How to make it

  • Crust:
  • Heat oven 325. Stir together crumbs, peanuts, sugar & cinnamon.Add melted butter, stir until evenly moistened. Press into bottom and up sides of 9" springform pan. Bake 10 minutes, then cool.
  • Mousse:
  • Beat pb & cream cheese on low until blended. Add sugar and 1 T vanilla, beat until smooth. In large bowl, beat 1 1/3 c. whipping cream until soft peaks form, fold in pb mixture in 3 additions. Pour into crust. Place in fridge while preparing topping.
  • Topping:
  • Place cream, sugar, coffee powder in small saucepan. Heat until sugar dissolves and bubbles begin to form around edge. Remove from heat, add chocolate and stir until smooth. Add vanilla. Cool 5 minutes. Spread topping evenly over mouse filling . Cover & refrigerate until well chilled at least 4 hours.

Reviews & Comments 6

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    " It was excellent "
    bluexoxo ate it and said...
    Here is is, a year has passed....and my sister in law has requested that I make it again! Whoooo Whooo!
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    " It was excellent "
    jett2whit ate it and said...
    yummy! can't wait to make this disappear!!
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  • image 7 years ago
    blueoxo: So glad your family enjoyed it! You've broughtt it to my mind now to make again soon. Thanks.
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    " It was excellent "
    bluexoxo ate it and said...
    Made this for Thanksgiving for my sister in law and her family. Within an hour, there were no leftovers. They gushed about it for days. Thanks for helping me remember this delicious recipe.
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    " It was excellent "
    bluexoxo ate it and said...
    We used to make something similar to this in culinary school. In fact Emeril Lagasse's signature dessert is the same thing. It is the MOST delicious fluffy pie ever. I highly recommend keeping and making this recipe.
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  • hottamale 7 years ago
    This sounds amazing! I am a die-hard, chocolate peanut butter fan. I was actually sittin' here sipping on my choc-pb smoothie when I found your recipe. :)
    Was this review helpful? Yes Flag

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