Chocolate and Peanut butter Mousse cake with chocolate crackle base.

 

Full more recipe’s click here-  recipe link

INGREDIENTS
Chocolate Crackle Base
90g Copha, chopped
90g dark chocolate, chopped
3/4 cup icing sugar mixture, sifted
1/2 cup cocoa
2 1/2 cups Kellogg’s Rice Bubbles
1/2 cup desiccated coconut
White & Dark cheesecake fillings
500g cream cheese, softened
1/2 cup caster sugar
2 teaspoons gelatine dissolved in 1/4 cup boiling water
125g dark chocolate melts, melted and cooled slightly
125g white chocolate melts, melted and cooled
1/4 cup smooth peanut butter
300ml thickened cream, whipped
4 egg whites, beaten to soft peaks
2 tablespoons caster sugar,
extra
Peanut Brittle
1 cup sugar
½ cup water
2/3 cup roasted unsalted
peanuts

METHOD
Chocolate Crackle Base
1. Combine the Copha and chocolate in a bowl
over a saucepan of gently simmering water,
stir until melted or melt in the microwave on
high until melted. Remove from heat.
2. Combine the icing sugar, cocoa, rice bubbles
and coconut in a bowl, add the melted Copha
mixture and mix to combine. Spoon into
the base of a greased and based-lined 22cm
spring-form pan. Chill until firm.
White & Dark cheesecake fillings
1. Beat the cream cheese and sugar in the bowl
of an electric mixer until smooth. Stir in
the gelatine then divide the mixture evenly
between 2 bowls. Add the melted dark
chocolate to one bowl and stir well. Add the
melted white chocolate and peanut butter
to the other bowl and mix well. Fold half the
whipped cream into each mixture.
2. Beat the egg whites until stiff peaks, then add
the extra sugar and beat until dissolved. Fold
half the beaten egg whites into each of the
chocolate mixtures.
3. Spread the dark chocolate mixture over the
prepared chocolate crackle base then spoon
and spread the white chocolate peanut butter
mixture over the top. Chill for 3 hours or until
set.
Peanut Brittle
1. Combine the sugar and water in a saucepan
over medium heat, stirring until the sugar
dissolves. Bring to the boil and cook without
stirring until a pale golden colour. Pour the
hot toffee onto a baking paper-lined tray and
scatter with peanuts. Set aside to cool and
harden. Break the toffee into shards and use
to decorate the cheesecake before serving.
TIP
• Allow the cheesecake to sit at room temp for
30 minutes prior to serving as this makes it
easier to cut.
• For a simpler topping use chocolate shaving
made with a vegetable peeler

 

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