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1
For peanut butter mousse: Line 6-cup loaf pan with foil.
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2
Mix together 1 cup sugar, peanut butter and cream cheese in a large bowl until smooth.
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3
Mix in cream.
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4
Beat egg whites in medium bowl until soft peaks form.
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5
Gradually add remaining 2/3 cup sugar and beat until stiff and shiny.
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6
Fold whites into peanut butter mixture in 2 additions.
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7
Tilt prepared pan lengthwise at 45 degree angle (do this by placing one long edge of loaf pan on top of a couple of custard cups).
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8
Spoon in peanut butter mousse and smooth top (the mousse will form a triangle down the length of the pan - with half the pan empty).
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9
Set pan in freezer, propping to hold angle.
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10
Freeze until mousse is firm, about 1 hour.
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11
For chocolate mousse: Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves.
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12
Transfer to medium bowl and refrigerate until well chilled.
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13
Meanwhile, melt chocolate in top of double boiler over simmering water, stirring until smooth.
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14
Cool 5 minutes.
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15
Dissolve espresso powder in hot water in small bowl.
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16
Whisk in yolks.
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17
Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened.
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18
Let stand until batter is cooled to room temperature, but not set.
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19
Beat chilled cream to soft peaks.
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20
Fold cream into chocolate mixture in 2 additions.
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21
Set pan with frozen peanut butter mousse flat onto work surface.
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22
Spoon chocolate mousse over peanut butter mousse (this will fill the empty half-triangle).
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23
Smooth top.
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24
Cover pan.
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25
Freeze until chocolate is firm, about 6 hours or overnight.
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26
For glaze: Heat cream and butter in medium saucepan over low heat until cream simmers and butter is melted.
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27
Turn off heat.
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28
Add chocolate and whisk until mixture is smooth.
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29
Let cool until thickened but still of pouring consistency, about 1 1/2 hours.
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30
Invert loaf onto cake rack.
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31
Remove pan; remove and discard foil.
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32
Pour glaze over mousse and smooth all surfaces.
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33
Transfer mousse to a serving platter.
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34
Freeze until glaze sets, about 1 hour (can be prepared 1 day ahead. Wrap loosely when chocolate is frozen solid).
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35
Cut mousse into 1/2 inch thick slices.
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36
Garnish with berries and mint.
