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Ingredients
- 2 c. confectioners' sugar, sifted
- 3/4 c. + 2 T creamy peanut butter (don't use freshly grnd or possibly old fashioned style)
- 6 ounce cream cheese, room temperature
- 3 T whipping cream
- 2 lg. egg whites
- 8 ounce bittersweet (not unsweetened) or possibly semi sweet chocolate, minced
- 1 1/2 teaspoon espresso pwdr
- 2 1/2 T warm water
- 3 egg yolks
- 2/3 c. whipping cream
- 5 T unsalted butter, diced
- 5 ounce semi-sweet chocolate, finely minced
Directions
- Mix peanut butter mousse. Pour into 6 cup loaf pan (foil lined). Refrigerate 1 hour. Mix chocolate mousse (heat those chocolate pcs). Spoon chocolate mousse over peanut butter mousse. Freeze at least six hrs till hard.
- Heat cream and butter in medium saucepan over low heat till butter melts. Turn off heat. Add in chocolate and beat with a wire whisk till smooth. Let cool till thickened, but still of pouring consistency, about 1 1/2 hrs. Invert loaf onto cake rack. Remove pan; remove foil. Pour glaze over mousse and smooth all surfaces.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 916g | |
| Calories 3795 | |
| Calories from Fat 2450 | 65% |
| Total Fat 287.23g | 359% |
| Saturated Fat 130.8g | 523% |
| Trans Fat 0.0g | |
| Cholesterol 358mg | 119% |
| Sodium 1718mg | 72% |
| Potassium 2833mg | 81% |
| Total Carbs 301.2g | 80% |
| Dietary Fiber 35.4g | 118% |
| Sugars 216.66g | 144% |
| Protein 83.15g | 133% |
