Posted on Friday, 24th February 2012 by Grace
I love to entertain and these mini Chocolate Peanut Butter Mousse Cakes are the types of desserts I like to prepare for a cocktail party or a barbecue. I usually make a trio of mini desserts, including a cake option and a couple of “spoon” desserts (what Italians like to refer to as “Dolci al Cucchiaio“). This provides a variety from which my guests can choose and because they’re small enough, they can (and usually do) indulge in more than one.
And I’ll tell you a secret about me. I actually enjoy the preparations as much as the party. I love everything from choosing the menu, to cooking and setting the scene for the party. I used to drive Moe crazy during the preparations. That’s because everything always had to be “just so” and he would always say, “You’re making way too much food!” He was usually right but I’m a firm believer that you can never have too much food or drink at a party. It’s better to have too much rather than not enough, don’t you agree?
Plus you never know when you’re going to have a few extra guests join in on the fun. The last thing I want to be worrying about when my family and friends are here is if I have enough food to feed everyone. And I’ve never met a guest that wasn’t happy to take treats home. We used to entertain often especially outdoors in the warmer summer months. We even designed our backyard around the whole concept of entertaining. Our family and friends refer to it as our “resort”. At times it felt like we were entertaining every weekend.
It sure was a ton of work.
Here’s another secret about me. I miss those days.
I learned a valuable lesson from entertaining so often. It’s called KISS – keep it simple, stupid!
It took me a while to come to that conclusion. I had to be dragged along kicking and screaming, but I eventually got there. And thankfully so. Entertaining can be stressful in and of itself, but if you make it too complicated you end up missing all the fun because you’re worried about one thing or another.
Now I’ll let you in on yet another secret. These Mousse Cakes are one of my favourite simple recipes for entertaining.
How can Mousse Cakes be considered simple, you ask?
They actually take only a little time to prepare and they can be prepared ahead of time. This recipe also makes quite a few servings and can easily be doubled. Another big plus in my book is that there’s no baking involved. And the cakes can also be served frozen. That makes it a perfect summer dish!
If you think I’m done listing the reasons why these Mousse Cakes are the perfect “simple” party dessert, well, I’ve got another little surprise for you.
I’ve saved the best for last. What’s the best reason for serving these peanut butter delights? – The taste! I love the salty-sweet combination and I like the play on textures. For the crust I used a combination of Oreo crumbs and pecans making sure the pecans weren’t processed too finely to give the crust a bit of a crunch. The pecans also gave the crust a nutty flavour. In fact, there’s a nutty motif throughout the dessert; first in the pecan crust, then in the velvety mousse and finally again when garnished with the chopped peanuts.
You can accuse me of gilding the lily on this one, but it had to be done. I added just a touch of chocolate lusciousness with a fudgy ganache.
So, why am I sharing with you this perfect summer dessert today? It may be a mild winter, but it’s still February!
Well, my nephew, Corey, is visiting for the weekend. Corey lived with us for a while a couple of years back and he hasn’t been for a visit since moving back to Ottawa. Our house always seems full of friends (I have two teenagers), but since Corey’s here it feels even more festive than usual. Corey came with a few cravings, such as Aunt Grace’s “famous ribs” and homemade pasta.
I knew the house would be filled with young adults so I made a mess of ribs and Texas cut fries for dinner last night. I opted to serve the Chocolate Peanut Butter Mousse Cakes frozen and they were the perfect sweet ending to the meal.
I wanted to show you the versatility of this simple dessert recipe so I plated it three different ways, mini mousse cakes, mini Peanut Butter Parfaits and also cheesecake style with Reese’s Peanut Butter Cups. Enjoy!
Mini Chocolate Peanut Butter Mousse Cakes
Makes about 20 mini cakes (1¾-inch x 2-inch)
Special Equipment 1¾-inch x 2-inch ring moulds
- Oreo and Pecan Crust
- Peanut Butter Mousse
- Chocolate Fudge Sauce
Oreo and Pecan Crust
- 100 grams (2/3 cup) pecans, toasted, well chilled (to prevent natural oils from seeping out when processing)
- 182 grams (2 cups) Oreo baking crumbs or chocolate wafers
- 39 g (3 tablespoons) golden yellow sugar (light brown sugar)
- ¼ teaspoon salt
- ½ teaspoon Roasted Saigon Cinnamon or cinnamon
- 71 g (5 tablespoons) unsalted butter, melted
- Line base and inside of moulds with non-stick baking paper. To line base of moulds, cut non-stick baking paper into 20 5-cm (2-inch) squares. Lay paper squares, side by side, on rimmed baking sheet. Place one mould on each square. To make collars to line inside of moulds, cut non-stick baking paper into 20 15¼-cm X 5-cm (6-inch x 2-inch) strips. Place one collar in each mould.
