Peanut Butter Mousse Bar

PREPARE THE MOUSSE BARS: the night before, place the chocolate in a heatproof bowl over a saucepan of simmering water (do not let it boil)

Stir gently until melted

Place 10 mousse bar molds with 7.5 cm diameter and 3.5 cm height on a baking sheet

Use a spatula to spread a thin layer of melted chocolate over the entire interior of each mold

Reserve the remaining chocolate for later use

Freeze the chocolate until set (about 5 minutes)

Repeat this process two more times

Keep in the freezer until the next day

Preheat the oven to 180°C (medium-high)

Grease a 25 cm diameter tart pan with butter. Reserve

PREPARE THE PEANUT BUTTER FILLING: In an electric mixer, beat the eggs and peanut butter until smooth and creamy (about 5 minutes)

Add the flour and baking powder, mixing well

Use a spatula to mix gently with a fork or spoon

Place the mixture in the prepared tart pan and bake for about 30 minutes, or until the edges start to pull away from the pan

Let cool and then remove from the pan

Cut out 10 peanut butter circles using a cookie cutter (5 cm diameter). Reserve

PREPARE THE WHIPPED CREAM: In a medium saucepan, whisk together all ingredients until smooth

Place over low heat, stirring constantly, until thickened and creamy

Transfer to a bowl, cover with plastic wrap pressed onto the surface of the cream (to prevent formation of a skin), and let cool at room temperature

ASSEMBLE THE MOUSSE BARS: Place one peanut butter circle inside each chocolate mold, discarding any excess chocolate

Moisten the cake with rum mixed with water and cover with a small amount of whipped cream flavored with vanilla

Garnish with maraschino cherries

Refrigerate for at least 30 minutes before serving

345 calories per serving

Obs.: The peanut butter mousse bar can also be prepared the night before.