Chocolate peanut butter mousse pie is probably one of the best chocolate, creamy desserts that I’ve ever tried! This treat is so easy to prepare but so rich and delicious! Here is the recipe:
For The Chocolate Wafer Crust:
- 1 1/2 cups Oreo cookie crumbs – with the filling scraped out (or any other cookie crumbs)
- 6 tablespoons unsalted butter, melted
For The Peanut Butter Mousse:
- 5 oz. cream cheese softened
- 2/3 cup powdered sugar
- 1 tablespoon unsalted butter, softened
- 1/3 cup creamy peanut butter
- 1 1/4 cups heavy cream
- A pinch of salt
For The Chocolate Mousse:
- 5 oz. dark chocolate, coarsely chopped
- 2 oz. milk chocolate, coarsely chopped
- 3 tablespoons granulated sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
For The Chocolate Glaze:
- 3 oz. semi-sweet chocolate, finely chopped
- 1/2 teaspoon vanilla extract
- 1/3 cup heavy cream
To Make The Chocolate Crust:
- Stir the cookie crumbs together with the melted butter in a medium bowl. Pat the mix into the bottom and up the sides of a 9-inch pie plate. Place the crust in the fridge for about 10-15 minutes. Meanwhile, make the peanut butter mousse.
To Make The Peanut Butter Mousse:
- In a mixer bowl, at medium speed, whisk the cream cheese and butter until creamy, around 1 minute. Place the sugar and mix until well combined. Add the salt and peanut butter mix until well incorporated, scraping down the sides of the bowl as needed. Set bowl aside while whipping the cream.
- Place the heavy cream in another bowl and whisk with an electric mixer at high until soft peaks form. Fold 1/2 cup of the whipped cream in the peanut butter mix until almost blended. Gently fold in an additional 3/4 cup of the whipped cream until no white streaks appear.
- Spread the peanut butter mousse into the pie pan and place in the fridge to set. In the meantime, make the chocolate mousse.
To Make The Chocolate Mousse:
- In a blender, add both chocolates and blend until finely ground. Set aside but don’t remove the chocolate from the blender bowl.
- Next, in a saucepan, combine the sugar and milk and bring to a boil over medium heat just until the sugar dissolves. Then, add the hot milk in the blender bowl (with the chocolate), and process until the chocolate is melted. Scrape down the sides of the bowl, put the vanilla, and blend until well incorporated. Scrape the mix into a medium bowl.
- With a rubber spatula, fold 1/4 of the reserved whipped cream in the mousse. Then, apply in the remaining cream until well blended. Place the mousse onto the peanut butter mousse layer. Smooth the top with an offset spatula. Place in the fridge while preparing the chocolate glaze.
To Make The Chocolate Glaze:
- Add finely chopped chocolate into a medium bowl. In a saucepan, bring the cream to a boil. Add cream over the chocolate and leave sit for 5-10 minutes. Put the vanilla, then y stir until the chocolate is melted and you get a nice and smooth glaze. Don’t over mix or you will incorporate air bubbles. Leave the mix cool at room temperature for around 10 minutes before using.
- Apply the cooled glaze above the chocolate mousse layer. With a little metal spatula, spread the glaze over the top of the pie. Before the glaze sets, you can sprinkle the top with some peanuts (if desired).
- Chill the pie for about 3-4 hours before serving.