Ingredients
- 3 egg yolks
- 2 egg whites
- 1 1/2 instant espresso powder
- 3/8 raspberry (fresh)
- 2 c powdered sugar
- 1 5/8 c whipping cream
- 8 oz bittersweet chocolate
- 3/4 c creamy peanut butter
- 5 oz semisweet chocolate (chopped)
- 6 oz cream cheese
- 5 tb butter
- 3/8 c sugar
- 3 tb whipping cream
- 2 1/2 tb water (hot)
- 2 tb creamy peanut butter
Fresh Mint Sprigs *Can use semisweet chocolate, chopped ~--------------------------------------------------------------------~-PEANUT BUTTER MOUSSE Line 6-cup loaf pan with foil. Mix together 1 1/2 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
