Recipe - Chocolate Peanut Butter Pound Cake

PEANUT BUTTER MOUSSE
2 cup Powdered Sugar, Sifted
Three fourths cup Creamy Peanut Butter
2 tablespoon Creamy Peanut Butter
6 ounce Cream Cheese (Room Temp)
3 tablespoon Whipping Cream
2 lg Egg Whites

CHOCOLATE MOUSSE
1 cup Whipping Cream
1/3 cup Sugar
8 ounce Bittersweet Chocolate *
1 One half teaspoon Instant Espresso Powder
2 One half tablespoon Hot Water
3 Egg Yolks

CHOCOLATE GLAZE
2/3 cup Whipping Cream
5 tablespoon Butter
5 ounce Chopped Semisweet Chocolate

GARNISH
1/3 cup Fresh Raspberry (Optional)
Fresh Mint Sprigs

*Can use semisweet chocolate, chopped
~
~ ~ PEANUT BUTTER MOUSSE Line 6cup
loaf pan with foil. Mix together 1 One half cups sugar,
peanut butter and cream cheese in large bowl until
smooth. Mix in cream. Beat egg whites in medium bowl
until soft peaks form. Gradually add remaining 2/3 c.
sugar and beat until stiff and shiny. Fold whites into
peanut butter mixture in 2 additions. Tilt prepared
pan lengthwise at 45 degree angle. Spoon in peanut
butter mousse and smooth top. (Mousse will form
triangle down length of pan.) Set pan in freezer,
propping to hold angle. Freeze until mousse is firm,
about 1 hour. CHOCOLATE MOUSSE Heat cream and sugar
in heavy small pan over very low heat, stirring just
until sugar dissolves. Transfer to med. bowl and
refrigerate until well chilled. Meanwhile, melt
chocolate in top of double boiler over simmer water,
stirring until smooth cool 5 min. Dissolve expresso
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 tem, 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
frozen peanut butter mousse. Smooth top. cover pan.
Freeze until chocolate is firm, 6 hours or overnight.
GLAZE Heat cream and butter in med. 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 One half hours. Invert loaf
onto cake rack. Remove pan; remove foil. Pour glaze
over mousse and smooth all surfaces. Transfer mousse
to serving platter.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini