Snickers Mousse Cake❤️ ❤️

2 tbsp water and let swell for 510 minutes. Add to warm caramel stirring until dissolved. Let cool.
Add Peanuts Stir toasted peanuts into the caramel. Line a 7inch 18 cm round pan with plastic wrap. Pour caramel into the pan and freeze for 24 hours or overnight.
Prepare Peanut Butter Cream Cheese Mousse
Dissolve Gelatin Dissolve gelatin in 3 tbsp water and let swell for 510 minutes.
Mix Cream Cheese In a large bowl beat cream cheese until smooth. Add powdered sugar vanilla and peanut butter. Mix to combine.
Combine Gelatin Melt gelatin over low heat and mix into the cream cheese mixture.
Whip Cream Whip cream until soft peaks form. Gently fold whipped cream into the cream cheese mixture.
Assemble the Cake
Layer Cake Remove caramel from the freezer. Invert the sponge cake on top of the caramel. Place a cake ring around the cake and line with an acetate sheet.
Add Mousse Pipe mousse onto the sides and top of the cake. Smooth with an offset spatula. Refrigerate for 46 hours or overnight.
Prepare Chocolate Glaze
Melt Chocolate Melt chocolate in a heatproof bowl over a double boiler.
Prepare Glaze Heat cream and milk until simmering. Gradually incorporate into melted chocolate. Add butter and stir until smooth.
Glaze Cake Remove cake from refrigerator remove ring and acetate sheet. Place on a rack over a baking sheet. Pour glaze over the cake. Smooth with an offset spatula and decorate with chopped peanuts. Refrigerate for 20 minutes to set.
Decorate
Peanut Butter Lines Melt peanut butter over low heat transfer to a piping bag
and pipe lines on top of the cake.
Finish Decorate with peanut halves.
Enjoy your Snickers Mousse Cake.