Chocolate and Peanut Butter Mousse Cake

Do you love peanut butter? Well this will Mousse cake will delight you. Made with a delicious combination of a crunchy chocolate crackle base, white and dark chocolate cheese filling with peanut butter, topped with peanut brittle. This cake is perfect for entertaining and makes a great centrepiece.

40 mins (plus 3 hours chilling time)
prep
10 mins
Serves 12

Ingredients

Chocolate Crackle Base

  • 90g Copha, chopped
  • 90g dark chocolate, chopped
  • 3/4 cup icing sugar mixture, sifted
  • 1/2 cup cocoa
  • 2 1/2 cups Kellogg’s Rice Bubbles
  • 1/2 cup desiccated coconut

 

White & Dark cheesecake fillings

  • 500g cream cheese, softened
  • 1/2 cup caster sugar
  • 2 teaspoons gelatine dissolved in 1/4 cup boiling water
  • 125g dark chocolate melts, melted and cooled slightly
  • 125g white chocolate melts, melted and cooled
  • 1/4 cup smooth peanut butter
  • 300ml thickened cream, whipped
  • 4 egg whites, beaten to soft peaks
  • 2 tablespoons caster sugar, extra

 

Peanut Brittle

  • 1 cup sugar
  • ½ cup water
  • 2/3 cup roasted unsalted peanuts

Method

Chocolate Crackle Base

  1. Combine the Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted or melt in the microwave on high until melted. Remove from heat.
  2. Combine the icing sugar, cocoa, rice bubbles and coconut in a bowl, add the melted Copha mixture and mix to combine. Spoon into the base of a greased and based-lined 22cm spring-form pan. Chill until firm.

 

White & Dark cheesecake fillings

  1. Beat the cream cheese and sugar in the bowl of an electric mixer until smooth. Stir in the gelatine then divide the mixture evenly between 2 bowls. Add the melted dark chocolate to one bowl and stir well. Add the melted white chocolate and peanut butter to the other bowl and mix well. Fold half the whipped cream into each mixture.
  2. Beat the egg whites until stiff peaks, then add the extra sugar and beat until dissolved. Fold half the beaten egg whites into each of the chocolate mixtures.
  3. Spread the dark chocolate mixture over the prepared chocolate crackle base then spoon and spread the white chocolate peanut butter mixture over the top. Chill for 3 hours or until set.

 

Peanut Brittle

  1. Combine the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Bring to the boil and cook without stirring until a pale golden colour. Pour the hot toffee onto a baking paper-lined tray and scatter with peanuts. Set aside to cool and harden. Break the toffee into shards and use to decorate the cheesecake before serving.

Tip: Allow the cheesecake to sit at room temp for 30 minutes prior to serving as this makes it easier to cut.For a simpler topping use chocolate shaving made with a vegetable peeler.