- In bowl of food processor, pulse pecans until finely chopped.
- Add baking crumbs, sugar, salt and cinnamon and pulse to combine well. (If using chocolate wafers, remove nuts from bowl, pulse wafers to a fine crumb. Return pecans to the bowl, add sugar, salt and cinnamon and pulse to combine well.)
- With processor running, add melted butter through the feed tube and pulse until crumb mixture is evenly moistened.
- Press 20 g (1½ tablespoons) crumb mixture into the base of each mould. Loosely drape a sheet of plastic wrap over moulds and transfer baking sheet to the refrigerator to chill crust.
Peanut Butter Mousse
- 240 ml (1 cup) heavy cream, 35%, well chilled
- 133 g (1 cup + 1 tablespoon) confectioners’ sugar
- 250 g (1 cup + 2/3 tablespoon or 1 brick) cream cheese, softened
- 255 g (1 cup + 1 tablespoon) smooth peanut butter
- 2 teaspoons pure vanilla extract
- In bowl of stand mixer fitted with whip attachment, beat cream and 1-tablespoon confectioners’ sugar at high speed to stiff peaks. Transfer whipped cream to a clean bowl, cover and refrigerate.
- In bowl of stand mixer (it’s not necessary to clean the bowl) fitted with paddle attachment, beat cream cheese, peanut butter and vanilla at medium-high speed, scraping down sides, bottom of bowl and paddle attachment, until well combined, smooth and fluffy, 3 to 4 minutes.
- Remove bowl from mixer. Using a fine mesh sieve, sift confectioners’ sugar overtop peanut butter mixture. Return bowl to mixer and re-attach paddle. Beat peanut butter mixture at low speed, scraping down sides, bottom of bowl and paddle attachment, to just combine. Increase mixer speed to high and beat until smooth and fluffy.
- Remove bowl from mixer. Using a large flexible spatula, fold whipped cream into peanut butter mixture in three additions.
- Remove moulds from refrigerator. Transfer mousse to a large pastry bag fitted with a small plain tip. Pipe mousse over base filling to the top of the moulds. Use the back of a demitasse spoon to level the mousse. Again, loosely drape the plastic wrap over the moulds and transfer to the freezer to chill until set.
Chocolate Fudge Sauce
- 113 g (4 ounces) bittersweet or semisweet chocolate, finely chopped
- 105 ml (1/3 cup + 2 tablespoons) heavy cream, 35%
- ¾ tablespoon corn syrup
- Place chocolate in a small heatproof bowl.
- In a small saucepan, bring cream and corn syrup just to a simmer over medium heat. Pour cream mixture over the chocolate and let stand, 2 minutes.
- Using a spatula, stir the chocolate beginning in the centre of the bowl and working towards the edge pulling in as much chocolate as possible, until the sauce is smooth and glossy.
- If not using immediately, sauce can be refrigerated up to 5 days in an airtight container. Reheat before using.
Assembling Cakes
- Peanuts, coarsely chopped
- Chocolate curls
- Remove cakes from freezer. Carefully remove moulds and collars. Transfer to the refrigerator to thaw.
- To serve, transfer cakes to small dessert plates. (If you are hosting a cocktail party, plate cakes on a rectangular shaped serving platter or place each cake first on a chinese spoon and then plate spoons on rectangular shaped serving platter.) Spoon about 2 teaspoons fudge sauce over each cake. Garnish with chopped peanuts and chocolate curls.
- Buon Appetito!
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Tags: after school treat, afternoon tea, cake, cakes, cheesecake, chocolate, chocolate cake, chocolate dessert, cream cheese, dessert, dessert recipes, dessert sauces, desserts, food, food photography, food photos, ganache, individual dessert, individual desserts, mini cakes, mini cheesecakes, mini desserts, party desserts, quick desserts, small cakes
Posted in Baking & Pastry, Baking Mise en Place, Custards, Creams & Mousses, Fillings, Frostings & Dessert Sauces, Recipes
Comments (49)
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February 24th, 2012 at 3:44 pm
Gosh, the teenagers in your house are very lucky! What a splendid array of desserts. I have the same mindset when it comes to entertaining and I always make far, far more food than I need but I rather like living off the leftovers for a couple of days!
February 24th, 2012 at 4:07 pm
I, too, love the “planning” part of entertaining. Nothing is more fun than designing a menu and décor around a theme or seasonal ingredients! Thanks for this great make-ahead dessert. I love to have many make-ahead dessert options for entertaining!
February 24th, 2012 at 4:16 pm
Absolutely gorgeous! (And delicious!)
February 24th, 2012 at 4:19 pm
Erica I completely agree, my family tease me at times saying I enjoy the planning stage more than the actual event, not true but I can definitely understand why they say it. Outdoor entertaining and cocktail parties are my favourite.
