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Peanut Butter and chocolate mousse pie

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Sunday, 07 August 2011 15:30


For the Crust:

  • 1/2 pack of Oreo cookies crushed
  • 1/4 cup butter, melted

For the peanut butter mousse:

  • 3/4 cup creamy peanut butter
  • 4 oz cream cheese, at room temperature
  • 1 tsp vanilla
  • 3 Tbs milk
  • 1/2 cup powdered sugar, sifted
  • 2/3 cup heavy whipping cream, very cold

For the chocolate mousse:

  • 1 1/4 cup heavy cream
  • 6 oz semi sweet chocolate
  • 1/2 tsp gelatin
  • 2 Tbs butter


For the crust:

  • Crush or chop the Oreos in a food processor until they are finely ground.  Add melted butter, and press into the bottom and sides  of an 8 inch sping-form pan.  Set aside or refrigerate until the peanut butter mousse is ready.

For the peanut butter mousse:

  • Place the peanut butter, cream cheese, vanilla and milk into a large mixing bowl. Beat by with an electric mixer until smooth and fluffy. Add the powdered sugar. Beat until smooth. Set aside.
  • Place whipping cream into a separate mixing bowl. Beat until whipped cream holds stiff peaks.
  • Gently fold the whipped cream into the peanut butter mixture to form a light, airy mousse. Over working the mousse will cause the whipped cream to deflate so use a light hand! Scrap the mousse into the bottom of the prepared cookie crust and smooth it out.  Refrigerate until the chocolate mousse is ready.

For the chocolate mousse:

  • Melt butter and chocolate in a double boiler.
  • Allow to cool to just above body temperature.
  • Mix 1/4 cup cream with gelatin and let set to bloom for 10 minutes.
  • Stir the cream and gelatin mixture into the melted chocolate.
  • Whip the remaining 1 cup of heavy cream until stiff peaks form.
  • Fold the heavy cream into the chocolate mixture.
  • Scrap the mousse into the cookie crust on top of the peanut butter mousse.  Smooth the top with a spatula.
  • Server with chocolate curls and whipped cream.


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