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To check out: Chocolate Peanut Butter Cake
- Thread starter meryl
- Start date
I can't! I have a chocolate disorder!
http://www.discountcalendars.com/images/CA-8300%20Chocolate%20Obsession.jpg
http://www.discountcalendars.com/images/CA-8300%20Chocolate%20Obsession.jpg
It started when I was a little kid.
http://www.lifeinthefastlane.ca/wp-content/uploads/2007/09/chocolate_addiction_4sfw.jpg
http://www.lifeinthefastlane.ca/wp-content/uploads/2007/09/chocolate_addiction_4sfw.jpg
steve2-in-la
Well-known member
No chit Cherlock!
florisandy
Well-known member
Go figure! ROFL!!!
Call me an enabler---REC: Chocolate Peanut Butter Mousse Cake...
Chocolate Peanut Butter Mousse Cake
Recipe By :Tish Boyle
Serving Size : 10
Chocolate Wafer Crust:
1 1/2 cups Chocolate wafer cookie crumbs -- Nabisco Famous
4 tablespoons unsalted butter -- melted
Peanut Butter Mousse:
5 ounces cream cheese -- softened
2 tablespoons unsalted butter -- softened
1 1/4 cups confectioners' sugar
3/4 cup peanut butter -- creamy
1/4 teaspoon salt
2 1/2 cups heavy cream
Chocolate Mousse:
5 ounces bittersweet chocolate -- coarsely chopped
3 1/2 ounces milk chocolate -- coarsely chopped
1/3 cup whole milk
1/3 cup granulated sugar
1 teaspoon vanilla extract
2/3 cup Bittersweet Chocolate Glaze -- (See Recipe)
To garnish:
Chopped peanuts -- unsalted
MAKE THE CRUST
Lightly grease the bottom of a 9 x 3-inch springform pan. In a medium bowl, stir together the cookie crumbs with the melted butter until combined. Pat the crumb mixture onto the bottom of the pan in an even layer. 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 well until blended. Add the peanut butter and salt and mix until 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 cup of the whipped cream into the peanut butter mixture until almost blended. Fold in another 1 1/2 cups of the whipped cream until completely blended. Scrape the mousse into the prepared pan and spread it into an 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 chocolates 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 whipped cream into the mousse. Fold in the remaining cream until completely blended. Scrape the mousse onto the peanut butter mousse layer. Loosely cover cake and freeze for at least 1 hour, until firm.
GLAZE THE CAKE
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 pan. Pour the glaze over the top of the cake, trying not to let it drip down the sides, and using a small metal spatula, spread the glaze evenly over the top of the cake. Sprinkle the top of the cake with the peanuts.
Refrigerate the cake for at least 1 hour before serving.
About 30 minutes before serving, remove the cake from the refrigerator. To serve, slice the cake with a hot knife, wiping it clean between each cut.
Source:
"The Cake Book"
Yield:
"1 9-inch cake"
NOTES : Store in the refrigerator, loosely covered, for up to 3 days.
* Exported from MasterCook *
Bittersweet Chocolate Glaze
3 ounces bittersweet chocolate -- coarsely chopped
1/3 cup heavy cream
1/2 teaspoon vanilla extract
Place the chocolate in the bowl of a food processor and process just until finely ground. (Leave the chocolate in the processor.)
In a small 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 a piece of plastic wrap and let cool for about 10 minutes before using.
Yield:
"2/3 cup"
NOTES : STORE in an airtight container in the refrigerator for up to 2 weeks; re-warm gently in a double boiler before using.