February 24th, 2012 at 4:20 pm
Exactly Kathryn leftovers are especially nice to have the next day, entertaining is hard work.
February 24th, 2012 at 6:03 pm
Somebody was saying just today that people don’t really do dinner parties anymore and that our entertaining has become very casual and last minute. I am like you and love the whole preparation and planning.
These deserts look amaaaaaazing!
February 24th, 2012 at 6:55 pm
I love the planning, too! I am making desserts for a bridal shower in April and I keep adding potential recipes to the file…so much fun. These mousse cakes look fabulous~
February 24th, 2012 at 7:35 pm
Delicious dessert, lovely presentation and stunning photos
February 24th, 2012 at 7:38 pm
These are beautiful pictures. I have the sudden desire to go get some of those mini spoons.
February 24th, 2012 at 8:21 pm
So, I’m not alone!!! I too love the whole planning, prepping, creating a gorgeous table worthy of the delicious food ……. Such fun!
But in case you didn’t know, these recipes are pure, unadulterated wickedness. Will try the little devils soon. JD
February 24th, 2012 at 11:27 pm
OK. Well, I’m not into planning parties, but I think I would LOVE going to one that you planned. You’re a natural at entertaining, Grace! Looks so yummy!
February 25th, 2012 at 7:15 am
I just stumbled across this post from another site, as I saw the peanut butter cups had to see the recipe! Well done, this is amazinggg!
And I hope your nephew had a good time with the yummy food
February 25th, 2012 at 9:04 am
You I know I have a weakness for chocolate and peanut butter! These are certainly no exception, they are gorgeous but definitely not too pretty to eat:-)
I’m the same way with entertaining. I absolutely love the planning process and always plan so much more food than we need. But then again, leftovers are sometimes the best part!
February 25th, 2012 at 9:25 am
Gracie I felt everything you said. I love to entertain and I adore the planning and tying together all the details. It truly is being in the zone for me. Your presentation here is spectacular, and you have a style that is truly unique. This recipe is over the top decadent, yet seemingly simple to do. I look forward to making this.
February 25th, 2012 at 9:39 am
Oh these are so pretty! I love all the different presentations – mouth watering!
February 26th, 2012 at 4:28 am
Beautiful pictures and amazing idea! So many varaition for the same preparation!
February 26th, 2012 at 4:38 am
These are sooooo cute and adorable
YUMMY! Thanks for sharing and being Top 9!
February 26th, 2012 at 9:30 am
oh, me, oh, my, these look great!!
February 26th, 2012 at 2:58 pm
I just found your blog (the cake caught my attention on foodgawker… can’t wait to surprise my husband with it!)
I’d have to say that if we got our husbands together and they discussed party preparation, I’m sure they’d have a lot in common! I do the same thing that you do, and it can drive my husband crazy (plus he’s not so much into entertaining…)
February 26th, 2012 at 7:37 pm
Oh my goodness, I wish I was part of your family right now. This is incredible.
February 27th, 2012 at 12:09 am
Where do you buy the molds?
February 27th, 2012 at 12:37 am
Helloooo, beautiful desserts. I only have one cake ring, it’s 2″x3″. They’re kind of expensive. Someday I’ll get more.
February 27th, 2012 at 1:08 am
Rebecca no worries because I don’t have any ring moulds this size so I improvised and used a couple of kitchen paper towel rolls. These cakes aren’t baked so you don’t need heatproof moulds. I cut each roll into 2-inch high pieces and lined each mould with acetate paper, you can also use non-stick baking paper to line them. They worked perfectly. I also save small tomato paste cans, they are perfect for mini cakes and they can be used in the oven. I’m in the process of re-organzing all my kitchen stuff and my sisters were over a couple of weeks back helping me and I couldn’t find where we put them so I used the paper towel rolls and they worked great. Hope this helps.
February 27th, 2012 at 1:13 am
Carol I usually buy my moulds online here – http://cooksdream.com/ or here – http://www.dr.ca/ but I also improvise with things found around the house. These cakes are not baked and I don’t have moulds this size yet so I used kitchen paper towel rolls that I cut 2-inches high and I line them with acetate paper (parchment paper works too). You could also use small empty tomato paste cans, these are perfect for oven use.
February 27th, 2012 at 7:54 pm
I am a sucker for a good peanut butter dessert. And I can admit, I love planning a party just as much as the party itself too. I get into cooking and cleaning waaay too much. ;D
February 27th, 2012 at 10:19 pm
omg this is UNREAL!! so gorgeous and delicious!
February 28th, 2012 at 7:25 pm
omygoodness I’d like one of each please! These look incredible and so pretty for a party! I’m craving a slice of that cheesecake!
