Chocolate Peanut Butter Torte

Chocolate Peanut Butter Torte , By www.uniquegiftstips.com .

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! Recipe source: Slightly adapted from Annie's Eats

Total Time: 40 Minutes, Servings: 16 Servings

Ingredients :

For crust:
• 1 package (approximately 36) Oreo Cookies, finely crushed
• 6 teaspoons melted butter
• ¼ teaspoon salt
For filling:
• 2 cups heavy/whipping cream
• 1 and ½ cups powdered/confectioners' sugar, divided
• 1 and ½ cups peanut butter
• 12 ounces cream cheese, room temperature
• 2 Tablespoons milk
• ½ cup peanut butter chips (or chocolate chips)
For topping:
• 8 ounces semi-sweet chocolate, chopped
• ½ cup heavy cream
• Chopped peanuts, or chopped peanut butter cups, for garnish

Instructions :

Crust:
• 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.
Filling:
• 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.
For topping:
• Heat cream in a glass bowl in the microwave for 60-90 seconds, until cream is steaming hot but not boiling.
• Using a wire whisk, stir chopped chocolate into the cream. Stir gently until chocolate is melted and mixture is smooth. Set aside to thicken.
• Once mixture is thickened, carefully spread over top of torte.
• Garnish with chopped peanuts or chopped peanut butter cup candies, as desired.
• Refrigerate a few moments more until chocolate topping begins to harden.
• Enjoy!

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