Fluffy peanut butter mousse in a buttery cookie shell, generously topped with chocolate ganache – incredibly tasty and even easier to put together.


26-28 chocolate sandwich cookies (I’m particular to TJ’s)
4 tablespoons butter

Peanut Butter Mousse:
1 cup heavy cream
1 cup peanut butter (I prefer creamy, crunchy will work fine too)
1 cup powdered sugar
1 tsp vanilla extract
8 oz mascarpone cream cheese
Sea salt to finsih

3 oz dark chocolate (55%+)
1/3 cup powdered sugar
1/4 cup milk

Preheat oven to 350

– Blitz the cookies in a blender or food processor
– Add molten butter to crushed cookies and mix
– Butter a 9″ spring form pan
– Shape the cookie mixture into a shell
– Bake for 10 minutes at 350
– Remove from the oven and cool completely

– Whip the cream to stiff peaks and set aside
– Mix peanut butter, powdered sugar and mascarpone on low – speed
– Fold in whipped cream
– Evenly spread the mousse in the cooled cookie shell
– Refrigerate for at least 2 hours

– Melt the chocolate and butter
– Remove from heat and stir in sugar
– Let cool slightly and stir in milk

– Pour the ganache over the set mousse
– Sprinkle generously with sea salt
– Cover and refrigerate for 2-4 more hours or overnight

Video: Thunderbeast
Music: “Disco High” – UltraCat (freemusicarchive.org)



FOODporn.pl Peanut Butter Chocolate Cake – Step By Step Foodporn

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