Best 3 Peanut Butter Cookie Mousse Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delectable journey of flavors with our Peanut Butter Cookie Mousse Cake, a symphony of textures and tastes that will tantalize your palate. This captivating dessert features layers of creamy peanut butter mousse, rich chocolate ganache, and a crunchy peanut butter cookie crust, all harmoniously combined to create a truly unforgettable experience. Whether you're a peanut butter aficionado or a chocolate lover, this cake caters to all taste preferences. Our curated collection of recipes guides you through each step, ensuring you can recreate this masterpiece in your own kitchen. Get ready to embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE PEANUT BUTTER MOUSSE 'BOX' CAKE RECIPE BY TASTY



Chocolate Peanut Butter Mousse 'Box' Cake Recipe by Tasty image

Here's what you need: brownie mix, large eggs, vegetable oil, water, gelatin, water, smooth peanut butter, powdered sugar, whipped cream, gelatin, water, chocolate chips, heavy cream, whipped cream, peanut butter cups

Provided by Katie Aubin

Categories     Desserts

Yield 10 servings

Number Of Ingredients 15

18 oz brownie mix, 1 package
2 large eggs
½ cup vegetable oil
3 tablespoons water
½ teaspoon gelatin
1 tablespoon water
1 cup smooth peanut butter
½ cup powdered sugar
1 ½ cups whipped cream
½ teaspoon gelatin
1 tablespoon water
1 ½ cups chocolate chips
1 ½ cups heavy cream
1 ½ cups whipped cream
6 peanut butter cups, for serving

Steps:

  • Preheat the oven to 325°F (160°C).
  • Make the brownie layer: in a large bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until the batter is smooth and thick.
  • Pour the batter into an 8-inch (20-cm) springform pan and smooth the top with a spatula or knife.
  • Bake for 25 minutes. Remove from oven and use a spatula to press down the top. Let cool to room temperature.
  • Make the peanut butter mousse: in a small bowl combine the gelatin and water, and set aside.
  • In a large bowl, mix the peanut butter and powdered sugar until smooth and shiny.
  • Microwave the gelatin mix for 10 seconds, then mix into the peanut butter until thick and lumpy. Gently fold in half the whipped cream. Once incorporated, fold in the remaining whipped cream.
  • Pour into the springform pan over the brownie base and smooth the top with a spatula or knife. Freeze for 20 minutes.
  • Make the chocolate mousse: in a small bowl, combine the gelatin and water, and set aside.
  • In a large bowl, combine the chocolate chips and heavy cream. Microwave in 20-second increments, stirring between each, until melted.
  • Microwave the gelatin for 10 seconds, then add to chocolate mixture. Gently fold in half of the whipped cream. Once incorporated, fold in the remaining whipped cream.
  • Pour the batter into the springform pan over the peanut butter layer and smooth with a spatula or knife. Freeze overnight.
  • Remove cake from the freezer and release the springform. Cut the chocolate peanut butter cups into sixths and evenly place around the rim of the cake, or decorate as desired!
  • Let the cake thaw for 15 minutes, then serve.
  • Enjoy!

Nutrition Facts : Calories 796 calories, Carbohydrate 68 grams, Fat 56 grams, Fiber 4 grams, Protein 14 grams, Sugar 49 grams

PEANUT BUTTER MOUSSE CAKE



Peanut Butter Mousse Cake image

Categories     Cake     Mixer     Chocolate     Dairy     Nut     Dessert     Bake     Freeze/Chill     Easter     Picnic     Spring     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 Servings

Number Of Ingredients 17

Crust
1 9-ounce package chocolate wafer cookies
1/2 cup sugar
1 teaspoon ground cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, melted
Filling
1 18-ounce jar creamy peanut butter
2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar
2 tablespoons vanilla extract
2 cups chilled whipping cream
Topping
1/2 cup whipping cream
1/4 cup sugar
1 tablespoon instant espresso powder
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1 teaspoon vanilla extract

Steps:

  • For crust:
  • Preheat oven to 325°F. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto bottom and up sides of 10-inch-diameter springform pan. Bake until crust starts to puff and darkens slightly, about 15 minutes. Cool.
  • For filling:
  • Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.
  • For topping:
  • Combine 1/2 cup cream, 1/4 cup sugar and espresso powder in heavy medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 4 hours. (Can be prepared 2 days ahead. Cover cake and keep refrigerated.) Serve cake chilled.

PEANUT BUTTER COOKIE MOUSSE CAKE



Peanut Butter Cookie Mousse Cake image

Provided by Pamela Manovich

Categories     Cake     Milk/Cream     Chocolate     Dairy     Dessert     Freeze/Chill     Fourth of July     Kid-Friendly     Frozen Dessert     Cream Cheese     Peanut     Spring     Summer     Birthday     Party     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes one 8-inch cake

Number Of Ingredients 9

For peanut butter mousse
1 Box Peanut Butter Sandwich Girl Scout cookies
1 1/2 cups cream cheese
1 1/2 cups peanut butter
1 1/2 cups sifted powdered sugar
1 cup heavy cream
For ganache
1 12 ounce bag Hershey semi-sweet chocolate chips
1 cup heavy cream

Steps:

  • Make peanut butter mousse:
  • Crush cookies in food processor and set aside.
  • Soften cream cheese, add peanut butter, and mix well. Add powdered sugar. Whip cream until soft peaks form. Fold whipped cream into peanut mixture and set aside.
  • Make ganache:
  • Place chocolate chips in bowl and set aside. Heat heavy cream until it starts to boil. Pour over chips and stir.
  • Assembly:
  • Use an 8-inch springform pan. As a first layer, spread half of the cookie crumbs on bottom, then pour on a thin layer (about 1/3) of ganache, enough just to hold cookie crumbs. Place half of the peanut butter mousse in the pan and spread over the ganache. Place the remaining cookie crumbs on top of the mousse. Place a third of the chocolate on top of the mousse. Place remaining mousse in pan, and finish cake with remaining ganache. Place in freezer for one hour. Remove from freezer, take out of pan, and serve.

Tips:

  • Use creamy peanut butter for a smoother mousse. If your peanut butter is thick, you can soften it by microwaving it for a few seconds.
  • Make sure the cream cheese is at room temperature before you start making the mousse. This will help it mix smoothly with the other ingredients.
  • Don't overbeat the mousse. Overbeating can cause it to become grainy.
  • If you don't have a piping bag, you can use a spoon to spread the mousse onto the cookies.
  • For a more decadent dessert, top the mousse cake with chopped peanuts or chocolate chips.

Conclusion:

This peanut butter cookie mousse cake is a delicious and easy-to-make dessert. It's perfect for any occasion, from birthday parties to potlucks. The creamy peanut butter mousse is light and fluffy, and it pairs perfectly with the chocolate cookie crust. You won't be disappointed with this recipe!

Related Topics