February 29th, 2012 at 3:56 pm
For the cheesecake how much cream chesse did you use? Looks devine
March 2nd, 2012 at 9:24 am
Grace, these mousse cakes are crazy decadent – and I’m sure I’d eat a whole tray on my own! I love how you’ve managed to keep a very crisp contrast between the mousse filling, crust and fudge topping… I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), so please let me know if you have any objections. It’s always a pleasure following your food…
March 3rd, 2012 at 2:30 pm
[...] Chocolate Peanut Butter Mousse Cake (with multiple ways to serve) [...]
March 3rd, 2012 at 5:10 pm
Janelle I used 1 brick (250 g or 8 ounces) and made 7 mini cakes, 4 parfaits & one mini cheesecake (7 x 3-inch or 18 x 6.5-cm). The filling goes a long way.
March 6th, 2012 at 3:57 pm
I just can’t take my eyes off from this!!! It looks so beautiful.
March 8th, 2012 at 4:47 pm
Wow, this cake looks incredibly delicious. I’m saving this recipe.
March 13th, 2012 at 4:10 pm
OK I can not take it any more I have to try and make a mousse and go from there you torture me too often! I will be back…
March 13th, 2012 at 4:13 pm
Jacqueline this is an easy one to start with, just warning you once you start making them you can’t stop.
March 16th, 2012 at 6:26 pm
[...] Peanut Butter Cake-Mousse Recipes-Mousse Cake-Cake Mousse-Mini Cakes | La Mia Vita Dolce I love everything from choosing the menu, to cooking and setting the scene for the party. I used to drive Moe crazy during the preparations. [...]
March 23rd, 2012 at 7:07 am
WOW–this looks and sounds amazing. I agree with you over the past few years I’ve learned the “KISS” rule as well. THe simple things in life are what keep people happy. It was nice meeting you last weekend at Food Blog Forum.
March 27th, 2012 at 8:08 pm
Thanks Katie it was wonderful to meet you too! By the way I am loving your profile pic.
March 30th, 2012 at 3:43 am
OMG This looks liks a mix of calory bomb and heaven!!!! LOOKS AMAZING!!!!!!!!!
http://www.liveyoungabroad.com
April 1st, 2012 at 5:03 am
these look absolutely DIVINE, can’t wait to try them!!! I have a few quick questions for you, what mould or springform tin size should I use for the large mousse cake?
and… is the peanut flavour subtle?
April 1st, 2012 at 7:50 am
Nisren are you planning to make 1 cake or to make the variety like I did? You could make the mini desserts into one large 23-cm (9-inch) or you could make a smaller 16-cm (6 1/4-inch) like I did with a variety of mini cakes. It’s difficult to judge the flavour for another, I would add 1/2 of the peanut butter, taste and then add the rest in two additions, tasting as you go. Or you could use the entire amount of peanut butter and fold in more whip cream if you think it’s too strong a taste. I hope you enjoy!
April 1st, 2012 at 8:15 pm
Wow. Congratulations on such a beautiful website. The pictures are fantasic! This cake is going to be dessert for our easter dinner. Just wondering when you say to line with nonstick paper – would wax paper or parchment paper work? I worry that I won’t be able to remove the cake from the molds.
April 2nd, 2012 at 6:14 am
I’d like to make just the 1 large cake, and do you think a spring form tin would be good for this? yum peanut butter! no personally I’d probably want the whole 1 cup in there but I’m just worried that the rest of the fam wouldn’t like it. thanks for the tip I’ll do that then.
I’m making this on Friday, I’ll let you know how it all goes, thanks so much:)
April 2nd, 2012 at 7:55 am
Nisren a springform pan would be perfect, if you have acetate paper or parchment paper it would be great to line the sides of the tin for easy removal.
April 2nd, 2012 at 7:57 am
Jacqueline parchment paper is perfect. I always pop my mousse cakes in the freezer for about 30 to 60 minutes(depends on size), it makes it much easier to un-mould.
April 7th, 2012 at 1:56 am
Grace it turned out amazing!!!!everyone loved it thank you sooo much for this recipe
however next i’ll make sure to follow your directions when you say to use a paddle attachment, i used the blade on the food processor and the mousse didn’t turn out light and fluffy, it didn’t hold as well as it should have maybe i didn’t refrigerate it enough? also the mousse was around the same thickness of the base in your picture it was a lot more. but it still tasted yummy so thats all that matters!
April 9th, 2012 at 2:09 pm
I’m so happy you enjoyed it Nisren. Using the paddle will definitely give the mousse more air and the consistency will be fluffier. But the taste always wins out in the end!
May 4th, 2012 at 11:58 pm
I knew this was going to be delicious but it exceeded all my expectations! Fabulous and not difficult at all. Thank you for this new family favorite. And my husband thanks you since it was his birthday that I made this for.
May 5th, 2012 at 9:32 am
I very happy you enjoyed Michelle and please send my best birthday wishes to your husband.