I decided to rethink my choice of a Passover Dessert when experienced "macaroon" users warned me that they may not make the greatest crust (thank you, thank you, thank you).
I 'sorta' made the recipe below - well, at least the mousse part of it (yum!!!!!!!). For the crust I used some combo (a handful of this, a smidgeon of that
of: chopped salted peanuts, melted unsalted butter, brown sugar, and matzo meal). Once patted into the springform pan I toasted it.
Then I topped it with the mouuse and covered it in pure chocolate ganache (just cream and chocolate - and more of each than the recipe asks for).
Peanut Butter-Chocolate Mousse Cake
Crust:
1 1/4 cups chocolate cookie crumbs
1/4 cup finely chopped unsalted roasted peanuts
3 T. sugar
1/2 tsp. ground cinnamon
1/4 cup unsalted butter, melted
Mousse
1 1/4 cups creamy peanut butter (not natural)
1 (8 oz.) pkg. cream cheese, softened
1 1/4 cups powdered sugar
1 T. vanilla extract
1 1/3 cups whipping cream
Topping:
1/3 cup whipping cream
3 T. sugar
2 tsp. instant espresso coffee powder
4 oz. semisweet chocolate, chopped
1/2 tsp. vanilla extract
1. Heat oven to 325F. In medium bowl, stir together cookie crumbs, peanuts, 3 T. sugar and cinnamon. Add melted butter; stir evenly into bottom and 1 inch up sides of 9-inch spring-form pan. Bake 10 minutes or until crust is firm.
2. In large bowl, beat peanut butter and cream cheese at low speed until blended. Add powdered sugar and 1 T. vanilla; beat until smooth.
3. In another large bowl, beat 1 1/3 cups cream at medium-high to high speed until soft peaks form. Fold into peanut butter mixture in three parts; pour into crust. Place in refrigerator while preparing topping.
4. Place 1/3 cup cream, 3 T. sugar and espresso coffee powder in small saucepan; heat over medium heat until sugar dissolves, tiny bubbles around of saucepan mixture reaches about 160F, stirring occasionally. Remove from heat; add chocolate. Let stand 1 minute; stir until smooth. If necessary, return saucepan to low heat just until chocolate is completely melted, stirring constantly. Remove from heat; stir in 1/2 tsp vanilla. Cool 5 minutes. Spread topping evenly over mousse filling. Cover and refrigerate until well-chilled, at least 4 hours. Store in refrigerator.
Tip: Look for 100% chocolate cookie crumbs, such as the Oreo brand (not Oreo Crunchies). If you can’t find chocolate cookie crumbs, purchase chocolate wafer cookies and crush them into fine crumbs.
Source: Cooking Pleasures, Aug/Sept. 2004
I 'sorta' made the recipe below - well, at least the mousse part of it (yum!!!!!!!). For the crust I used some combo (a handful of this, a smidgeon of that
of: chopped salted peanuts, melted unsalted butter, brown sugar, and matzo meal). Once patted into the springform pan I toasted it.Then I topped it with the mouuse and covered it in pure chocolate ganache (just cream and chocolate - and more of each than the recipe asks for).
Peanut Butter-Chocolate Mousse Cake
Crust:
1 1/4 cups chocolate cookie crumbs
1/4 cup finely chopped unsalted roasted peanuts
3 T. sugar
1/2 tsp. ground cinnamon
1/4 cup unsalted butter, melted
Mousse
1 1/4 cups creamy peanut butter (not natural)
1 (8 oz.) pkg. cream cheese, softened
1 1/4 cups powdered sugar
1 T. vanilla extract
1 1/3 cups whipping cream
Topping:
1/3 cup whipping cream
3 T. sugar
2 tsp. instant espresso coffee powder
4 oz. semisweet chocolate, chopped
1/2 tsp. vanilla extract
1. Heat oven to 325F. In medium bowl, stir together cookie crumbs, peanuts, 3 T. sugar and cinnamon. Add melted butter; stir evenly into bottom and 1 inch up sides of 9-inch spring-form pan. Bake 10 minutes or until crust is firm.
2. In large bowl, beat peanut butter and cream cheese at low speed until blended. Add powdered sugar and 1 T. vanilla; beat until smooth.
3. In another large bowl, beat 1 1/3 cups cream at medium-high to high speed until soft peaks form. Fold into peanut butter mixture in three parts; pour into crust. Place in refrigerator while preparing topping.
4. Place 1/3 cup cream, 3 T. sugar and espresso coffee powder in small saucepan; heat over medium heat until sugar dissolves, tiny bubbles around of saucepan mixture reaches about 160F, stirring occasionally. Remove from heat; add chocolate. Let stand 1 minute; stir until smooth. If necessary, return saucepan to low heat just until chocolate is completely melted, stirring constantly. Remove from heat; stir in 1/2 tsp vanilla. Cool 5 minutes. Spread topping evenly over mousse filling. Cover and refrigerate until well-chilled, at least 4 hours. Store in refrigerator.
Tip: Look for 100% chocolate cookie crumbs, such as the Oreo brand (not Oreo Crunchies). If you can’t find chocolate cookie crumbs, purchase chocolate wafer cookies and crush them into fine crumbs.
Source: Cooking Pleasures, Aug/Sept. 2004