Chocolate Peanut Butter Mousse Cake

CHOOCOLATE WAFER CRUST

1½ cups (6.3 oz/180 g) Nabisco Famous Chocolate Wafer Cookie crumbs or Oreo cookie crumbs
4 tablespoons (2 oz/57 g) unsalted butter melted

PEANUT BUTTER MOUSSE

CHOCOLATE MOUSSE

BITTERSWEET CHOCOLATE GLAZE

MAKE THE CRUST

Lightly grease the bottom pf a 9 x3 inch springform pan. In a medium bowl, stir together the crumbs with the melted butter until combined. Press the crumb mixture evenly onto the bottom of pan. Refrigerate the crust while you make the peanut butter mousse.

MAKE THE PEANUT BUTTER MOUSSE

In the bowl of an electric mixer, using the paddle attachment beat the cream cheese and butter at medium-low speed until creamy, about 1 minute. Add the confectioners’ sugar and mix until well blended. Add the the peanut butter and salt and mix until well blended, scraping down the sides of the bowl as necessary. Remove the bowl from the mixer stand and set aside.
In a clean mixer bowl, using the whisk attachment, beat the heavy cream at high speed until soft peaks form. Gently fold 1 cu of the whipped cream into the peanut butter mixture until almost blended. Fold in another 1½ cups of the whipped cream until completely blended.
Scrape the mousse into the prepared pan and spread it into and even layer. Refrigerate while you make the chocolate mousse. cover the remaining whipped cream and refrigerate until ready to use.

MAKE THE CHOCOLATE MOUSSE

Place the chocolate in the bowl of a food processor and process until finely ground. (leave the chocolate in the food processor.)
In a small saucepan combine the milk and sugar and bring to a boil over medium heat, stirring frequently until the sugar dissolves. With the food processor running, pour the hot milk through the feed tube, and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla extract, and process until blended. Scrape the mixture into a large bowl.
Using a rubber spatula, gently fold one-third of the reserved cream into the mousse. Fold in the remaining cream until completely blended. Scrape the mouse onto the peanut butter mousse layer. loosely cover the cake and freeze for at 1 hour until firm.

FOR THE GLAZE

Place the chocolate in the bowl of a food processor and process just until finely ground. (Leave the chocolate in the processor.)
In a saucepan, bring the cream to a boil. remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with plastic wrap and let it cool for about 10 minutes before using. Gently reheat over a double boiler if it becomes to thick.

TO ASSEMBLE

Run a sharp thin-bladed knife under hot water and wipe dry, then run the knife between the cake and the side of the pan to release the cake; reheat the knife as necessary. Remove the side of the. Pour the glaze over the top of the cake try not to let it drip down the sides, and using a small spatula, spread the glaze evenly over the top of the cake. Sprinkle the top of the cake with the chopped sugared peanuts( available at Trader Joe’s) or regular toasted peanuts.
Refrigerate the cake for at least 1 hour before serving.
About 30 minutes before serving, remove from the refrigerator. To serve, slice the cake with a hot knife, wiping it clean between each cut.

Can be refrigerated, covered loosely for up to 3 days. Recipe from: The Cake Book by Tish Boyle

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