Ingredients
o
15 oreos
b
2 tbsp butter, melted
c
16 oz cream cheese, room temperature
c
16 oz creamy peanut butter
p
1 ½ cup powdered sugar, sifted
v
1 tsp vanilla extract
h
4 cup heavy cream, divided
u
¼ oz unflavored gelatin (1 packet)
w
2 tbsp water
e
1 egg
w
½ cup whole milk
g
¼ cup granulated sugar
u
⅓ cup unsweetened cocoa powder
s
1 cup semi sweet chocolate chips
e
extra heavy cream (for topping), optional
p
peanuts, optional
Directions
1
Add the oreos to a food processor and pulse until fine crumbs form. Add the melted butter and pulse until evenly combined.
o
15 oreos
b
2 tbsp butter, melted
2
Transfer the mixture to a 9-inch springform pan.
3
Using the bottom of a flat measuring cup, firmly press the crumb mixture into an even, compact layer along the bottom of the pan. Set aside.
4
In a large mixing bowl, beat the cream cheese and peanut butter until smooth and fully combined. Add the powdered sugar and vanilla extract and mix until incorporated. Set aside.
c
16 oz cream cheese, room temperature
c
16 oz creamy peanut butter
p
1 ½ cup powdered sugar, sifted
v
1 tsp vanilla extract
5
In a separate medium bowl, whip 2 cups of heavy cream until stiff peaks form.
h
2 heavy cream, divided
6
Gently fold half of the whipped cream into the peanut butter mixture until combined. Fold in the remaining whipped cream until smooth and creamy. Remove 1–2 cups of the mousse and refrigerate for garnish. Cover the remaining mousse and set aside.
7
In a large bowl, sprinkle the gelatin over the water and allow it to bloom. Set aside.
u
¼ oz unflavored gelatin (1 packet)
w
2 tbsp water
8
In a small saucepan over low heat, whisk together the egg, milk, sugar, and cocoa powder. Cook, whisking constantly, until the mixture reaches 130°F (ensuring the egg is pasteurized and safe to consume).
e
1 egg
w
½ cup whole milk
g
¼ cup granulated sugar
u
⅓ cup unsweetened cocoa powder
9
Pour the hot chocolate mixture over the bloomed gelatin and whisk until fully dissolved and smooth.
10
Add the chocolate chips to the hot mixture and allow them to sit for 2–3 minutes. Whisk until melted and fully incorporated. Set aside to cool.
s
1 cup semi sweet chocolate chips
11
In another medium bowl, whip the remaining 2 cups of heavy cream until stiff peaks form.
h
2 heavy cream, divided
12
Gently fold the whipped cream into the cooled chocolate mixture until smooth and airy.
13
Spread the peanut butter mousse evenly over the prepared oreo crust. Carefully spoon the chocolate mousse on top and smooth into an even layer. Cover with plastic wrap and refrigerate for at least 12–24 hours, or until fully set.
14
Garnish as desired with the reserved peanut butter mousse before serving (suggested toppings include whipped cream, crushed oreos, and crushed peanuts).
