---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes
       Yield: 12 servings
 -------------------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
     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.