Rated 5 out of 5 based on 2 votes
- 150 g oreo cookies
- 40 g butter
- 60 g salted peanuts
- 250 g milk chocolate
- 50 g dark chocolate
- 1/2 cup cream
- 4 x eggs, separated
- 10 g unflavoured gelatin
- 1/4 cup boiling water
- 3/4 cups caster sugar
- 3/4 cups dark chocolate melts
- 1/2 cup smooth peanut butter
- 40 g butter
- 9 x easter eggs (to decorate)
Line a spring form tin with plastic wrap.
Biscuit base ingredients
Place the first measure of butter, Oreos and peanuts in a food processor and pulse until the mixture resembles breadcrumbs. Press the mixture into the base of the tin. Refrigerate
Heat cream in the microwave and add the milk and dark chocolate. Stir until the mixture is smooth. If necessary microwave again in 30 second intervals. Once the chocolate mixture is smooth, whisk in the egg yolks.
In a small bowl add the boiling water to the gelatin and combine the two until the gelatin has dissolved.
Add the gelatine to the mouse mixture and stir until it is well combined.
Using an electric mixer and a clean bowl beat the egg whites to soft peaks. Gradually add the sugar until the mixture is thick and glossy and all the sugar has been incorporated.
Fold the egg whites gentle through the chocolate custard. Until just combine, try not to reduce the volume of the mousse by stirring.
Pour the mousse over the base and return the dish to the fridge.
To make the ganache, firstly melt the butter in a saucepan over a low heat. Add the peanut butter and then the chocolate and continue to stir until the mixture is smooth. Remove the ganache from the heat and allow it to completely cool at room temperature.
Pour the ganache over the torte and refrigerate for at least two hour prior to serving.
Remove the tin and decorate with Easter Eggs and shaved white chocolate.
For step by step images go to my website.
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Can’t wait to try this for Easter!
Oh wow, this looks so fantastic and decadent! ^_^