Chocolate - Peanut Butter Mousse Cake - cooking recipe

Ingredients

Peanut Butter Mousse
1 2/3 cups icing sugar, sifted
3/4 cup creamy peanut butter, plus
2 tablespoons creamy peanut butter
6 ounces cream cheese, room temperature
3 tablespoons whipping cream
2 large egg whites
Chocolate Mousse
1 cup whipping cream
1/3 cup sugar
8 ounces bittersweet chocolate, chopped
1 1/2 teaspoons instant espresso powder
2 1/2 tablespoons hot water
3 egg yolks
Chocolate Glaze
2/3 cup whipping cream
5 tablespoons butter, cut into small pieces
5 ounces semisweet chocolate, finely chopped
Garnish
raspberries
fresh mint sprig

Preparation

For peanut butter mousse: Line 6-cup loaf pan with foil.
Mix together 1 cup sugar, peanut butter and cream cheese in a large bowl until smooth.
Mix in cream.
Beat egg whites in medium bowl until soft peaks form.
Gradually add remaining 2/3 cup sugar and beat until stiff and shiny.
Fold whites into peanut butter mixture in 2 additions.
Tilt prepared pan lengthwise at 45 degree angle (do this by placing one long edge of loaf pan on top of a couple of custard cups).
Spoon in peanut butter mousse and smooth top (the mousse will form a triangle down the length of the pan - with half the pan empty).
Set pan in freezer, propping to hold angle.
Freeze until mousse is firm, about 1 hour.
For chocolate mousse: Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves.
Transfer to medium bowl and refrigerate until well chilled.
Meanwhile, melt chocolate in top of double boiler over simmering water, stirring until smooth.
Cool 5 minutes.
Dissolve espresso powder in hot water in small bowl.
Whisk in yolks.
Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.
Let stand until batter is cooled to room temperature, but not set.
Beat chilled cream to soft peaks.
Fold cream into chocolate mixture in 2 additions.
Set pan with frozen peanut butter mousse flat onto work surface.
Spoon chocolate mousse over peanut butter mousse (this will fill the empty half-triangle).
Smooth top.
Cover pan.
Freeze until chocolate is firm, about 6 hours or overnight.
For glaze: Heat cream and butter in medium saucepan over low heat until cream simmers and butter is melted.
Turn off heat.
Add chocolate and whisk until mixture is smooth.
Let cool until thickened but still of pouring consistency, about 1 1/2 hours.
Invert loaf onto cake rack.
Remove pan; remove and discard foil.
Pour glaze over mousse and smooth all surfaces.
Transfer mousse to a serving platter.
Freeze until glaze sets, about 1 hour (can be prepared 1 day ahead. Wrap loosely when chocolate is frozen solid).
Cut mousse into 1/2 inch thick slices.
Garnish with berries and mint.