Chocolate Peanut Butter Mousse Cake

I'm almost embarrassed to admit that I haven't blogged about a peanut butter and chocolate dessert since June 27.

I know. I'm sorry for making you wait so long. It was unintentional, really.

Knowing that I'd be biting into this mousse cake later in the day, I decided to make the whole experience into a bit of a workout. I beat the cream by hand for several long minutes, and I creamed the remaining ingredients together as well.

My arm ached a little as I cut slices from the dessert for a friend's dinner party potluck.

It was worth it.

Similar to the chocolate peanut butter brownie cheesecake from the spring, here's a ridiculously decadent dessert that you'll only need a tiny slice of. The Oreo cookie crust on the bottom provides a textural contrast next to the creamy peanut butter mousse. The mousse is studded with mini chocolate chips and chopped, salted peanuts. A layer of bittersweet chocolate and an additional sprinkle of peanuts top the dessert off perfectly.

It's like a giant peanut butter cup, but better.

Enjoy!



Chocolate Peanut Butter Mousse Cake
recipe adapted from Annie's Eats

Ingredients:
Crust: 
20 Oreo cookies, finely crumbled with a food processor or rolling pin
3 1/2 tablespoons unsalted butter, melted
1/8 teaspoon salt

Filling:
3/4 cup salted peanuts, finely chopped
2/3 cup mini bittersweet chocolate chips
2 teaspoons granulated sugar
1/2 teaspoon espresso powder
1/4 teaspoon ground cinnamon powder
2 cups plus 2 tablespoons heavy cream
12 ounces cream cheese
1 1/4 cups powdered sugar
1 1/2 cups creamy salted peanut butter

Topping:
1/2 cup heavy cream
2/3 cup mini bittersweet chocolate chips
1/2 cup salted peanuts, finely chopped

Prepare the crust: Preheat the oven to 350 degrees. Butter an 8-inch springform pan (no worries if it's a little smaller or larger, your cake might just be a little higher or lower than mine!). In a medium bowl, combine Oreo cookie crumbs, melted butter and salt. Mix well, and then press into the bottom of the springform pan. Make sure the bottom of the pan is completely covered.

Place the crust in the freezer for 10 minutes, and then transfer directly to the oven. Cook for 10 minutes, and then remove from the oven and place on a wire rack to cool. Turn the oven off. You won't need it again!

Prepare the filling: In a small bowl, combine chopped peanuts, chocolate chips, sugar, espresso powder, and cinnamon. Set aside.

Whisk heavy cream until medium peaks form. Add 1/4 cup powdered sugar, and continue whisking until medium-firm peaks form. Refrigerate.

In another medium bowl, combine cream cheese (softened) and remaining 1 cup powdered sugar. Mix using a hand mixer, stand mixer or by hand until the mixture is smooth. Beat in the peanut butter and heavy cream until well combined.

Gently fold in 1/4 of the whipped cream mixture to the peanut butter mixture, using a rubber spatula. Stir in the peanut/chocolate mixture, and fold together until well combined. Add the remaining whipped cream, and fold in until combined.

Spoon the mousse mixture over the Oreo cookie crust. Smooth the top. Refrigerate for at least 4 hours, or until firm.

Top the cake: Heat 1/2 cup heavy cream in a small saucepan over medium-low heat. Remove when the cream boils. Pour over 2/3 cup bittersweet chocolate chips. Allow the chips and cream to sit for about 2 minutes, and then whisk until well combined and smooth. Pour the ganache over the mousse layer, and smooth the top. Top with remaining chopped peanuts. Refrigerate for at least 30 more minutes before serving.

Cut into small slices to serve!