---PEANUT BUTTER MOUSSE---
2 c  Powdered Sugar, Sifted
3/4 c  Creamy Peanut Butter
2 tb Creamy Peanut Butter
6 oz Cream Cheese (Room Temp)
3 tb Whipping Cream
2 lg Egg Whites

CHOCOLATE MOUSSE
1 c Whipping Cream
1/3 c Sugar
8 oz Bittersweet Chocolate *
1 1/2 ts Instant Espresso Powder
2 1/2 tb Hot Water
3 Egg Yolks

CHOCOLATE GLAZE
2/3 c Whipping Cream
5 tb Butter
5 oz Chopped Semisweet Chocolate

-GARNISH –
1/3 c Fresh Raspberry (Optional)
Fresh Mint Sprigs

*Can use semisweet chocolate, chopped

— ~– PEANUT BUTTER MOUSSE – Line 6-cup
loaf pan with foil. Mix together 1 1/2 cups sugar,
peanut butter and cream cheese in large bowl until
smooth. Mix in cream. Beat egg whites in medium bowl
until soft peaks form. Gradually add remaining 2/3 c.
sugar and beat until stiff and shiny. Fold whites into
peanut butter mixture in 2 additions. Tilt prepared
pan lengthwise at 45 degree angle. Spoon in peanut
butter mousse and smooth top. (Mousse will form
triangle down length of pan.) Set pan in freezer,
propping to hold angle. Freeze until mousse is firm,
about 1 hour. CHOCOLATE MOUSSE – Heat cream and sugar
in heavy small pan over very low heat, stirring just
until sugar dissolves. Transfer to med. bowl and
refrigerate until well chilled. Meanwhile, melt
chocolate in top of double boiler over simmer water,
stirring until smooth – cool 5 min. Dissolve expresso
powder in hot water in small bowl. Whisk in yolks. Add
mixture to warm chocolate and stir until mixture is
smooth and slightly thickened. Let stand until batter
is cooled to room tem, but not set. Beat chilled cream
to soft peaks. Fold cream into chocolate mixture in 2
additions. Set pan with frozen peanut butter mousse
flat onto work surface. spoon chocolate mousse over
frozen peanut butter mousse. Smooth top. cover pan.
Freeze until chocolate is firm, 6 hours or overnight.
GLAZE – Heat cream and butter in med. saucepan over
low heat until cream simmers and butter is melted.
Turn off heat. Add chocolate and whisk until mixture
is smooth. Let cool until thickened, but still of
pouring consistency, about 1 1/2 hours. Invert loaf
onto cake rack. Remove pan; remove foil. Pour glaze
over mousse and smooth all surfaces. Transfer mousse
to serving platter.