I'm not even a big PB fan but this recipe looks good.... (447 views)

Recipes above have been added to my pile of recipes to make...someday...

Here is one that I make for special occasions and I love, love, love it...

Chocolate & Peanut Butter Mousse Tart
 
For the crust

1 1/2 c graham cracker crumbs
5 T melted butter
2 T sugar

For the filling

1 1/2 c heavy cream
3 T confectioners sugar
1 tub (250 grams) cream cheese, at room temperature (I used a “light” spreadable cream cheese)
3/4 c confectioners sugar
1 1/2 c natural peanut butter (crunchy or smooth – I went with crunchy)
a pinch of kosher salt
2 T whole milk

For the topping

1/2 c heavy cream
4 oz. good quality bittersweet chocolate, finely chopped (I used Callebaut)
1/2 c salted peanuts, finely chopped

Preheat oven to 350F. In a bowl, use a fork to mix together the graham cracker crumbs with the melted butter and sugar until moist clumps form. Press crumb mixture over bottom and up sides of 10″ tart pan with a removable bottom. Carefully place tart pan onto a cookie sheet and bake until lightly browned, about 15 minutes. Cool completely before filling.

Using a stand mixer, beat the heavy cream with the whisk attachment until soft peaks form, sprinkle in the confectioners sugar and whip until stiff peaks form. Place bowl in fridge.

Replace the whisk with the paddle attachment on the stand mixer and in a larger bowl, beat the cream cheese with the 3/4 cup of confectioners’ sugar on medium speed until smooth. Beat in the peanut butter, salt and milk until well combined.

Remove the whipped cream from the fridge. Using a large silicone spatula, gently stir in about 1/4 of the whipped cream into the peanut butter mixture. Gently fold in the remaining whipped cream until blended. Pour the mixture into the crust, smoothing out the top. Refrigerate for at least 4 hours or overnight, covering with plastic wrap as soon as the filling firms up.

Make a ganache, by putting the chocolate into a heat proof bowl or double boiler set over a saucepan of simmering water. Remove the bowl when the chocolate is melted and let cool for 5 minutes. Bring 1/2 cup of cream to a boil and pour over the cream. Let it sit for 10 minutes to cool slightly and then whisk until the ganache is completely blended and smooth.

Pour the ganache and spread over the tart, sprinkling peanuts over the top. Chill for at least 30 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate