I saw this dessert on Pinterest a little while ago and knew I had to make it. And let me tell you this is one of my top three favorite desserts. I love desserts... so that's saying a lot.
I made it the other night when we had some friends over. For dinner I made this Thai meal with some naan bread that was so good and then had this as a palette cleanser from the spicy Thai food. Then we topped it off with this peanut butter brownie torte.
To make it, I changed it up a little from the original recipe. I simplified it a little.
2 boxes of your favorite brownie mix (mine is Betty Crocker Triple Chunk)
Prepare two square pans by lining the bottom with parchment paper and coating the whole pan with cooking spray. Make the brownies as directed on the box. Put half of the double batch in one pan and the other half in the other pan. Cook as directed. Let cool. You can put them in the refrigerator to help them cool faster.
Remove the brownies from the pan by sliding a knife along the edge. Cut the brownies in to small squares. Set aside.
Peanut Butter Mousse
1/2 cup whipping cream
5 oz cream cheese at room temperature
1/3 cup plus 2 Tbs powdered sugar
1/3 cup peanut butter
With the whisk attachment on your mixer or beaters, whisk the whipped cream on high until stiff peaks form. Set aside.
In a different bowl, add the cream cheese and peanut butter and whisk on medium speed until combined. Add powdered sugar and mix until combined. Add whipped cream in to the bowl and whisk on medium high until the texture is light and fluffy.
Set in refrigerator for at least 30 minutes.
4 1/2 oz semi-sweet chocolate chips (I like Ghiradelli)
1/2 cup heavy whipping cream
Put chocolate chips and whipping cream in a microwave safe bowl and cook on high for 2-3 minutes. Let sit for a few minutes. Then use your whisk attachment and whisk until it is smooth and glossy. Put it back in the microwave for a little bit if it starts to get hard or clumpy.
*I also cut up some Reese's peanut butter cups to incorporate when assembling the torte.
To assemble the torte:
Put a brownie square on the bottom, layer on the mousse, some cut up Reese's cups, another brownie square, more mousse, more Reese's cups, then the ganache and then more Reese's cups.