Chocolate Peanut Butter Pound Cake

Directions

1. *Can use semisweet chocolate, choppedPEANUT BUTTER MOUSSE - Line 6-c. loaf pan with foil. Mix together 1 1/2 c. sugar, peanut butter and cream cheese in large bowl till smooth. Fold in cream. Beat egg whites in medium bowl till soft peaks form. Gradually add in remaining 2/3 c. sugar and beat till stiff and shiny. Fold whites into peanut butter mix 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 till mousse is hard, about 1 hour. CHOCOLATE MOUSSE - Heat cream and sugar in heavy small pan over very low heat, stirring just till sugar dissolves. Transfer to med. bowl and chill till well chilled. Meanwhile, heat chocolate in top of double boiler over simmer water, stirring till smooth - cold 5 minutes. Dissolve expresso pwdr in warm water in small bowl. Whisk in yolks. Add in mix to hot chocolate and stir till mix is smooth and slightly thickened. Let stand till batter is cooled to room tem, but not set.
2. Beat chilled cream to soft peaks. Fold cream into chocolate mix in 2 additions. Set pan with frzn peanut butter mousse flat onto work surface. spoon chocolate mousse over frzn peanut butter mousse. Smooth top. cover pan. Freeze till chocolate is hard, 6 hrs or possibly overnight. GLAZE - Heat cream and butter in med. saucepan over low heat till cream simmers and butter is melted. Turn off heat. Add in chocolate and whisk till mix is smooth. Let cold till thickened, but still of pouring consistency, about 1 1/2 hrs.
3. Invert loaf onto cake rack. Remove pan; remove foil. Pour glaze over mousse and smooth all surfaces. Transfer mousse to serving platter.