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June 13, 2010

Creamy Chocolate Peanut Butter Mousse Cake

I'm just mad about mousse! Can you tell? I warned you  that I wasn't done with mousse making yet!

I took this to a party of non-raw foodies and it was such a joy to see someone's doubting face transform to one of joy, once they tasted it. Their jaws dropped, and their eyes lit up with surprise, as they proclaimed, "That's REALLY GOOD!" Hopefully, I've enlightened a few people, and maybe even inspired a few to try something similar on their own. That's what gives me the most pleasure.

Once again, taking my basic Creamy Mocha Mousse Cake recipe, I changed the look and taste of this rawfully tempting delight. You can do it too. Find one or two basic recipes that you really like, and experiment. Change some of the extracts, use different nuts, different flavor filling or frosting...and come up with a totally new creation.

I decorated and layered the cake with Peanut Butter  Filling/Frosting, which I had left in the freezer, already in a piping bag. However, you could use any Chocolate Syrup recipe or the same Chocolate Spread mentioned above as a filling.

Don't want all the fuss? Press some Crust into individual fluted tart pans, fill with Creamy Chocolate Peanut Butter Mousse, and top with some shaved cacao butter and paste or cacao nibs on top. Set in refrigerator for an hour, and enjoy!




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