3️⃣ Prepare the Ganache
- Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to boil — avoid overheating to prevent scorching.
- Pour the hot cream over the chocolate and let it sit undisturbed for about 2 minutes to soften. Stir slowly from the center outward until the mixture becomes smooth, glossy, and fully emulsified.
- Allow the ganache to cool for about 10–15 minutes until it reaches a pourable but not hot consistency. Pour over the chilled mousse layer, tilting the pan gently to spread the ganache evenly to the edges. Refrigerate again for about 30 minutes to set the top.
4️⃣ Decorate
- Once the ganache is set, remove the cake from the springform pan and place it on a serving platter.
- Press a band of mixed peanut butter and chocolate chips along the sides of the cake for a decorative border and added crunch.
- Pipe whipped cream rosettes around the top edge using a star-tip piping bag for a professional finish.
- Place small chocolate bar rectangles upright into each rosette for an elegant touch. Chill the finished cake for another 30 minutes before slicing and serving.
Tips for Best Results
- Use creamy peanut butter (not natural or chunky) for a perfectly smooth mousse texture.
- Chill the cake thoroughly before slicing to ensure clean, neat portions — use a hot, dry knife for the best results.
- For a flawless ganache layer, freeze the cake for 30 minutes before pouring the chocolate; this helps create a neat, even finish.
- The cake keeps well in the refrigerator for up to 3 days, or freeze individual slices for longer storage.
With its luscious layers of chocolate and peanut butter, this Peanut Butter Chocolate Mousse Cake is a true indulgence. Each slice offers the perfect blend of creamy, rich, and crunchy textures — a dessert that’s as beautiful to serve as it is delicious to eat.
