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Yield: 12 servings
| | | -----peanut butter m |
| 2 | cups | Powdered sugar; sifted |
| ¾ | cups | Creamy peanut butter |
| 2 | tablespoon | Creamy peanut butter |
| 6 | oz | Cream cheese (room temp) |
| 3 | tablespoon | Whipping cream |
| 2 | lg | Egg whites |
| Chocolate mousse |
| 1 | cups | Whipping cream |
| 1/3 | cups | Sugar |
| 8 | oz | Bittersweet chocolate * |
| 1½ | teaspoon | Instant espresso powder |
| 2½ | tablespoon | Hot water |
| 3 | | Egg yolks |
| Chocolate glaze |
| 2/3 | cups | Whipping cream |
| 5 | tablespoon | Butter |
| 5 | oz | Chopped semisweet chocolate |
| Garnish |
| 1/3 | cups | Fresh raspberry (optional) |
| | | Fresh mint sprigs |
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