Peanut Butter Chocolate Mousse Cake

Peanut Butter Chocolate Mousse Cake

This decadent Peanut Butter Chocolate Mousse Cake is a dream for dessert lovers, combining a chewy brownie base with layers of creamy peanut butter mousse, rich chocolate mousse, and a luscious chocolate whipped cream. Topped with mini Reese's, it's the ultimate indulgence!

📝 Ingredients:

• For the Brownie Layer:

• 18.4 oz box brownie mix (designed for an 8x8-inch pan)
• 8 oz bag mini Reese’s

• For the Peanut Butter Mousse:

• 1 teaspoon + 1/8 teaspoon powdered gelatin
• 1 1/2 tablespoons water
• 9 oz peanut butter chips
• 2 1/4 cups heavy whipping cream
• 1/4 cup powdered sugar

• For the Chocolate Mousse:

• 1 teaspoon + 1/8 teaspoon powdered gelatin
• 1 1/2 tablespoons water
• 9 oz semi-sweet chocolate chips
• 2 1/4 cups heavy whipping cream
• 1/4 cup powdered sugar

• For the Chocolate Whipped Cream:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1/4 cup natural unsweetened cocoa (such as Hershey’s Special Dark Cocoa)

📋 Instructions:

1️⃣ Prepare the Brownie Layer:

Preheat & Prepare: Preheat your oven according to the instructions on the brownie mix box. Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

Bake Brownie: Prepare the brownie batter as directed on the box. Pour the batter into the prepared pan and bake according to the package instructions. Once baked, allow the brownie to cool completely.

Set the Base: Once cooled, place the brownie back into the springform pan. Line the sides of the pan with parchment paper, allowing it to extend a few inches above the pan's edge. Evenly distribute the mini Reese's on top of the brownie layer. Set aside.

2️⃣ Make the Peanut Butter Mousse:

Bloom Gelatin: In a small bowl, sprinkle gelatin over water and let it sit for about 5 minutes.

Heat Cream: In a microwave-safe bowl, microwave 3/4 cup of heavy cream until it reaches a full boil.

Combine: Add the gelatin mixture to the hot cream and whisk until the gelatin is fully dissolved. Pour the mixture over the peanut butter chips and let it sit for a minute before whisking until smooth. Set aside to cool for about 5 minutes.

Whip Cream: In a separate bowl, whip the remaining 1 1/2 cups of heavy cream at high speed until it begins to thicken. Add the powdered sugar and continue whipping until stiff peaks form.

Fold Together: Fold about a third of the whipped cream into the cooled peanut butter mixture until well combined, then gently fold in the remaining whipped cream.

Layer Mousse: Spread the peanut butter mousse evenly over the brownie and Reese's layer. Place in the refrigerator for 1-2 hours, until firm.

3️⃣ Make the Chocolate Mousse:

Bloom Gelatin: In a small bowl, sprinkle gelatin over water and let it sit for about 5 minutes.

Heat Cream: Microwave 3/4 cup of heavy cream until it reaches a full boil.

Combine: Add the gelatin mixture to the hot cream and whisk until the gelatin is dissolved. Pour the mixture over the chocolate chips and let it sit for a minute before whisking until smooth. Set aside to cool for about 5 minutes.

Whip Cream: In a separate bowl, whip the remaining 1 1/2 cups of heavy cream at high speed until it begins to thicken. Add the powdered sugar and continue whipping until stiff peaks form.

Fold Together: Fold about a third of the whipped cream into the cooled chocolate mixture until well combined, then gently fold in the remaining whipped cream.

Layer Mousse: Spread the chocolate mousse evenly over the peanut butter mousse. Place in the refrigerator for 2-3 hours, until completely firm.

4️⃣ Finish the Cake:

Make Chocolate Whipped Cream: Whip 1 1/2 cups of heavy cream at high speed until it begins to thicken. Add powdered sugar and cocoa, and continue whipping until stiff peaks form.

Assemble: Carefully remove the mousse cake from the springform pan and place it on a serving plate. Frost the outside of the cake with the chocolate whipped cream.

Garnish: Decorate the cake with additional mini Reese's. Refrigerate until ready to serve.

⏰ Time & Servings:

• Prep Time: 45 minutes
• Cook Time: 30-35 minutes (for the brownie)
• Chill Time: 4-5 hours
• Total Time: 5-6 hours
• Yield: 14-16 slices

This Peanut Butter Chocolate Mousse Cake is a rich, layered masterpiece perfect for any chocolate and peanut butter lover! Each bite offers a delightful contrast of textures and flavors, making it an unforgettable dessert for any occasion.