Chocolate and Peanut Butter Mousse Cake
Do you love peanut butter? Well this will Mousse cake will delight you. Made with a delicious combination of a crunchy chocolate crackle base, white and dark chocolate cheese filling with peanut...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.copha.com.au.
Cooking tools:
- Springform pan
- Saucepan
- Mixing bowl
- Hand mixer
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Parchment paper
- Refrigerator
- Fine-mesh sieve
- Wooden spoon
- Serving platter
- Chef's knife
Ingredients
- Chocolate Crackle Base
- 90g Copha, 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
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