Peanut Butter Chocolate Mousse

By Stef -

This was yum and gets an 8 (Melly gave it an 8.5). You're supposed to let the chocolate cool to room temperature before you add the eggs, but the recipe says you can put it in the fridge to speed up the process. This is a bad idea, because my chocolate was really hard and it was near impossible to whisk in the eggs. Despite it being not quite as light as I would like, it was still good. The recipe came from carlsbadcravings.com.

  • Oreo Crust
  • 20 Oreos with filling
  • 1/4 cup butter, melted

  • Chocolate Mousse
  • 1 pound semi-sweet (or your favorite combo) chocolate, broken into pieces I used Ghirardelli chocolate chips
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups heavy cream, divided
  • 1 tablespoon sugar
  • 2 whole pasteurized eggs
  • 4 pasteurized egg whites

  • Peanut Butter Whipped Cream
  • 1 1/2 cups heavy cream
  • 1/2 cup smooth peanut butter
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

  • Garnish
  • 3 oz. semi-sweet baker’s chocolate I just used more Ghirardelli chocolate chips 
  • 1/2 teaspoon vegetable oil I didn't add this
  • 2-3 Oreos, crushed I didn't add this
  • Raspberries/strawberries etc. (optional but highly recommended) I didn't add this



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