Imported from the web

Decadent Peanut Butter Mousse Cake

Name: Decadent Peanut Butter Mousse Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 16 servings
Cuisine: American
Ingredients: 1 batch Fudgy brownies (Prepare the brownie batter according to its recipe; bake it in the springform pan. The brownie recipe is not included in this source.); 16 oz Vegan cream cheese (Room temperature); 2 cups Vegan heavy cream (Chilled); 1 cup Powdered sugar; 1 cup Creamy peanut butter (Unsalted); 1 tbsp Vanilla extract; 0.25 tsp Sea salt; 1 batch Vegan chocolate ganache (Prepare a batch according to its recipe; the ganache recipe is not included in this source.); Vegan peanut butter cups (For garnish; amount not specified)

Imported by Suki on SeeMeCook

A rich vegan dessert with a fudgy brownie base, fluffy peanut butter mousse, and silky chocolate ganache. Finished with vegan peanut butter cups for an indulgent chocolate-and-peanut-butter combination.

16 servings60 minAmerican

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Ingredients

1 batch Fudgy brownies (Prepare the brownie batter according to its recipe; bake it in the springform pan. The brownie recipe is not included in this source.)
16 oz Vegan cream cheese (Room temperature)
2 cups Vegan heavy cream (Chilled)
1 cup Powdered sugar
1 cup Creamy peanut butter (Unsalted)
1 tbsp Vanilla extract
0.25 tsp Sea salt
1 batch Vegan chocolate ganache (Prepare a batch according to its recipe; the ganache recipe is not included in this source.)
Vegan peanut butter cups (For garnish; amount not specified)

Steps

1
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with tall sides with cooking oil, then line the base and sides with parchment paper.
2
Prepare the fudgy brownie batter according to its recipe. Pour the batter into the prepared springform pan.
3
Bake for 30–32 minutes, or until a toothpick inserted into the brownie comes out nearly clean.
4
Remove the brownie layer from the oven and let it cool completely in the pan, about 2 hours. It must no longer feel warm to the touch before adding the mousse.
5
Using a stand mixer fitted with a whisk attachment or a large bowl and hand mixer, whip the chilled vegan heavy cream until semi-stiff peaks form.
6
Add the room-temperature vegan cream cheese and beat again until combined.
7
Add the powdered sugar, creamy peanut butter, vanilla extract, and sea salt. Beat until the mousse is smooth.
8
Pour the peanut butter mousse over the cooled brownie layer in the springform pan and smooth the top.
9
Refrigerate for at least 4 hours, preferably overnight, until set.
10
When ready to serve, prepare the vegan chocolate ganache. Let it cool until pourable and barely warm to the touch.
11
Carefully remove the cake from the springform pan. Pour the ganache over the top and spread it to the edges.
12
Top with vegan peanut butter cups. Slice and serve.
13
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

The source references separate recipes for the fudgy brownies and vegan chocolate ganache but does not include their ingredient lists or methods. Gluten-free option mentioned: use a 1:1 gluten-free baking flour in the brownie recipe.