Filed Under: Dessert | Tart

Chocolate & Peanut Butter Mousse Tarts

Recipe By Tessa Arias
  |  
April 22nd, 2013

Chocolate & Peanut Butter Mousse Tarts are blissfully rich, crunchy, buttery, smooth, creamy, luscious, and thick. And they're adorable!

Yield: 4 4-inch tarts

Prep Time: 1 hour 20 minutes

Cook: 10 minutes

Tessa's Recipe Rundown...

Taste: Blissfully rich with chocolate and peanut butter flavor without being too sweet.
Texture: These little tarts play an orchestra of textures on your tongue – crunchy, buttery, smooth, creamy, luscious, and thick.
Ease: There are a handful of elements to these tarts but they are all completely doable. Plus they can be made ahead of time.
Appearance: Adorable.
Pros: My boyfriend said these tarts are one of the best desserts I’ve ever made.
Cons: Indulgent… but in the best possible way!
Would I make this again? Absolutely yes.

Chocolate & Peanut Butter Mousse Tarts are blissfully rich, crunchy, buttery, smooth, creamy, luscious, and thick. And they’re adorable!

Chocolate & Peanut Butter Mousse Tarts

Chocolate & Peanut Butter Mousse Tarts

I have quite a few recipes on hand that I’ve been wanting to share with you guys but after taking one bite into this tart I knew I had to post these first. You know you’ve got a good recipe when your boyfriend says it’s one of the “best desserts you’ve ever made.” And he isn’t completely obsessed with peanut butter like I am so I’m taking that as a glowing review. What’s not to love about these tarts though? They’ve got an Oreo cookie crust, a layer of thick chocolate ganache, a layer of creamy and light peanut butter mousse drizzled with more chocolate and topped with peanut butter chips. These will not last long in your house!

 

 

Blissfully rich, crunchy, buttery, creamy, luscious, and thick. And they’re adorable!

How to make
Chocolate & Peanut Butter Mousse Tarts with Oreo Crust

Yield: 4 4-inch tarts
Prep Time: 1 hour 20 minutes
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Chocolate & Peanut Butter Mousse Tarts are blissfully rich, crunchy, buttery, smooth, creamy, luscious, and thick. And they're adorable!

Ingredients

Crust:

  • 15 Oreo cookies
  • 3 tablespoons unsalted butter, melted

Chocolate layer:

  • 6 ounces milk chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract

Peanut Butter Mousse:

  • 1 cup peanut butter
  • 1 3/4 cups heavy cream, divided
  • 1/2 cup powdered sugar

Topping:

  • Peanut butter chips

Directions

For the crust:

  1. Preheat the oven to 350°F. Lightly spray four 4-inch tart pans with nonstick cooking spray and set the pans on a small rimmed baking sheet.
  2. Place the Oreo cookies in a food processor and pulse until finely ground. Add the melted butter and pulse until the cookies are moistened. Divide the mixture between the tart pans, firmly pressing into the bottom and up the sides of the pans. Bake for 5 minutes, or until fragrant and firmed, then let cool completely.

For the chocolate layer:

  1. Combine the chocolate, cream, corn syrup, and vanilla in a large glass measuring cup or small microwave-safe bowl. Microwave for 1 1/2 minutes then stir until the chocolate melts into the cream and the mixture becomes smooth and dark in color. Reserve a 1/4 of the chocolate mixture to the refrigerator. Divide the remaining mixture evenly between the cooled crusts, spreading across the bottom of each crust. Place the tarts in the freezer while making the peanut butter mousse.

For the peanut butter mousse:

  1. Heat the peanut butter and 3/4 cup of the cream in a microwave-safe bowl in 20-second bursts, stirring between each burst, until the peanut butter melts. Stir in the vanilla and let cool to room temperature.
  2. In the bowl of a mixer fitted with the whisk attachment, beat the remaining 1 cup of cream and powdered sugar on high speed until thickened but not yet forming peaks. Gradually fold the cream into the cooled peanut butter mixture until no more streaks remain. Spoon the mousse over the chilled chocolate layer in each tart. Chill the tarts in the refrigerator at least 1 hour.
  3. Remove the remaining chocolate mixture from the fridge and stir until loosened in texture. Place the chocolate mixture in a ziptop baggie and snip a small hole in one corner. Drizzle the chocolate over the tarts. Garnish with peanut butter chips. Serve or refrigerate, covered, for up to 2 days.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Ellie @ Ginger Bear Kitchen — April 22, 2013 at 6:03 am

    WOW! These look absolutely fantastic. I love anything with an Oreo cookie crust and the combination of chocolate ganache and peanut butter mousse sounds like a dream come true.

