This may just be the fastest I have ever pinned something and then made it.
I think I found this Oreo Peanut Butter Mousse Cake early last week and it went straight on our Thanksgiving menu. Soooo good and soooo staying on my permanent holiday list!
The recipe is from Annie Eats! I pretty much made it as she described except I left out a few ingredients and ditched the ganache topping. I was short on time, forgot to get extra heavy cream and honestly just didn’t think it needed it! I was really glad I left it off in the end… I think it just would have sent my tastebuds into overdrive!
Oreo Peanut Butter Mousse Cake
For the crust:
32 Oreo cookies, finely processed into crumbs
5 1/3 tbsp. unsalted butter, melted and cooled
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
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
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 and melted butter 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 and sugar. 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 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 smooth. Beat in the peanut butter, whole milk, and 1/4 cup of the chopped peanuts until well combined.
Using a spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse. Still using the spatula, stir in the crunchy peanut mix, then 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.
Seriously, look at the filling up close! It was beyond good! Light and fluffy but so decadent!! Loved it!