Chocolate Peanut Butter Torte

• Vegetarian

• Produce

  • 1 Peanuts

• Condiments

  • 1 1/2 cups Peanut butter
  • 1/2 cup Peanut butter chips

• Baking & Spices

  • 1 1/2 cups Powdered/confectioners sugar
  • 1/4 tsp Salt
  • 8 oz Semi-sweet chocolate

• Snacks

  • 1 package Oreo cookies

• Dairy

  • 6 tsp Butter
  • 12 oz Cream cheese
  • 1/2 cup Heavy cream
  • 2 cups Heavy/whipping cream
  • 2 tbsp Milk

Found on lemon-sugar.com

Description

Ingredients

• 1 package (approximately 36) Oreo Cookies, finely crushed
• 6 teaspoons melted butter
• ¼ teaspoon salt
• 2 cups heavy/whipping cream
• 1 and ½ cups powdered/confectioners sugar, divided
• 1 and ½ cups peanut butter
• 12 ounces cream cheese, room temperature
• 2 Tablespoons milk
• ½ cup peanut butter chips (or chocolate chips)
• 8 ounces semi-sweet chocolate, chopped
• ½ cup heavy cream
• Chopped peanuts, or chopped peanut butter cups, for garnish

Directions

• Preheat oven to 350 degrees (F).
• Butter a 9-inch springform pan, and set aside.
• Finely process Oreo Cookies using a food processor or by hand with a rolling pin.
• Pour crumbs into a small bowl, and add salt.
• Melt butter, and pour over crushed cookies.
• Stir with a fork until completely moistened.
• Evenly press crumb mixture into pan, on bottom and up sides.
• Place in freezer for 10 minutes.
• Bake for 10 minutes. Allow to cool completely on a wire rack.
• In the bowl of a stand mixer using the whisk attachment, beat heavy cream until soft peaks form.
• Add ½ cup of confectioners sugar, and beat until stiff peaks form.
• Transfer whipped cream into a different bowl, and place in refrigerator until needed.
• Use the same bowl, but replace whisk with the paddle attachment.
• Beat together cream cheese and remaining 1 cup of confectioners sugar until smooth.
• Add peanut butter and milk, and beat until completely combined. Scrape sides as needed.
• Remove bowl from mixer.
• Add about ¼ of the whipped cream to the peanut butter mixture. Use a spatula to fold the cream into the peanut butter to lighten the mixture. Do not stir vigorously, carefully fold the mixture so you dont deflate the whipped cream.
• Add the remaining cream in two batches, using the same folding method, until all of the whipped cream is completely incorporated.
• Carefully add the peanut butter chips and gently stir to combine.
• Pour peanut butter mousse into the cookie shell, and smooth top.
• Refrigerate until filling is firm, about 30 minutes.
• Then, cover with plastic wrap and refrigerate an additional 4-24 hours before serving.
• Heat cream in a glass bowl in the microwave for 60-90 seconds, until cream is steaming hot but not boiling.
• Using a wire whisk, stir chopped chocolate into the cream. Stir gently until chocolate is melted and mixture is smooth. Set aside to thicken.
• Once mixture is thickened, carefully spread over top of torte.
• Garnish with chopped peanuts or chopped peanut butter cup candies, as desired.
• Refrigerate a few moments more until chocolate topping begins to harden.
• Enjoy!