Peanut butter cheesecake mousse - KMSP-TV

Peanut butter cheesecake mousse

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PeanutButter Cheesecake Mousse
by Chef Dan Vasterling

16ounces cream cheese; room temperature
3 whole eggs; room temperature
3 egg yolks; room temperature
1 cup white sugar
½ cup sour cream; room temperature
1 cup creamy peanut butter; room temperature


Mixall ingredients in a mixer with a paddle attachment until creamy smooth.

Bakein a water bath in a preheated oven at 325 degrees for approximately 1 hour oruntil mixture is set with a little jiggle in the middle.
Remove cheesecake from oven and let cool to room temperature then chillovernight


2cups heavy cream
¼ cup powder sugar
1 t vanilla


Whipheavy cream until soft peak add remaining ingredients and whip until stiff

Peanut Butter Mousse

Take2 cups of the peanut butter cheesecake mixture and paddle it until it has acreamy texture then gently fold in the cream Chantilly


24ounces semi-sweet chocolate chips
¾ bar of paraffin

Meltchocolate and paraffin separately in double boilers
blend them together and hold at room temperature for dipping


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