Chocolate Peanut Butter Mousse Cake
Recipe By :Tish Boyle
Serving Size : 10
Chocolate Wafer Crust:
1 1/2 cups Chocolate wafer cookie crumbs -- Nabisco Famous
4 tablespoons unsalted butter -- melted
Peanut Butter Mousse:
5 ounces cream cheese -- softened
2 tablespoons unsalted butter -- softened
1 1/4 cups confectioners' sugar
3/4 cup peanut butter -- creamy
1/4 teaspoon salt
2 1/2 cups heavy cream
Chocolate Mousse:
5 ounces bittersweet chocolate -- coarsely chopped
3 1/2 ounces milk chocolate -- coarsely chopped
1/3 cup whole milk
1/3 cup granulated sugar
1 teaspoon vanilla extract
2/3 cup Bittersweet Chocolate Glaze -- (See Recipe)
To garnish:
Chopped peanuts -- unsalted
MAKE THE CRUST
Lightly grease the bottom of a 9 x 3-inch springform pan. In a medium bowl, stir together the cookie crumbs with the melted butter until combined. Pat the crumb mixture onto the bottom of the pan in an even layer. 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 well until blended. Add the peanut butter and salt and mix until 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 cup of the whipped cream into the peanut butter mixture until almost blended. Fold in another 1 1/2 cups of the whipped cream until completely blended. Scrape the mousse into the prepared pan and spread it into an 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 chocolates 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 whipped cream into the mousse. Fold in the remaining cream until completely blended. Scrape the mousse onto the peanut butter mousse layer. Loosely cover cake and freeze for at least 1 hour, until firm.
GLAZE THE CAKE
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 pan. Pour the glaze over the top of the cake, trying not to let it drip down the sides, and using a small metal spatula, spread the glaze evenly over the top of the cake. Sprinkle the top of the cake with the peanuts.
Refrigerate the cake for at least 1 hour before serving.
About 30 minutes before serving, remove the cake from the refrigerator. To serve, slice the cake with a hot knife, wiping it clean between each cut.
Source:
"The Cake Book"
Yield:
"1 9-inch cake"
NOTES : Store in the refrigerator, loosely covered, for up to 3 days.
* Exported from MasterCook *
Bittersweet Chocolate Glaze
3 ounces bittersweet chocolate -- coarsely chopped
1/3 cup heavy cream
1/2 teaspoon vanilla extract
Place the chocolate in the bowl of a food processor and process just until finely ground. (Leave the chocolate in the processor.)
In a small 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 a piece of plastic wrap and let cool for about 10 minutes before using.
Yield:
"2/3 cup"
NOTES : STORE in an airtight container in the refrigerator for up to 2 weeks; re-warm gently in a double boiler before using.
Rec: Chocolate Espresso Crinkles. I guess I'm an enabler too.
These are nice on a holiday cookie tray. Or whenever. ;o)
Chocolate Espresso Crinkles
8 oz. bittersweet chocolate, melted
1-3/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 tsp baking powder
2 tsp instant espresso powder
1/4 tsp salt
1 stick butter, room temperature
1-1/3 cups dark brown sugar, firmly packed
2 large eggs
1 tsp vanilla extract
1/3 cup milk
1 cup powdered sugar for rolling
1 cup granulated sugar for rolling
In a stainless steel bown set over the top of a smaller simmering pot of water (double boiler) melt bittersweet chocolate over a low simmer. When mostly melted, give a quick stir and set aside off of the heat.
In a medium bowl sift together flour, cocoa, baking powder, espresso, and salt.
In the bowl of an electric mixer beat butter and brown sugar together until they are light and fluffy. Add eggs and vanilla and beat until well combined. Add the melted chocolate and mix to combine.
With mixer on low speed, alternate adding dry ingredients and milk until just combined, beginning and ending with dry ingredients.
The dough should be pretty thick and heavy now. Leave it in the bowl, cover it with plastic wrap and place it in the refrigerator for chilling (preferably 2 hours minimum.
Preheat the oven to 350 F.
Remove the dough when it is properly chilled and using either a tablespoon cookie scoop, scoop heaping tbsp of dough then roll them in your hands to create a ball (about the size of a ping pong ball). Drop it into a bowl of granulated sugar and roll it around to cover. Transfer to a bowl of powdered sugar and roll it around again. Place it on a parchment lined baking sheet, spacing each cookie about 2 inches apart. Bake for about 11-13 minutes or until the tops crack and cookie is set. Remove from the oven and let them rest for about 5 minutes, then transfer them to a wire rack to cool.
