Peanut Butter Chocolate Mousse Brownie Cake

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So this was super good. I would give it a 9, but with my suggested changes, it would easily be a 9.5. This recipe came from melskitchencafe.com, and I put my changes below in bold. Essentially, I am going to change this to a torte and use the Trader Joe dark chocolate peanut butter cups instead.

Peanut Butter Chocolate Mousse Brownie Cake

    Brownie Base:   Instead of using this recipe, I am going to be using her recipe from the Double Chocolate Mousse Torte from melskitchencafe.com. Here is the link and I am just going to swap out this brownies base for the cake base in the torte http://www.melskitchencafe.com/double-chocolate-mousse-torte/

  • 10 tablespoons (1 1/4 sticks or 5 ounces) butter
  • 1 1/4 cups (9 7/8 ounces) sugar
  • 3/4 cup plus 2 tablespoons (2 7/8 ounces) unsweetened cocoa powder (natural or Dutch-process)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup (2 3/8 ounces) all-purpose flour
  • 12 ounce bag mini Reese's peanut butter cups, unwrapped and cut in half They do need to be cut because they get too cold and hard in the fridge.  

    Peanut Butter Mousse:

  • 2 ounces cream cheese, softened
  • 1/3 cup (1.5 ounces) powdered sugar I did 3 Tbs and it was plenty
  • 3/4 cup peanut butter I used Natural Jif
  • 1/2 teaspoon vanilla extract I did a full tsp.
  • 2 cups cold heavy whipping cream

    Chocolate Mousse:

  • 9 ounces semisweet chocolate, cut into chunks (or use good-melting chocolate chips) I did 8 oz and I swapped out the entire recipe for the one I use in the Chocolate Cheesecake Pie. To save you having to find the recipe, I will put it underneath this post so you can have easy access
  • 2 ounces cream cheese, softened
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups cold heavy whipping cream

    Chocolate Ganache:

  • 1/2 cup semisweet chocolate chips
  • 1/2 cup heavy cream

 

Instructions and recipe are found at link below:

So, you essentially make the cake and cool it. Then add the pb mousse. DON”T OVERMIX. I whipped the peanut butter, cream cheese and sugar together and it got super thick like pb cookie dough. I added in the cream and it thinned out perfectly, but as soon as it looks thick, stop whipping. This took maybe 30 seconds. I kept whipping and it was not as good in terms of texture, so just don’t overly zealous.

 

http://www.melskitchencafe.com/peanut-butter-chocolate-mousse-brownie-cake/

 

Chocolate Mousse I used for this dessert

8 oz. full fat Philadelphia brand cream cheese (no substitutes if you want it to taste the same, and put it at room temp)

2 T. milk

1/3 cup sugar (I only used 2 Tbs. of powdered sugar)

shake salt

1 tsp. vanilla

1 3/4 cup unwhipped cream

4 oz. bittersweet chocolate, chopped (for this recipe, I used 8 oz)

 

I altered the method here, and it was wonderful. Essentially, I mixed the cream cheese, milk, sugar, salt and vanilla together and then slowly poured in the melted chocolate. Then I just poured in the cream as a liquid and kept mixing and it was wonderful.

Comments

  1. thejohnmfamilyJune 14, 2018 at 10:13 PM

    Ok, so I got a new oven, and I think the baking time still stands true. I did about 34 minutes in my silver, aluminum pan (the older one), and it was great, but I think the 32 minutes would have been wonderful. This will not look done. In fact, it looks shiny and jiggly in the middle, but as long as the edges seem remotely set, it is done. One suggestion might be to decrease the cream to 1 3/4 cup in the peanut butter mousse to get a stronger peanut butter flavor, and perhaps do just half the chocolate mousse, so that the peanut flavor shines through. The ganache isn't as pretty as a mirror glaze, but it sure does taste wonderful. For the ganache, I did 4 oz. chocolate, 1/2 cup cream, 1 Tbs. cornstarch, shake salt, 1/2 tsp. vanilla, and 1/2 Tbs. butter.

    ReplyDelete
  2. thejohnmfamilyJuly 1, 2018 at 11:48 AM

    Cornstarch in the above comment means corn syr

    ReplyDelete
  3. thejohnmfamilyJuly 3, 2018 at 7:53 PM

    Seriously--32 minutes. 33 TOPS

    ReplyDelete

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