-PEANUT BUTTER MOUSSE-
2 c Powdered Sugar, Sifted 6 oz Cream Cheese (Room Temp)
3/4 c Creamy Peanut Butter 3 tb Whipping Cream
2 tb Creamy Peanut Butter 2 lg Egg Whites
-CHOCOLATE MOUSSE-
1 c Whipping Cream 1 1/2 ts Instant Espresso Powder
1/3 c Sugar 2 1/2 tb Hot Water
8 oz Bittersweet Chocolate * 3 Egg Yolks
-CHOCOLATE GLAZE-
2/3 c Whipping Cream 5 oz Chopped Semisweet Chocolate
5 tb Butter
GARNISH
1/3 c Fresh Raspberry (Optional) Fresh Mint Sprigs
* 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
temp, 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