Reese’s Brownie Mousse Cake

Reese's Brownie Mousse Cake 1 Reese's Brownie Mousse Cake 2 Reese's Brownie Mousse Cake 3 Reese's Brownie Mousse Cake 4 Reese's Brownie Mousse Cake 5

Ok so typically I try to post recipes that might be more beneficial to you, my awesome readers, at specific times of year.  For example, I’ll post some decadent chocolate desserts around Valentine’s Day, BBQ recipes around 4th of July, and casseroles/side dishes around Thanksgiving.  So here’s my thought process behind today’s recipe:  candy…lots of candy. I usually post recipes that can use up lots of extra candy after a holiday like Halloween.  And I know Christmas isn’t as well known for candy as Halloween is, but I write this as I look at about 10 pounds of candy from my Christmas stocking.

 


I don’t know if you get lots of candy at Christmas, but whether you did or not, you will definitely want to save this recipe for when you want to make a fancy cake!  I actually made this for my Reese’s-loving husband on his birthday.  I will admit that it’s not a quick, easy recipe.  This is one that takes some effort, but it was nice for a special occasion! This cake is super rich and delicious.  The peanut butter mousse is so fluffy and pairs great with the dense brownie! So if you know someone who LOVES peanut butter and chocolate desserts, this would be a great special dessert to make for them!

Reese’s Brownie Mousse Cake

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Source:  Midwest Living

Serves: 16-20

Ingredients:
1 (19 1/2 ounce) package brownie mix
egg/oil called for on the brownie mix
3/4 cup hot fudge-flavored ice cream topping, warmed
2 (8  ounce) packages cream cheese, softened
1 1/2 cups peanut butter (smooth or crunchy)
1 (14 ounce) can sweetened condensed milk
1 1/2 cups whipping cream
2 tablespoons powdered sugar
4 Reese’s cups, chopped
2 tablespoons chocolate-flavored syrup

Directions:
Prepare brownie mix according to package directions, using the 13x9x2-inch pan option. Cool completely on a wire rack; set aside.

Cut brownies into bars. Using about 3/4 of the bars, press brownies into the bottom of a 9×3-inch springform pan, forming an even crust. Spread with the fudge ice cream topping; set aside.

Crumble remaining 1/4 of the brownies; set aside.

In a large bowl, combine cream cheese and peanut butter. Beat with an electric mixer on medium speed for until just combined. Add sweetened condensed milk. Beat until just combined.

In a medium bowl, beat whipping cream until soft peaks form. Add powdered sugar. Beat until stiff peaks form.

Reserve 1/2 cup of the whipped cream mixture. Fold remaining whipped cream into the peanut butter mixture.

Spread one-half of the peanut butter mixture over the hot fudge topping in pan. Sprinkle with one-half of the reserved brownie crumbles. Spread remaining peanut butter mixture over the brownies. Top with the reserved 1/2 cup whipping cream. Sprinkle with remaining brownie crumbles and chopped peanut butter cups. Drizzle with chocolate syrup.

Cover and chill for 4 to 24 hours.

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