Ingredients
- 3 egg yolks
- 2 egg whites
- 1 1/2 instant espresso powder
- 3/8 raspberry (fresh)
- 400 gr powdered sugar
- 400 ml whipping cream
- 250 gr bittersweet chocolate
- 180 ml creamy peanut butter
- 140 gr semisweet chocolate (chopped)
- 170 ml cream cheese
- 70 gr butter
- 65 gr sugar
- 45 ml whipping cream
- 38 ml water (hot)
- 30 ml creamy peanut butter
Fresh Mint Sprigs *Can use semisweet chocolate, chopped ~--------------------------------------------------------------------~-PEANUT BUTTER MOUSSE Line 6-cup loaf pan with foil. Mix together 1.5 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 two third 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
