Chocolate Peanut Butter Pound Cake

-PEANUT BUTTER MOUSSE-
2 c Powdered Sugar, Sifted
3/4 c Creamy Peanut Butter
2 tb Creamy Peanut Butter
6 oz Cream Cheese (Room Temp)
3 tb Whipping Cream
2 lg Egg Whites

*Can use semisweet chocolate, chopped
~-
~– PEANUT BUTTER MOUSSE – Line 6-cup loaf pan with foil. Mix
together 1 1/2 cups sugar, peanut butter and cream cheese in large
bowl until smooth. Mix in cream. Beat egg whites in medium bowl until
soft peaks form. Gradually add remaining 2/3 c. sugar and beat until
stiff and shiny. Fold whites into peanut butter mixture in 2
additions. Tilt prepared pan lengthwise at 45 degree angle. Spoon in
peanut butter mousse and smooth top. (Mousse will form triangle down
length of pan.) Set pan in freezer, propping to hold angle. Freeze
until mousse is firm, about 1 hour. CHOCOLATE MOUSSE – Heat cream and
sugar in heavy small pan over very low heat, stirring just until
sugar dissolves. Transfer to med. bowl and refrigerate until well
chilled. Meanwhile, melt chocolate in top of double boiler over
simmer water, stirring until smooth – cool 5 min. Dissolve expresso
powder in hot water in small bowl. Whisk in yolks. Add mixture to
warm chocolate and stir until mixture is smooth and slightly
thickened. Let stand until batter is cooled to room tem, but not set.
Beat chilled cream to soft peaks. Fold cream into chocolate mixture
in 2 additions. Set pan with frozen peanut butter mousse flat onto
work surface. spoon chocolate mousse over frozen peanut butter
mousse. Smooth top. cover pan. Freeze until chocolate is firm, 6
hours or overnight. GLAZE – Heat cream and butter in med. saucepan
over low heat until cream simmers and butter is melted. Turn off
heat. Add chocolate and whisk until mixture is smooth. Let cool until
thickened, but still of pouring consistency, about 1 1/2 hours.
Invert loaf onto cake rack. Remove pan; remove foil. Pour glaze over
mousse and smooth all surfaces. Transfer mousse to serving platter.

Yields
12 servings