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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


  • 2 cups Oreo crumbs
  • ½ cup peanut butter


  1. Grind Oreo crumbs in a food processor until very fine, then place into a mixing bowl
  2. Mix in peanut butter until smooth
  3. Firmly pack ⅓ cup Oreo crust into 3 ½-inch wide and 2-inch tall ring mold
  4. Bake at 350 for 10 minutes



  • 16 ounces dark chocolate
  • 2 1.2 cups heavy cream


  1. Place chocolate in large mixing bowl
  2. Bring cream to a rolling boil (do not leave unattended, do not boil over)
  3. 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


  • 4 ounces cream cheese
  • ¾ cups powdered sugar
  • 1 cup peanut butter
  • 2 cups heavy cream
  • 1 recipe Oreo crust
  • 1 recipe ganache


  1. 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
  2. In a second mixing bowl whip heavy cream to medium peaks. Fold the whipped cream into peanut butter mixture in 3 increments
  3. Fill Oreo crust filled ring molds to the top and smooth with offset spatula
  4. Freeze till firm, about 4 hours
  5. 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
  6. Using an offset spatula, carefully transfer tortes to a parchment lined sheet tray or directly to your serving plates
  7. Using a rubber spatula, save leftover ganache from sheet tray for sauce to be served with the dessert. Warm sauce up slightly before serving
  8. Let dessert set up and thaw in refrigerator a couple of hours before serving
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