Ronnie had his birthday last Thursday. I knew about it only via Facebook, at night. A wish for Happy Birthday with a photo of another peanut butter mousse cake experimented in February. A thought of making him a cake for a belated Happy Birthday. That’s how this experiment realised.
Last two trials came with feuilletine. This time, a wish for a richer flavour, a muddy chocolate brownie still with chunks of chocolate.
Peanut Butter Mousse
150g peanut butter
100g cream cheese
1 tsp vanilla
3 tbsp milk
55g powdered sugar, sifted
130g whipping cream
A gelatin sheet, softened
Beat the peanut butter, cream cheese, vanilla, powdered sugar and milk until smooth and fluffy.
Whip the cream until it holds stiff peaks.
Gently fold the whipped cream into the peanut butter mixture to form a light, airy mousse.
Pour the mousse onto the cool brownie. Refrigerate it a few hours.
Gently heat the cream till it simmers. Turn off the heat. Add chocolate and stir to amalgamate the two.
Leave at room temperature till it is a bit cooler.
Pour it over the peanut butter mousse
Decorate with chocolate flakes and edible golden leave
Serve and enjoy!