Black-Bottom Peanut Butter Mousse Bar Recipe | Food Tale
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Black-Bottom Peanut Butter Mousse Bar

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Made this long name peanut butter pie on my birthday.

Not really a birthday treat, more for iftar purposes :D

Suddenly felt like eating peanut butter (PB)…

I started googling for recipe and found THIS. Great rating with good comments, I decided to give it a try.

Since I don’t have too much PB left in jar, I had to divide the recipe to 1/3 :(

It didn’t have as much as a pie look, but the taste was phenomenal.

My husband said this might be one of the best desserts I made this year. hahaha :D :D :D

So, I’m keeping the edited recipe here for my future reference. ‘My regular customer’ doesn’t want me to change anything about it.

Please go the link below for full recipe :)

Black-Bottom Peanut Butter Mousse Bar Recipe

Original recipe from: Epicurious

25 cm x 11 cm baking mould (bread loaf size)

80g ground digestive biscuits
30g unsalted butter, melted

1/3 cups bittersweet or semisweet chocolate chips/dark chocolate
1/4 cup whipping cream
2 tsp honey
1/2 tsp vanilla extract

1/3 cup peanut butter
1/4 cup + 1/3 cup chilled whipping cream, divided
2 tbsp sugar

Preheat oven to 180 C. Spray 9-inch-diameter glass pie dish with nonstick spray. Mix the ground digestive biscuits with melted butter. Press crumb mixture over bottom of prepared pie dish. Bake crust until lightly browned, about 10 minutes.

Meanwhile, combine chocolate chips/dark chocolate, 1/4 cup cream, honey, and 1/2 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.

Whip peanut butter with sugar until creamy. In a different bowl, whip also 1/4 cup cream until soft peak is formed. Add the whipped cream into the peanut butter-sugar mixture. Mix well. Beat remaining 1/3 cup cream in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.

For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.

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