Peanut Butter Mousse Cake With Chocolate Crust Refrigerator

If you only make one cake this month, then this is one you will have to try. Better than any dessert that is served in a fancy restaurant. This cake can be prepared up to 2 days in advance, covered with a cake dome and refrigerated until ready to serve. To save time prepare the crust a day ahead. This is one dessert you should not pass up! Plan ahead this needs to chill for a minimum of 5 hours before serving. Cooking time is 5 hours chilling time.

Steps

For the crust: set oven to 325f.

In a food processor blend the wafers , sugar and cinnamon to fine crumbs.

Add in melted butter and blend with on / off turns.

Press the crumb mixture onto bottom and up sides of a 10-inch springform pan.

Bake for about 15 minutes , or until crust starts to puff up and darkens.

Cool completely.

For the filling: using an electric mixer , beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended.

Add in powdered sugar , and 1-1 / 2 tablespoons vanilla.

Beat well until blended.

Using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.

Using a spatula fold into peanut butter mixture in three or four additions.

Spoon into prepared cooled crust.

For the topping: combine 1 / 2 cup whipping cream , 1 / 4 cup sugar and espresso powder in a heavy medium saucepan.

Stir over medium heat until the espresso powder dissolves and mixture comes to a simmer.

Remove from heat.

Add in the chopped c.

Ingredients

chocolate wafer crumbs, sugar, cinnamon, butter, creamy peanut butter, cream cheese, powdered sugar, vanilla, whipping cream, instant espresso powder, bittersweet chocolate