Mixer Chocolate Dairy Nut Dessert Bake Freeze/Chill Easter Picnic Spring Summer Chill Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 16 Servings
Number Of Ingredients 17
Steps:
- For crust:
- Preheat oven to 325°F. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto bottom and up sides of 10-inch-diameter springform pan. Bake until crust starts to puff and darkens slightly, about 15 minutes. Cool.
- For filling:
- Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.
- For topping:
- Combine 1/2 cup cream, 1/4 cup sugar and espresso powder in heavy medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 4 hours. (Can be prepared 2 days ahead. Cover cake and keep refrigerated.) Serve cake chilled.
PEANUT BUTTER COOKIE MOUSSE CAKE
Provided by Pamela Manovich
Categories Cake Milk/Cream Chocolate Dairy Dessert Freeze/Chill Fourth of July Kid-Friendly Frozen Dessert Cream Cheese Peanut Spring Summer Birthday Party Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes one 8-inch cake
Number Of Ingredients 9
Steps:
- Make peanut butter mousse:
- Crush cookies in food processor and set aside.
- Soften cream cheese, add peanut butter, and mix well. Add powdered sugar. Whip cream until soft peaks form. Fold whipped cream into peanut mixture and set aside.
- Make ganache:
- Place chocolate chips in bowl and set aside. Heat heavy cream until it starts to boil. Pour over chips and stir.
- Assembly:
- Use an 8-inch springform pan. As a first layer, spread half of the cookie crumbs on bottom, then pour on a thin layer (about 1/3) of ganache, enough just to hold cookie crumbs. Place half of the peanut butter mousse in the pan and spread over the ganache. Place the remaining cookie crumbs on top of the mousse. Place a third of the chocolate on top of the mousse. Place remaining mousse in pan, and finish cake with remaining ganache. Place in freezer for one hour. Remove from freezer, take out of pan, and serve.
PEANUT BUTTER MOUSSE CAKE WITH CHOCOLATE CRUST (REFRIGERATOR)
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
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:
- For a smoother mousse, make sure the cream is very cold before whipping it.
- To prevent the mousse from curdling, make sure the cream cheese is at room temperature before beating it with the sugar.
- If you want a more intense peanut butter flavor, use a natural peanut butter that has no added sugar or oil.
- For a lighter cake, use a gluten-free flour blend.
- To make the cake more moist, add a cup of brewed coffee to the batter.
- For a richer cake, use dark chocolate instead of semi-sweet chocolate.
- To make the cake more festive, decorate it with chopped peanuts, chocolate shavings, or whipped cream.
Conclusion:
This peanut butter mousse cake is a delicious and decadent dessert that is perfect for any occasion. With its creamy mousse filling, moist chocolate cake, and rich peanut butter flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this peanut butter mousse cake a try. You won't be disappointed!
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