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This Peanut Butter Chocolate Mousse Pie is absolutely mouthwatering. The buttery Oreo crust is filled with a light and fluffy chocolate mousse followed by an easy, silky, peanut butter mousse.
I’ve been thinking about this dessert for a few weeks now. I have made quite a few of these no-bake mousse pies and it was only a matter of time before a chocolate and peanut butter one came to life.
Whenever there’s peanut butter, chocolate and Reese’s involved, you know it’s going to be good.
This double layer Peanut Butter Chocolate Mousse Pie starts with a buttery Oreo crust. It’s filled with a light and fluffy chocolate mousse and layered with a mouthwatering peanut butter mousse, topped off with whipped cream and Reese’s Peanut Butter Cups then drizzled with hot fudge and more peanut butter.
When I took my first bite, I was slightly concerned this would be super rich and sweet, like what you would expect with my No-Bake Reese’s Peanut Butter Cup Cheesecake, but it wasn’t that way at all.
This easy peanut butter mousse is made with cream cheese, melted Reese’s Peanut Butter Chips and whipped cream, but it’s super light and fluffy and just melts in your mouth because there’s a high ratio of whipped cream to peanut butter chips. Don’t you just love no-bake desserts?
I never worry about the chocolate mousse being too rich, there’s no such thing.
To prepare each layer of mousse, the steps are the same. First prepare the whipped cream. You can make one big batch and then split it up between each mousse, about 2 ½ cups for each. The whipped cream is thickened with powdered sugar and gelatin which helps stabilize the mousse.
Then you beat together the cream cheese with the sugar and vanilla. Again, you can prepare these together. You don’t need to worry about softening the cream cheese in the microwave, you’ll just beat it for a few extra minutes until it’s light and fluffy, which is helpful when you combine it together with the melted chocolate.
How to make the peanut butter mousse
Next, to make the peanut butter mousse, melt the Reese’s Peanut Butter Chips together with 2 tablespoons of heavy whipping cream.
I recommend microwaving at 50% power to prevent it from seizing or getting too hot. Stir every 30 seconds or so until the chips are melted and smooth.
Then you stir the cream cheese together with the melted peanut butter cups and stir very well until the two are combined.
Finally, fold in about 2 ½ cups of the prepared whipped cream and mix slowly until the whipped cream is completely mixed in.
The peanut butter mousse is layered on top of the chocolate mousse. The chocolate mousse is prepared the exact same way.
Throw this baby in the fridge for a few hours and go ahead and lick the bowl clean, I sure did.
I prefer to decorate my desserts right before serving so that I can remove the sides of my springform pan. Since this is a nice and tall dessert, you might want to use parchment paper or a cake collar to line the inside edge of your pan and it makes it that much easier to remove the sides.
To garnish this peanut butter chocolate mousse pie, I topped with whipped cream, Reese’s Peanut Butter Cups and drizzled it with hot fudge and melted peanut butter. You can either drizzle it over the whole pie before slicing or drizzle it over each slice like I did here.
I’d be lying if I didn’t tell you I ate this slice for breakfast on Sunday, but it was so so worth it.
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Peanut Butter Chocolate Mousse Pie
- Prep Time: 40 minutes
- Cook Time: 4 hours
- Total Time: 4 hours and 40 minutes
- Yield: 10 servings
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Pin RecipeDescription
This Peanut Butter Chocolate Mousse Pie is absolutely mouthwatering. The buttery Oreo crust is filled with a light and fluffy chocolate mousse followed by an easy, silky, peanut butter mousse.
Ingredients
For the Crust:
- 1 14.3 ounce package Oreos
- 1/2 cup Unsalted Butter
For the Filling:
- 2 tablespoons Water
- 2 teaspoons Unflavored Gelatin
- 2 cups Heavy Whipping Cream, + 4 tablespoons, divided
- 1 cup Powdered Sugar
- 4 ounces Dark Chocolate
- 4 ounces Reese’s Peanut Butter Chips
- 16 ounces Cream Cheese
- 1 cup Granulated Sugar
- 2 teaspoons Pure Vanilla Extract
For the Topping:
- 1 cup Heavy Whipping Cream
- 1/2 cup Powdered Sugar
- 4 cups Reese’s Peanut Butter Cups
- Hot Fudge Sauce, for garnish
- 2 tablespoons Peanut Butter, for garnish (optional)
Instructions
For the Crust:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel, or line with parchment paper or a cake collar.
- Grind one package of cookies into fine crumbs using a food processor or blender.
- In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate or freeze the crust while you are preparing the filling.
For the Filling:
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Place 2 tablespoon of cold water in a small dish. Sprinkle the powdered gelatin over the water, spreading evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
- Next, melt the gelatin in the microwave for 8-10 seconds until it turns back to a liquid. Watch it closely!
- Pour 2 cups of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar and liquid gelatin and continue beating on high speed until stiff peaks form. Set the whipped cream aside.
- In a microwave-safe bowl, microwave both the dark chocolate and the peanut butter chips, each with 2 tablespoons heavy whipping cream. Microwave each one at 50% power in 30-second increments, stirring each time until the chocolate is melted. Set aside to cool.
- Beat the cream cheese together with the granulated sugar and vanilla extract. Beat until well combined and the cream cheese is light and fluffy.
- Divide the cream cheese in half. Stir the melted chocolate into one half and the melted peanut butter chip into the other, mixing until well combined.
- Lastly, fold in 2 1/2 cups (about half) of the prepared whipped cream in each bowl and fold together until all ingredients are combined.
To Assemble the Dessert:
- First layer the chocolate mousse in the bottom of the prepared crust, spreading evenly. Then layer the peanut butter mousse, spreading evenly. Cover and refrigerate for 3-4 hours to set.
- For the topping: Prepare a second batch of whipped cream as instructed above. Pour 1 cup of heavy whipping cream into a chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Pipe the borders of the mousse cake using a large open round tip.
To Garnish:
- Slice the Reese’s Peanut Butter Cups in half and place them on top of the whipped cream. Heat hot fudge and peanut butter in the microwave and drizzle over the top of the pie.
- Category: Dessert
- Method: No Bake
- Cuisine: American
This recipe originally appeared on Food Fanatic.
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