INGREDIENTS:
PEANUT BUTTER MOUSSE
• 8 oz cream cheese
• 3/4 cup icing sugar
• 1 cup peanut butter
• 2 teaspoons vanilla extract
• 1 cup whipping cream
• pinch of salt
.
.
CHOCOLATE PEANUT BUTTER GANACHE
• 12 oz semi-sweet chocolate
• 1 cup whipping cream
• 2 tablespoons peanut butter
.
2 x 8" Chocolate Cake
• Reece's Peanut Butter Cups halved and quartered
• chopped peanuts
• chocolate chips
• peanut butter chips
METHOD:
Bake and cool two 8" round chocolate cakes.
Begin by making the chocolate peanut butter ganache as it needs
time to cool slightly. Bring whipping
cream close to a boil either in the microwave or on the stove. Remove from heat and add chocolate and peanut
butter. Allow to sit for a couple of
minutes, and then stir until the mixture comes together smoothly.
For the peanut butter mousse, the first step is to cream the cream
cheese and icing sugar together until smooth.
Add the peanut butter, and vanilla and again, cream until smooth. Set aside.
In a seperate bowl, whip whipping cream until soft peaks form. Gently fold the whipping cream into the
peanut butter mixture until no white streaks remain. Use this to fill and cover the cake.
To assembly the cake, cover in peanut butter mousse. If desired,
place quartered peanut butter cups in the filling between the two cake layers.
Once mousse is smoothed onto the cake, pour a 1/4 cup of the ganache in the
center of the cake, and using the back of a spoon, gently work the ganache to
the edge of the cake. Continue to add
ganache in the center of the cake until the chocolate reaches the edge and
flows over the sides. Put as little or as much on as you'd like! Place halves and quarters of peanut butter
cups along the bottom border of the cake.
On the top of the cake, place halves of the cups in a circular shape and
fill center with both chips, peanuts and quartered cups.
CREDITS : JENN JOHNS
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