Source: Ramekins cookie class
Pat’s notes: These are delicious
These are nice on a holiday cookie tray. Or whenever. ;o)
Chocolate Espresso Crinkles
8 oz. bittersweet chocolate, melted
1-3/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 tsp baking powder
2 tsp instant espresso powder
1/4 tsp salt
1 stick butter, room temperature
1-1/3 cups dark brown sugar, firmly packed
2 large eggs
1 tsp vanilla extract
1/3 cup milk
1 cup powdered sugar for rolling
1 cup granulated sugar for rolling
In a stainless steel bown set over the top of a smaller simmering pot of water (double boiler) melt bittersweet chocolate over a low simmer. When mostly melted, give a quick stir and set aside off of the heat.
In a medium bowl sift together flour, cocoa, baking powder, espresso, and salt.
In the bowl of an electric mixer beat butter and brown sugar together until they are light and fluffy. Add eggs and vanilla and beat until well combined. Add the melted chocolate and mix to combine.
With mixer on low speed, alternate adding dry ingredients and milk until just combined, beginning and ending with dry ingredients.
The dough should be pretty thick and heavy now. Leave it in the bowl, cover it with plastic wrap and place it in the refrigerator for chilling (preferably 2 hours minimum.
Preheat the oven to 350 F.
Remove the dough when it is properly chilled and using either a tablespoon cookie scoop, scoop heaping tbsp of dough then roll them in your hands to create a ball (about the size of a ping pong ball). Drop it into a bowl of granulated sugar and roll it around to cover. Transfer to a bowl of powdered sugar and roll it around again. Place it on a parchment lined baking sheet, spacing each cookie about 2 inches apart. Bake for about 11-13 minutes or until the tops crack and cookie is set. Remove from the oven and let them rest for about 5 minutes, then transfer them to a wire rack to cool.
Source: Ramekins cookie class
Pat’s notes: These are delicious
on the enabler band wagon.... my favorite pb brownies: REC: Suzanne's PB Brownies
Suzanne’s Peanut Butter Brownies
Makes 2 dozen bars
1 cup sifted flour
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
1 cup sugar
4 eggs
1 tsp. vanilla
1 can (16 oz) Hershey’s chocolate syrup
3/4 cups smooth peanut butter
1 tbl butter, melted
2 squares (2 oz.) semisweet chocolate (or equivalent in chocolate chips)
1-1/2 tbl. butter
Preheat oven to 350 deg. Grease a 13x9x2” baking pan. Soft flour and salt onto wax paper. Beat the stick of butter, sugar, and eggs in large bowl until light and fluffy (about 5 min.) then stir in vanilla. Stir in flour and salt just until well blended. Stir in chocolate syrup until no streaks of white remain. Pour into prepared pan. Bake for 25 min. or until center springs back when lightly touched - don’t overbake. Cool completely in pan on wire rack. Mix peanut butter with the 1 tbl. melted butter. spread evenly over top of brownies. Melt chocolate with remaining 1-1/2 tbl. butter in a small bowl, in microwave (about 1 min.). Drizzle this across the peanut butter layer in thin lines about 1” apart. Draw a wood toothpick or thin spatula across the lines, alternating directions for decoration. Let chocolate set before cutting into 24 bars.
Suzanne’s Peanut Butter Brownies
Makes 2 dozen bars
1 cup sifted flour
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
1 cup sugar
4 eggs
1 tsp. vanilla
1 can (16 oz) Hershey’s chocolate syrup
3/4 cups smooth peanut butter
1 tbl butter, melted
2 squares (2 oz.) semisweet chocolate (or equivalent in chocolate chips)
1-1/2 tbl. butter
Preheat oven to 350 deg. Grease a 13x9x2” baking pan. Soft flour and salt onto wax paper. Beat the stick of butter, sugar, and eggs in large bowl until light and fluffy (about 5 min.) then stir in vanilla. Stir in flour and salt just until well blended. Stir in chocolate syrup until no streaks of white remain. Pour into prepared pan. Bake for 25 min. or until center springs back when lightly touched - don’t overbake. Cool completely in pan on wire rack. Mix peanut butter with the 1 tbl. melted butter. spread evenly over top of brownies. Melt chocolate with remaining 1-1/2 tbl. butter in a small bowl, in microwave (about 1 min.). Drizzle this across the peanut butter layer in thin lines about 1” apart. Draw a wood toothpick or thin spatula across the lines, alternating directions for decoration. Let chocolate set before cutting into 24 bars.