Thought I’d share one of my favorite recipes 🙂

Peanut Butter Mousse

OREO CRUST:
3 ready-to-fill cookie pie crusts (or 1 lb oreo cookie crumbs)
12 oz smooth peanut butter

MOUSSE:
8 oz cream cheese (room temperature)
1 ½ cups powdered sugar
3 ½ tablespoons whole milk
1 ½ cups creamy peanut butter
1 cup heavy cream, whipped

GANACHE:
0.75 lbs bittersweet dark chocolate (or semisweet)
2 cups heavy cream

OREO CRUST:
Preheat oven to 350 degrees.
Pulse crust and peanut butter in food processor until smooth, about 3 minutes. Press into stainless steel ring molds (and leftovers in 6 inch cake pan) and bake at 350 for 10+ minutes. Cool to room temperature.

MOUSSE:
On medium speed, beat cream cheese, powdered sugar, milk, and peanut butter until smooth – about 3 minutes. Pour mixture into a large bowl and fold in whipped cream (might take a while). Fill oreo crust ring molds with mousse, freeze for 2-4 hours. Remove from freezer and warm rings until the mousse pops out.

GANACHE:
Melt chocolate. Bring 2 cups of heavy cream to a rolling boil (see edges start to boil). Pour cream over chocolate and mix until mixture is smooth.
Put mousse on wire rack over rimmed baking sheet and pour warm ganache over mousse. Smooth out if necessary. Re-freeze for another 10 minutes.

–> Hint: Sprinkle the ganache with crushed peanuts or chocolate, etc. before you put the mousse back in the freezer!