    P.S. I have been wanting mini-tart pans for a while. This recipe might be my excuse to buy them!

  2. #
    Erin @ The Spiffy Cookie — April 22, 2013 at 6:05 am

    I can never get enough peanut butter tarts/mousse/pies. And it’s even more exciting when someone who doesn’t normally likes something says they love it!

  3. #
    Tieghan — April 22, 2013 at 6:08 am

    Your killing me! Peanut butter + chocolate is the best combo there is!

  4. #
    Mimi @ Culinary Couture — April 22, 2013 at 8:14 am

    Oh boy! These look absolutely scrumptious!

  5. #
    [email protected] — April 22, 2013 at 10:11 am

    Oh, these look too good to be true. These would be so dangerous for me to have around!

  6. #
    Sue — April 22, 2013 at 12:09 pm

    I am a peanut butter junkie! Just made these and they are gone. Hubby, not a peanut butter fan, devoured them.

  7. #
    Rosie @ Blueberry Kitchen — April 22, 2013 at 2:54 pm

    These look absolutely divine! That peanut butter mousse filling looks amazing!

  8. #
    Ashley | Spoonful of Flavor — April 22, 2013 at 3:31 pm

    My husband would love these since peanut butter is his favorite. I’ll have to make these very soon.

  9. #
    Rachel @ Bakerita — April 22, 2013 at 4:24 pm

    This sounds similar to a pie I made, but I love the mini format! These look so incredible, especially considering PB & chocolate is my all-time favorite combo. Pinned!

  10. #
    Zoo — April 22, 2013 at 9:10 pm

    No cream cheese! Seems like everything else that’s similar has cream cheese. Not a fan of cream cheese (I won’t even use it when I know I won’t taste it, just on principle), but love peanut butter and chocolate so I’ll definitely be making these.

  11. #
    Sonya — April 23, 2013 at 4:28 pm

    Can’t wait to make these. Just bought some mini tart pans the other day. One question though: will this recipe be enough to make one large tart?

    Thanks!

  12. #
    Monica — April 23, 2013 at 10:25 pm

    This looks absolutely delicious! Your boyfriend is very lucky! 😉

  13. #
    [email protected] — April 24, 2013 at 7:57 am

    Absolutely love peanut butter and chocolate together! These tarts are amazing!

  14. #
    Natalie — September 29, 2013 at 1:20 am

    Just wondering if I could use the store bought Oreo cookie crumbs for the crust here? These look amazing and I can’t wait to try them 🙂

    • #
      Tessa — September 29, 2013 at 12:08 pm

      Yep! Store bought crumbs or homemade wouldn’t make much of a difference.

  15. #
    nancy — November 12, 2013 at 10:15 am

    I just made these tarts and am waiting for them to chill before the final verdict, but I just want to point out that I used and must now wash my food processor, my stand mixer, three bowls and most of a set each of dry and wet measuring cups just to make four little tarts. I hope they’re good.

  16. #
    nancy — November 12, 2013 at 10:34 am

    The verdict is in. They’re good, and worth the mess I made out of my kitchen. Yum!

    • #
      Tessa — November 12, 2013 at 10:37 am

      Glad to hear it!!

  17. #
    Leslie — September 28, 2014 at 5:18 pm

    Going to make this…looks yummo!!!

  18. #
    Karen — December 17, 2015 at 6:35 am

    Hi, Do you take the tarts out of the pan while chilled ? I’m afraid they will fall apart. Maybe put in the freezer?

  19. #
    CB — July 13, 2016 at 7:27 am

    What is the cup equivalent of choc cookie crumbs for the 15 Oreo cookies?
    If you use 15 Oreo cookies is that the WHOLE cookie or just the tops and bottoms?

  20. #
    Margie — December 30, 2018 at 2:18 pm

    Confused about the vanilla addition to the peanut butter mousse – not listed in the ingredients so no amount is given

  21. #
    amanda hampton — April 9, 2019 at 4:44 pm

    Hi I am trying to make the chocolate peanut butter mousse tarts but under the instructions for the peanut butter mousse it says to add vanilla but under the ingredients for peanut butter mousse vanilla isn’t listed how much vanilla do i add for the peanut butter mousse?

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