PEANUT BUTTER CHOCOLATE MOUSSE CAKE

This Peanut Butter Chocolate Mousse Cake starts with a layer of brownie topped with mini Reese’s, then topped with a layer of peanut butter mousse, then a layer of chocolate mousse. It is rich, delicious, and yet light because of the mousse. Absolutely to die for!

INGREDIENTS
BROWNIE LAYER

• 18.4 oz box brownie mix (for 8×8 pan)
• 8 oz bag mini Reese’s

PEANUT BUTTER MOUSSE

• 1 tsp + 1/8 tsp powdered gelatin
• 1 1/2 tablespoon water
• 9 ounces peanut butter chips
• 2 1/4 cups heavy whipping cream
• 1/4 cup powdered sugar

CHOCOLATE MOUSSE

• 1 tsp + 1/8 tsp powdered gelatin
• 1 1/2 tablespoon water
• 9 ounces semi sweet chocolate chips
• 2 1/4 cups heavy whipping cream
• 1/4 cup powdered sugar

CHOCOLATE WHIPPED CREAM

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1/4 cup natural unsweetened cocoa (I used Hershey’s Special Dark Cocoa)

INSTRUCTIONS
NOTE: A 9 inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled.

BROWNIE:
1. Make brownie dough according to instructions on back of box.
2. Grease a 9 inch pan (preferably springform pan, see above) and line the bottom with parchment paper to allow for easy removal. Pour brownie batter into pan and bake according to box instructions.
3. When brownie is done baking, remove from pan and allow to completely cool.
4. Once brownie has cooled, place brownie back into the bottom of the springform pan. Line the sides of the pan with parchment paper that sticks a few inches above the top edge of the pan.
5. Top brownie with an even layer of mini Reese’s. Set aside.
For full instructions : www.lifeloveandsugar.com

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