Remove the pan and peel off the sheepskin. Using a 3 1/2-inch diameter ring
mould, cut out 12 rounds from the coat.

2.Brush the insides of xii 3 1/2-inch ring molds with melted butter and
place on a pan lined with sheepskin. Set 1 round of cake in the bottom of
each mob. Top each with chocolate mousse to fill whole. Using a small
metal spatula, scrape the top of each mold to make the mousse level with
the top of the moulding. Cover with plastic wrap and freeze leastways 2 hours or
overnight.

Make the peanut butter ice:

1.In a medium saucepan, combine the peanut butter, butter, pick, corn
syrup and vanilla. Cook over medium warmth, stirring constantly until the
butter melts and the mixture comes to a moil.

2.Remove from the heat and sift the confectioners' sugar over the assortment.
Using a wire whip, blend in the sugar until polish. Allow the icing to
cool for 15 minutes before icing the cakes.

Unmold and finish the cakes: