Entremet Oreo Chocolate Peanut butter

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Not a trip without taking advantage of it to taste all the possible specialties of the country. The United States has a terrible reputation for their gastronomy. There is some truth: they like to eat very sweet, very fat, very salty, and at all hours. But not only ! I was able to taste magnificent balanced and gourmet salty dishes, magnificent tarts, enormous, and delicious ... And the "healthy eating", there, is booming. Exit Fast Food, Bonjour restaurant chains offering soups and quiches with vegetables!
INGREDIENTS

For the base in Oreo:
  • 20 Oreos
  • 6 cl of melted butter
  • For thick chocolate mousse:
  • 450 grams of chocolate 66%
  • 1 teaspoon of vanilla extract
  • 2 x 240 ml of whole liquid cream
  • 2 eggs
  • 4 egg whites
For Chantilly with peanut butter:
  • 350 ml of whole liquid cream
  • 120 Ml peanut butter
  • For decadent decoration:
  • 60 grams of chocolate pastry
  • 1/2 teaspoon of vegetable oil
  • 3 Oreos crumbled

INSTRUCTIONS

  1. Start by preheating your oven to 170 ° C.
  2. Prepare a perfect 23 cm baking circle (or same-sized hinge pan, even better). Place on a baking sheet covered with parchment paper.
  3. For the base in Oreos: Melt the butter and mix it with the previously mixed Oreos.
  4. Spread this mixture at the bottom of the circle and 1 cm high on the sides.
  5. Bake 5 minutes in the oven.
  6. For Chocolate Mousse: Mix the chocolate finely in a robot.
  7. Add vanilla and half of the liquid cream (240 Ml) previously warmed to the microwave.
  8. Mix to obtain a smooth preparation.
  9. Transfer this mixture to a bowl and allow to cool to room temperature.
  10. When the preparation is at a good temperature, add the 2 eggs.
  11. Meanwhile, pour the remaining 240 Ml of liquid cream into whipped cream.
  12. In another container, put the 4 egg whites in the snow.
  13. Add the whites to the Chantilly.
  14. Then add this mixture eggs + Chantilly to the chocolate mixture (delicately!), Incorporating first 2 to 3 spoons to relax the chocolate preparation.
  15. You can then spread out your chocolate mousse on the Oreos base, and put it cool a few hours.
  16. For Chantilly with peanut butter: mix the liquid cream and the peanut butter. When the preparation is smooth, make a whipped cream.
  17. Spread your whipped cream with peanut butter on the chocolate mousse, and refrigerate.
  18. For decoration: Melt the chocolate in the microwave and add the oil. With a fork, draw strokes by swinging the fork back and forth. Add crumbled Oreos.
  19. Serve fresh and keep cool!

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