Peanut Butter Mousse Cake With Chocolate Crust (refrigerator)

Total Time: 49 mins Preparation Time: 45 mins Cook Time: 4 mins

Ingredients

• Servings: 12
• 1 (9 ounce) package chocolate wafer crumbs
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 10 tablespoons butter, melted
• 2 cups creamy peanut butter
• 2 (8 ounce) packages cream cheese, room temperature
• 2 cups powdered sugar
• 1 1/2 tablespoons vanilla (yes tablespoon!)
• 2 cups whipping cream (unwhipped)
• 1/2 cup whipping cream (unwhipped)
• 1/4 cup sugar
• 1 tablespoon instant espresso powder
• 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
• 1 teaspoon vanilla

Recipe

• 1 for the crust: set oven to 325°f.
• 2 in a food processor blend the wafers, sugar and cinnamon to fine crumbs.
• 3 add in melted butter and blend with on/off turns.
• 4 press the crumb mixture onto bottom and up sides of a 10-inch springform pan (this can be prepared well in advance).
• 5 bake for about 15 minutes, or until crust starts to puff up and darkens; cool completely.
• 6 for the filling: using an electric mixer, beat the 2 cups peanut butter and softened cream cheese in a large bowl until well blended.
• 7 add in powdered sugar, and 1-1/2 tablespoons vanilla; beat well until blended.
• 8 using clean beaters beat the 2 cups whipping cream in a bowl until stiff peaks form.
• 9 using a spatula fold into peanut butter mixture in three or four additions.
• 10 spoon into prepared cooled crust.
• 11 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.
• 12 add in the chopped chocolate; whisk until melted and smooth.
• 13 whisk in 1 teaspoon vanilla; cool for 6 minutes.
• 14 spread topping evenly over the filling.
• 15 refrigerate cake until cold (about 5 hours, longer is better!).
• 16 serve cake chilled and keep refrigerated.