PEANUT BUTTER CHOCOLATE MOUSSE CAKE

A chewy brownie topped with mini Reese’s, peanut butter mousse, and chocolate mousse.

PEANUT BUTTER CHOCOLATE MOUSSE CAKE

INGREDIENTS
BROWNIE LAYER
  1. 18.4 oz box brownie mix (for 8×8 pan)
  2. 8 oz bag mini Reese’s

PEANUT BUTTER MOUSSE
  1. 1 tsp + 1/8 tsp powdered gelatin
  2. 1 1/2 tablespoon water
  3. 9 ounces peanut butter chips
  4. 2 1/4 cups heavy whipping cream
  5. 1/4 cup powdered sugar

CHOCOLATE MOUSSE
  1. 1 tsp + 1/8 tsp powdered gelatin
  2. 1 1/2 tablespoon water
  3. 9 ounces semi sweet chocolate chips
  4. 2 1/4 cups heavy whipping cream
  5. 1/4 cup powdered sugar

CHOCOLATE WHIPPED CREAM
  1. 1 1/2 cups heavy whipping cream
  2. 1/4 cup powdered sugar
  3. 1/4 cup natural unsweetened cocoa (I used Hershey’s Special Dark Cocoa)

INSTRUCTIONS
BROWNIE:
  • Make brownie dough according to instructions on back of box.
  • Grease a 9 inch pan (preferably springform pan, see above) and line the bottom with parchment paper to allow for easy removal. Pour brownie batter into pan and bake according to box instructions.
  • When brownie is done baking, remove from pan and allow to completely cool.
  • Once brownie has cooled, place brownie back into the bottom of the springform pan. Line the sides of the pan with parchment paper that sticks a few inches above the top edge of the pan.
  • Top brownie with an even layer of mini Reese’s. Set aside.