Chocolate and peanut butter is a classically delicious dessert combination. This torte is unbelievably rich and delicious, and a bittersweet chocolate ganache adds a touch of elegance. This recipe makes four tortes.
Chocolate Peanut Butter Pie
Oreo Crust
Ingredients
- 2 cups Oreo crumbs
- ½ cup peanut butter
Method
- Grind Oreo crumbs in a food processor until very fine, then place into a mixing bowl
- Mix in peanut butter until smooth
- Firmly pack ⅓ cup Oreo crust into 3 ½-inch wide and 2-inch tall ring mold
- Bake at 350 for 10 minutes
Ganache
Ingredients
- 16 ounces dark chocolate
- 2 1.2 cups heavy cream
Method
- Place chocolate in large mixing bowl
- Bring cream to a rolling boil (do not leave unattended, do not boil over)
- Pour cream over chocolate and whisk until smooth
Note: Ganache should be used immediately after it is made. If it’s allowed to cool, it may pour inconsistently.
Peanut Butter Mousse
Ingredients
- 4 ounces cream cheese
- ¾ cups powdered sugar
- 1 cup peanut butter
- 2 cups heavy cream
- 1 recipe Oreo crust
- 1 recipe ganache
Method
- In mixer with paddle attachment, beat cream cheese, peanut butter, and powdered sugar with paddle attachment until smooth on medium speed then increase to high
- In a second mixing bowl whip heavy cream to medium peaks. Fold the whipped cream into peanut butter mixture in 3 increments
- Fill Oreo crust filled ring molds to the top and smooth with offset spatula
- Freeze till firm, about 4 hours
- Remove from freezer. Then run a hot knife around the rim of the mold, remove the tort from the mold. Put each dessert out onto a cooling rack that is set on a plastic wrap lined sheet pan
- Using an offset spatula, carefully transfer tortes to a parchment lined sheet tray or directly to your serving plates
- Using a rubber spatula, save leftover ganache from sheet tray for sauce to be served with the dessert. Warm sauce up slightly before serving
- Let dessert set up and thaw in refrigerator a couple of hours before serving