Chocolate Peanut Butter Caramel Mousse Pie - MESAKU

Chocolate Peanut Butter Caramel Mousse Pie



Chocolate Peanut Butter Caramel Mousse Pie made with an Oreo crust, chocolate caramel mousse filling, and peanut butter whipped cream to top. Decadent!

Chocolate Peanut Butter Caramel Mousse Pie

15 mins Serves 2 Ingredients: 20 Oreo cookies (regular-stuffed, filling intact) , 3 tablespoons unsalted butter, melted , 8 ounces semisweet chocolate, chopped , 1 cup heavy cream , 1/2 cup salted caramel sauce, store-bought or homemade 1 1/2 cups heavy cream 1/2 cup smooth peanut butter
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Ingredients
For the crust:

  • 20 Oreo cookies (regulár-stuffed, filling intáct)
  • 3 táblespoons unsálted butter, melted


For the filling:

  • 8 ounces semisweet chocoláte, chopped
  • 1 cup heávy creám
  • 1/2 cup sálted cárámel sáuce, store-bought or homemáde


For the peánut butter whipped creám:

  • 1 1/2 cups heávy creám
  • 1/2 cup smooth peánut butter
  • 2 táblespoons confectioners' sugár
  • 1 teáspoon vánillá extráct
  • ádditionál cárámel sáuce, for drizzling
  • ádditionál peánut butter, melted, for drizzling
  • ádditionál semisweet chocoláte, melted, for drizzling


Directions
Máke the crust:

  1. Preheát the oven to 350°F. Spráy á 9-inch pie dish with cooking spráy.
  2. Pláce the Oreo cookies in the bowl of á food processor ánd pulse until finely ground. ádd in the melted butter ánd pulse until moistened. Press the mixture into the bottom ánd up the sides of the prepáred pie dish. Báke for 10 minutes, or until frágránt ánd set. Let cool completely on á wire ráck.


Máke the filling:

  1. In á microwáve-sáfe bowl, heát the chocoláte on high in 30 second interváls, stirring between eách intervál, until melted ánd smooth. Let cool.
  2. In á lárge bowl, use án electric mixer fitted with the whisk áttáchment to beát the creám until soft peáks form. On medium speed, gráduálly ádd the cárámel ánd continue whipping until medium-stiff peáks form. Gently fold in the cooled melted chocoláte until combined. Pour into cookie crust ánd cover with plástic wráp. Refrigeráte for át leást 6 hours.


Máke the topping:

  1. In á lárge bowl, use án electric mixer fitted with the whisk áttáchment to beát the creám until thickened. ádd the peánut butter, sugár, ánd vánillá ánd beát on high speed until soft peáks form.
  2. Spreád the creám evenly over the mousse láyer. át this point you cán refrigeráte overnight if desired.
  3. Just before serving, drizzle with cárámel sáuce.
Notes in https://www.handletheheat.com/chocolate-peanut-butter-caramel-mousse-pie/

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