----------------------------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

----------------------------------GARNISH---------------------------------- 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