Chocolate and Peanut Butter Mousse Cake | Kremelta

Ingredients

• Chocolate Crackle Base
• 90g Kremelta, chopped
• 90g dark chocolate, chopped
• ¾ cup icing sugar mixture, sifted
• ½ cup cocoa
• 2 ½ cups Kellogg’s Rice Bubbles
• ½ cup desiccated coconut
•  
• White & Dark cheesecake fillings
• 500g cream cheese, softened
• ½ cup caster sugar
• 2 teaspoons gelatine dissolved in 1/4 cup boiling water
• 125g dark chocolate melts, melted and cooled slightly
• 125g white chocolate melts, melted and cooled
• ¼ cup smooth peanut butter
• 300ml thickened cream, whipped
• 4 egg whites, beaten to soft peaks
• 2 tablespoons caster sugar, extra
• Peanut Brittle
• 1 cup sugar
• ½ cup water
• ⅔ cup roasted unsalted peanuts