This consists of an Oreo crust filled with a light, rich peanut butter mousse, topped with chocolate ganache and chopped roasted peanuts.

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Name: Chocolate Peanut Butter Torte
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 32 Oreo cookies finely processed into crumbs; 5 1/3 tbsp unsalted butter melted and cooled; 1 small pinch salt; 1 1/4 cups salted peanuts finely chopped, divided (for the filling, crunch and topping); 1/2 cup mini chocolate chips; 2 tsp. Sugar; 1/2 tsp espresso powder; 1/4 tsp. Ground cinnamon; 1 dash Ground nutmeg; 2 cups Heavy cream; 1 1/4 cups confectioners sugar sifted; 12 oz cream cheese at room temperature; 1 1/2 cups creamy peanut butter (not natural); 2 tbsp. Whole Milk; 1/2 cup Heavy cream; 4 oz bittersweet chocolate finely chopped

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INGREDIENTS

For the crust:
32 Oreo cookies ; finely processed into crumbs
5 1/3 tbsp unsalted butter ; melted and cooled
1 small pinch salt
For the crunch:
1 1/4 cups salted peanuts ; finely chopped, divided (for the filling, crunch and topping)
1/2 cup mini chocolate chips
2 tsp. Sugar
1/2 tsp espresso powder
1/4 tsp. Ground cinnamon
1 dash Ground nutmeg
For the filling:
2 cups Heavy cream
1 1/4 cups confectioners sugar ; sifted
12 oz cream cheese ; at room temperature
1 1/2 cups creamy peanut butter ; (not natural)
2 tbsp. Whole Milk
For the topping:
1/2 cup Heavy cream
4 oz bittersweet chocolate ; finely chopped

Servings

INSTRUCTIONS

To make the crust, preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet. Combine the Oreo crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan. Freeze the crust for 10 minutes. Bake in the preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.

To make the crunch, in another small bowl combine 1/2 cup of the chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon and nutmeg. Toss with a fork to mix and set aside.

To prepare the filling, in the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup of confectioners? sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed.

Wipe out (do not wash) the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup of confectioners? sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, whole milk, and 1/4 cup of the chopped peanuts until well combined.

Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.

To finish the torte, put the chopped chocolate in a heatproof bowl set over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the 1/2 cup of cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth.

Pour the ganache over the torte, smoothing with a metal icing spatula. Scatter the remaining peanuts over the top and chill to set the topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve.

NOTES

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Chocolate Peanut Butter Torte

For the crust:
32 Oreo cookies finely processed into crumbs
5 1/3 tbsp unsalted butter melted and cooled
1 small pinch salt
 For the crunch:
1 1/4 cups salted peanuts finely chopped, divided (for the filling, crunch and topping)
1/2 cup mini chocolate chips
2 tsp. Sugar
1/2 tsp espresso powder
1/4 tsp. Ground cinnamon
1 dash Ground nutmeg
 For the filling:
2 cups Heavy cream
1 1/4 cups confectioners sugar sifted
12 oz cream cheese at room temperature
1 1/2 cups creamy peanut butter (not natural)
2 tbsp. Whole Milk
 For the topping:
1/2 cup Heavy cream
4 oz bittersweet chocolate finely chopped

To make the crust, preheat the oven to 350 degrees F.  Butter a 9-inch springform pan and place it on a baking sheet.  Combine the Oreo crumbs, melted butter and salt in a small bowl.  Toss with a fork to moisten all of the crumbs.  Press into a thin layer covering the bottom and sides of the springform pan.  Freeze the crust for 10 minutes.  Bake in the preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.

To make the crunch, in another small bowl combine 1/2 cup of the chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon and nutmeg.  Toss with a fork to mix and set aside.

To prepare the filling, in the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it holds medium peaks.  Beat in 1/4 cup of confectioners? sugar and whip until the cream holds medium-firm peaks.  Scrape the cream into a separate bowl and refrigerate until needed.

Wipe out (do not wash) the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup of confectioners? sugar on medium speed until the cream cheese is satiny smooth.  Beat in the peanut butter, whole milk, and 1/4 cup of the chopped peanuts until well combined.

Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse.  Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.  Scrape the mousse into the crust, mounding and smoothing the top.  Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.

To finish the torte, put the chopped chocolate in a heatproof bowl set over a saucepan of simmering water.  Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.  Bring the 1/2 cup of cream to a full boil.  Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth.

Pour the ganache over the torte, smoothing with a metal icing spatula.  Scatter the remaining peanuts over the top and chill to set the topping, at least 20 minutes.  When the ganache is firm, remove the sides of the springform pan.  Refrigerate until ready to serve.

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Nutrition

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Serving Size: 1 Serving (473g)
Recipe Makes: 16

Calories: 1809
Calories from Fat: 1444 (80%)

Amt Per Serving		% DV

	Total Fat 160.5g	214 %
	Saturated Fat 81g	405 %
	Monounsaturated Fat 48.2g
	Polyunsanturated Fat 12.2g
Cholesterol 411.5mg		127 %
Sodium 1234.5mg		43 %
Potassium 887.4mg		23 %
Total Carbohydrate 73.6g		22 %
	Dietary Fiber 5.4g	21 %
	Sugars, other 68.2g
Protein 32.6g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1809

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