Heavenly Snickers Mousse Delight
Ingredients:
For the Rich Chocolate Peanut Sponge Cake:
2 eggs, separated
¼ tsp salt
⅓ cup (70g) sugar
⅔ cup (70g) ground toasted unsalted peanuts
¼ cup (30g) unsweetened cocoa powder
For the Luscious Caramel Peanut Layer:
1 cup (200g) sugar
3 tbsp (45ml) water
3.5 oz (100g) whipping cream
4 tbsp (60g) unsalted butter
1 tsp (5g) salt
1 tsp (5g) vanilla extract
½ tbsp (5g) gelatin powder
2 tbsp (30ml) water (for dissolving gelatin)
1 cup (100g) unsalted peanuts (toasted)
For the Creamy Peanut Butter Cheesecake Mousse:
1¼ cup (300g) cream cheese
½ cup (120g) creamy peanut butter
½ cup (60g) powdered sugar
1 tsp (5g) vanilla extract
2½ tsp (7g) gelatin powder
3 tbsp (45ml) water
1¼ cup (300g) whipping cream (35% fat, chilled)
For the Silky Chocolate Glaze:
6 oz (180g) semisweet chocolate
¾ cup (180g) whipping cream
2½ tbsp (37ml) milk
2½ tbsp (37g) unsalted butter (room temperature)
For the Final Touches:
3 tbsp (45g) creamy peanut butter
Chopped peanuts
Peanut halves
Directions:
Prepare the Rich Chocolate Peanut Sponge Cake:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
Beat the Egg Yolks:
In a medium bowl, beat the egg yolks with half of the sugar (about 2 ½ tbsp) until light and creamy.
Whip the Egg Whites:
In a separate clean bowl, add the salt to the egg whites and beat until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
Combine the Mixtures:
Gently fold the egg yolk mixture into the egg whites. Sift the ground toasted peanuts and cocoa powder together and fold them into the egg mixture until just combined.
Bake the Sponge:
Pour the batter into the prepared cake pan and smooth the top. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
Prepare the Luscious Caramel Peanut Layer:
Make the Caramel:
In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and allow the mixture to boil until it turns a deep amber color.
Add the Cream and Butter:
Carefully add the whipping cream and butter to the caramel, stirring constantly. The mixture will bubble up, so be cautious. Stir in the salt and vanilla extract.
Dissolve the Gelatin:
In a small bowl, dissolve the gelatin powder in 2 tablespoons of water. Let it sit for 5 minutes, then stir the gelatin into the warm caramel until fully dissolved.
Add the Peanuts:
Fold in the toasted peanuts. Pour the caramel peanut mixture over the cooled sponge cake in the cake pan, spreading it evenly. Refrigerate to set.
Prepare the Creamy Peanut Butter Cheesecake Mousse:
Beat the Cream Cheese:
In a large mixing bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
Dissolve the Gelatin:
In a small bowl, dissolve the gelatin powder in 3 tablespoons of water. Let it sit for 5 minutes, then gently heat until the gelatin is fully dissolved. Let it cool slightly.
Whip the Cream:
In a separate bowl, whip the chilled heavy cream until stiff peaks form.
Combine the Mixtures:
Fold the dissolved gelatin into the peanut butter mixture. Gently fold in the whipped cream until fully combined.
Spread the Mousse:
Spread the peanut butter cheesecake mousse over the caramel peanut layer. Smooth the top and refrigerate for at least 4 hours or until fully set.
Prepare the Silky Chocolate Glaze:
Make the Glaze:
Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream and milk until just simmering. Pour the hot cream mixture over the chocolate and let it sit for 2 minutes, then stir until smooth. Add the softened butter and stir until fully melted and combined.
Glaze the Cake:
Pour the chocolate glaze over the set mousse layer, spreading it evenly. Refrigerate the cake for another 30 minutes to set the glaze.
Final Touches:
Add the Finishing Touches:
Warm the creamy peanut butter in the microwave for a few seconds until it is pourable. Drizzle the peanut butter over the top of the cake in a decorative pattern. Garnish with chopped peanuts and peanut halves.
Serve:
Slice and serve this indulgent Heavenly Snickers Mousse Delight chilled, and enjoy the layers of rich chocolate, creamy peanut butter, and luscious caramel.
Enjoy:
Enjoy this decadent dessert that’s sure to impress with its combination of flavors and textures!
Prep Time: 45 minutes | Cooking Time: 20 minutes | Total Time: 6 hours (including chilling time)
Kcal: 450 kcal per serving | Servings: 12-14 servings
