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
--CHOCOLATE MOUSSE
-- 1 c Whipping Cream
1/3 c Sugar 8 oz Bittersweet Chocolate * 1 1/2 ts Instant Espresso Powder 2 1/2 tb Hot Water 3 Egg Yolks
--CHOCOLATE GLAZE
-- 2/3 c Whipping Cream
5 tb Butter 5 oz Chopped Semisweet Chocolate
--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
Your opinion: What do you like / dislike about the recipe? Did it come out the way you expected it?
TOPIC: Chocolate Peanut Butter Pound Cake
This site uses Cookies to dispense or record information with regards to your visit. By continuing to use this site you agree to the terms outlined in our Cookies used here: Privacy / Disclaimer,
|