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Peanut Butter Chocolate Mousse

This Peanut Butter Chocolate Mousse is a chocolate lover's dream! Creamy, rich, and with an Oreo crust, it's the ultimate indulgent dessert.
Prep Time30 minutes
Cook Time10 minutes
Total Time4 hours
Servings: 8 servings

Ingredients

For the Crust:

  • 20 pieces Oreos with filling
  • 1/4 cup butter melted

For the Mousse:

  • 1 pound semi-sweet chocolate broken into pieces
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups heavy cream divided
  • 1 tablespoon sugar
  • 2 whole pasteurized eggs
  • 4 whites pasteurized egg whites
  • 1 1/2 cups heavy cream
  • 1/2 cup smooth peanut butter
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 3 oz. semi-sweet Bakers chocolate chopped
  • 1/2 teaspoon vegetable oil
  • 2-3 pieces crushed Oreos for garnish
  • Raspberries/strawberries optional but highly recommended

Instructions

Directions: Peanut Butter Chocolate Mousse

  • Step 1: Prepare the Oreo Crust - Preheat your oven to 350°F (175°C). Crush the 20 Oreos into fine crumbs and combine with melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
  • Step 2: Melt the Chocolate - Melt the 1 pound of semi-sweet chocolate in a double boiler or microwave. Stir in 1 teaspoon of vanilla and 1/4 teaspoon of salt. Let cool slightly.
  • Step 3: Whip the Cream - In a large bowl, whip 2 cups of heavy cream with 1 tablespoon of sugar until stiff peaks form. Fold half into the chocolate mixture.
  • Step 4: Prepare the Egg Mixture - Whisk 2 whole eggs and 4 egg whites until frothy. Fold into the chocolate mixture.
  • Step 5: Combine with Remaining Whipped Cream - Gently fold in the remaining whipped cream.
  • Step 6: Chill the Mousse - Pour the mousse over the cooled crust. Smooth the top and refrigerate for at least 4 hours.
  • Step 7: Make the Peanut Butter Topping - Beat 1 1/2 cups of heavy cream, 1/2 cup of peanut butter, 3 tablespoons of powdered sugar, and 1 teaspoon of vanilla until soft peaks form. Spread over the mousse.
  • Step 8: Decorate and Serve - Melt 3 oz. of chocolate with 1/2 teaspoon of vegetable oil. Drizzle over the peanut butter layer. Garnish with crushed Oreos and fresh berries.

Equipment

  • Mixing bowls
  • Double boiler or microwave-safe bowl
  • Electric Mixer
  • 9-inch springform pan
  • Spatula

Notes

  • For a gluten-free version, substitute Oreos with gluten-free cookies.
  • Ensure the chocolate is cooled properly to prevent deflation of the mousse.
  • Use pasteurized eggs for safety, especially for children.