Peanut Butter Chocolate Crunch Mousse

recipe from susannah's kitchen

Crust

32 Oreos, finely ground
75 g unsalted butter, melted
pinch of salt

Melt the butter, finely grind the Oreos, mix all together with a pinch of salt. Press into the bottom of a springform pan. Line the bottom of the pan with parchment to help with removal.

Preheat oven to 350 F. While the oven in preheating, freeze the crust for 10 min. Bake the crust for 10 min. Let cool.

Crunch

1/2 cup peanuts, chopped
1/2 cup mini chocolate chips
2 tsp sugar
1/2 tsp cocoa powder
1/4 tsp cinnamon
1/8 tsp nutmeg, scant

Mix all the ingredients together, set aside.

Filling

2 cups heavy cream
1/4 c powdered sugar
12 oz cream cheese, softened
1 cup powdered sugar
385 g creamy peanut butter
2 tbsp whole milk
1/4 c peanuts, chopped

Using a stand mixer, thoroughly mix the cream cheese and 1 cup powdered sugar. Once creamy and shiny, mix in the peanut butter, milk and chopped peanuts

In a separate bowl, beat together the heavy cream and 1/4 cup powdered sugar until stiff peaks form.

Gently fold about 1/3 of the whipped cream into the batter. Stir in the crunch mixture. Gently fold in the remaining whipped cream.

Pour the mixture into the prepared pan over the cooled crust. Cover with saran wrap and refrigerate for 4 hours or overnight.

Ganache

1/2 cup heavy cream
4 oz chocolate
1/2 cup peanuts, chopped

Before presentation, melt the heavy cream and chocolate together on the stovetop until chocolate fully melted. Let cool so it doesn't melt the top of the mousse but not so much that it hardens. It needs to still be pourable.

Pour the cooled ganache over the top of the mousse and topped with chopped peanuts.