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ISO Peanut butter mousse cake filling

post #1 of 9
8/12/05 at 8:37am
Thread Starter 
Does anyone have a recipe for a peanut butter mousse filling for a cake they can share?
My son's B-day is next week and he wants a White Reeses cake. Same request last year...........so last year I made him a White chocolate cake with a butter pecan frosting and sprinkled the chopped white Reeses cups on top.

This year, he wants the same, but more peanut butter.........I was thinking of a peanut butter frosting, but not sure if it would be too peanutty for others, besides I really love the butter pecan and wanted to keep it.

I was thinking of a peanut butter mousse b/c its lighter in taste than a regular peanut butter filling.

Any ideas/recipes?

Thanks,
Naty
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post #2 of 9
8/12/05 at 9:25am
for peanutbutter mousse, i just use a standard ganache recipe and subsitute reeses pb chips for the chocolate. YUMMMY
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post #3 of 9
8/12/05 at 10:16am
oooooooooo!!! What a great idea!
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post #4 of 9
8/12/05 at 4:35pm
Thread Starter 
Peg, forgive my ignorance, but how do you make ganache into the mousse? Do you whip it up or something? Do I use peanut butter or the peanut butter chips melted? I'm confused. Could you share your recipe and tell me what to add?
Thanks, Naty
Smile..... it does wonders for you & others!
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Smile..... it does wonders for you & others!
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post #5 of 9
8/12/05 at 5:17pm
Make a standard ganache, I use the recipe in the wilton yearbook. Instead of chocolate chips, add peanutbutter chips. you can use this to pour over the cake (just like chocolate ganache) or you can let cool and whip into a mousse like consitancy.
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post #6 of 9
8/13/05 at 4:46am
Thread Starter 
Peg, thank you for sharing. I have made chocolate ganache before but I didn't know it could be whipped. Wow! This sounds easy. I will look up the recipe in the Wilton yearbook. I'll let you know how it turns out..........I'll probably make it Thursday night.

Thanks again,
Naty
Smile..... it does wonders for you & others!
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Smile..... it does wonders for you & others!
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post #7 of 9
8/13/05 at 5:41am
I just made a whipped ganache yesterday to fill a cake. I used a recipe from the cake bible. For her whipped ganache, she uses less chocolate and more whipping cream. The ratio was 4 ounces of chocolate to 1 cup cream. She also uses the food processor to chop the chocolate and pours the boiling cream through the feed tube. Put the chocolate mixture in your mixing bowl and put into the fridge for about two hours, stirring a couple of times. When cold, you just whip to stiff peaks and yummy. Also, before whipping she adds about 1/4 tsp or so of vanilla.
Sandra
ps I have a recipe for peanut butter bark that melts white chocolate with peanut butter(then you swirl in melted dark chocolate). I made this for dh when he's a good boy LOL. You could probably add the hot whipping cream to the white chocolate/peanut butter combo and whip as well-I am going to experiment some day! The white chocolate really goes well with the peanut butter
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post #8 of 9
8/13/05 at 6:40am
Peanut Butter Cup Frosting
Naty,

I don't know if this helps, but I got this recipe off of this website a few days ago and can't wait to try it. I thought it would make a great filling.

Peanut Butter Cup Frosting
1 c. chocolate chips (6 oz)
1/2 c butter
1/2 - 3/4 c sifted powder sugar
1 1/4 c peanut butter

Melt chocolate chips and butter in a double boiler. Add powdered sugar and peanut butter and beat until smooth. Chill for about 15 minutes or until frosting is of spreading consistency.

HTH.
I wish you all the best of cake!
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I wish you all the best of cake!
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post #9 of 9
8/18/05 at 4:11pm
Thread Starter 
HTH and Bechcakes, thank you both for your recipes. I will have to experiment with them and see what I get.

Thanks for taking the time to post them.

Regards, Naty
Smile..... it does wonders for you & others!
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