Peanut Butter Chocolate Mousse Cake

• Prepare brownie according to box directions.
• Bake in 9 inch springform pan greased & lined with parchment paper until done.
• Remove and Let cool.
• Place cooled brownie back in the pan but also line the sides all the way around with parchment.It should extend above the pan to "hold" mousse.
• Sprinkle the reeses on the brownie.

PB Mousse

• Sprinkle gelatin on top of water in a bowl and let sit 5 mins.
• Heat 3/4 cup cream in microwave till boiling and then add the gelatin. Whisk well.
• Place the pb chips in a heat proof bowl and pour the cream over the chips.
• Let it sit a minute and stir smooth.
• Cool 5 mins.
• Meanwhile, beat 1 1/2 cups heavy cream on hi.
• Add powdered sugar and beat to stiff peaks.
• Fold a little cream at a time into the pb mixture.
• Spread this over the brownie and reese's layer.
• Chill 2 hours.

Chocolate Layer

• Again, in a bowl sprinkle the gelatin over the water. Sit 5 mins.
• Microwave 3/4 cup of the heavy cream to a boil.
• Add the gelatin mix to the hot cream and whisk.
• Place chips in a bowl and pour this cream over them.
• Sit a minute and whisk smooth.
• Meanwhile, beat 1 1/2 cups heavy cream on high.
• Add sugar and beat to stiff peaks.
• Fold a little cream at a time into the cooled chocolate.
• Once all incorporated and smooth, pour this over the pb mousse layer and chill another 2 hours or longer if not firm.
• Once firm, remove sides of cake.
• Decorate with hot fudge but do not pour it on while very hot or it will melt your cake!!!!

Peanut Butter Decorations

• Beat pb and butter and slowly add sugar.
• Beat till smooth.
• Pipe onto cake using pastry bag or ziploc bag with cut corner.