Peanut Butter Chocolate Mousse
    Servings Prep Time
    12-16 servings 20minutes
    Cook Time
    Servings Prep Time
    12-16 servings 20minutes
    Cook Time
    Creamy, rich chocolate mousse smothered with silky peanut butter whipped cream cradled in an Oreo crust. You won’t be able to stop eating this pie!
    Oreo Crust
    • 20 Oreos with filling
    • 1/4cup butter, melted
    Chocolate Mousse
    • 1pound semi-sweet chocolate, broken into pieces(or your favorite chocolate combo)
    • 1teaspoon vanilla extract
    • 1/4teaspoon salt
    • 2cups heavy cream, divided
    • 1tablespoon sugar
    • 2 whole pasteurized eggs
    • 4 pasteurized egg whites
    Peanut Butter Whipped Cream
    • 1 1/2cups heavy cream
    • 1/2cup smooth peanut butter
    • 3tablespoons Powdered sugar
    • 1teaspoon vanilla extract
    • 3oz. semi-sweet Baker’s chocolate, chopped
    • 1/2teaspoon Vegetable oil
    • 2-3 crushed oreos
    • Raspberries/strawberries etc.(optional but highly recommended)
    1. Preheat oven to 350°F degrees. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the entire inside with nonstick cooking spray. Set aside.
    2. Finely grind Oreos in food processor. Add melted butter and pulse until well combined. Press Oreo crumb mixture firmly and evenly into the bottom of the springform pan. Bake crust 5 minutes. Cool on a wire rack.
    3. Chocolate Mousse: Add chocolate to food processor and finely chop. Add vanilla and salt and pulse a few times to combine. Bring 1 cup heavy cream to boil in the microwave or small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl and cool to room temperature, stirring occasionally (I put mine in the refrigerator to speed the process along.) Once room temperature, whisk in 2 whole eggs.
    4. Meanwhile, in another bowl, beat the remaining 1 cup heavy cream with 1 tablespoon sugar on medium-high speed until soft peaks form. Set aside.
    5. Add 4 egg whites to a separate large mixing bowl and whip to soft peaks. Gently stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream until completely combined. Pour mousse into prepared crust. Chill in the refrigerator for at least 8 hours (24 is better).
    6. Peanut Butter Whipped Cream: Once mousse is set (or when ready to serve), beat the heavy cream, powdered sugar, peanut butter and vanilla together at medium-high speed until soft peaks form. Spread evenly over chocolate mousse. You can refrigerate at this point to serve later or continue to garnish and serve immediately.
    7. Garnish: When ready to serve, melt chocolate in microwave, mixing at 30 second intervals until melted. Stir in oil and drizzle over cheesecake by placing chocolate in a Ziploc bag, and cutting off the corner. Sprinkle with crushed Oreos and garnish with fresh berries (optional).