I’m not sure if you’ve followed the World Cup games, but our family wanted Spain to win – and they did! And to make the winning better, we had a tasty dessert to go along with the day.

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I noticed that Abby ear-marked some of her favorite desserts in her cook book, The Cake Book. Smart girl! (Don’t you think she should start her own blog?)

The classy flavors of peanut butter and chocolate together … Mm-m-m, you just can’t go wrong. So last night the kids were having fun in the kitchen with their cousin.

It often gets a bit messy, but I’m thankful for a kids that LOVE to be in the kitchen.

The results were FABULOUS! And using the chocolate that we had in the house (I didn’t run out to the store to buy gourmet), it all came together …

Chocolate Peanut Butter Mousse Cake
Makes one 9-inch cake, serving 10

Make the crust
1 1/2 cups Oreo cookie crumbs
4 T unsalted butter, melted

Lightly great the bottom of 9×3 springform pan. Mix the crumbs and butter together and pat onto the bottom of the pan. Refrigerate.

Make the peanut butter mousse
5 ounces cream cheese, softened
2 T unsalted butter, softened
1 1/4 cups confectioner’s sugar
3/4 cup creamy peanut butter
1/4 tsp. salt
2 1/2 cups heavy cream

Beat the cream cheese and butter on medium for 1 minute. Add the peanut butter, salt. Mix and set aside.

In a clean bowl, beat the cream until soft peaks form. Add 1 cup of cream to the peanut butter mixture; fold together until blended.

Scrape the mousse into the prepared pan and spread it into an even layer. Refrigerate while you make the chocolate mousse. Cover the rest of whipped cream and refrigerate.

Make the chocolate mousse
1 1/2 cups of your favorite chocolate morsels (I used Guittard)
1/3 cup milk
1/3 cup granulated sugar
1 tsp. vanilla

Place the chocolates in the bowl of a food processor and process until finely ground. (Leave the chocolate in the food processor.) In a small saucepan, combine the milk and sugar and bring to boil over medium heat, until sugar dissolves. With the food processor running, pour the hot milk through the feed tube, and process until the chocolate is completely melted. Add the vanilla. Scrape the mixture to a large bowl. Add the remaining whipped cream and mix. Scrape the mousse onto the peanut butter mousse layer. Loosely cover the cake and freeze for at least 1 hour.

Glaze the cake
1/3 cup of your favorite chocolate
1/3 cup heavy cream
1/2 tsp. vanilla

Place the chocolate in the bowl of the food processor and process until finely ground. (Leave the chocolate in the processor.) In a small saucepan, bring the cream to boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla. Transfer the glaze to a small bowl. Cover with plastic wrap and cool for 10 minutes.

Run a sharp thin-bladed knife under hot water and wipe dry, then run the knife between the cake and the side of the pan to release the cake. Remove the side of the pan. Pour the glaze over the top, trying not to let it drip down the sides. Spread the glaze evenly over the cake. Refrigerate for 1 hour before serving.

Stores in the fridge for 3 days. One more time, the beautiful picture before it was devoured.

I revamped a few things in the recipe. It’s so good, I asked Abby to make me another one to take to a girl’s night away with some lady friends tonight. I hope they LOVE it!

Do you love the combination of chocolate and peanut butter?