Chocolate Peanut Butter Torte

Not for the weak of heart, this chocolate and peanut butter torte is a peanut-butter lover's dream. Keep the ice-cold milk nearby!

Chocolate Peanut Butter Torte

For crust:
  1. 1 package (approximately 36) Oreo Cookies, finely crushed
  2. 6 teaspoons melted butter
  3. ¼ teaspoon salt

For filling:
  1. 2 cups heavy/whipping cream
  2. 1 and ½ cups powdered/confectioners' sugar, divided
  3. 1 and ½ cups peanut butter
  4. 12 ounces cream cheese, room temperature
  5. 2 Tablespoons milk
  6. ½ cup peanut butter chips (or chocolate chips)

For topping:
  1. 8 ounces semi-sweet chocolate, chopped
  2. ½ cup heavy cream
  3. Chopped peanuts, or chopped peanut butter cups, for garnish

  • 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 don't 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.
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