No Chanukah party would be complete without a divine dessert! This one combines lots of our favorite flavors--caramel, peanuts and chocolate. It doesn't get much better than this!
14chocolate graham crackers, finely ground (2 1/3 cups)
1tbspsugar
1stickbutter, melted
For the Caramel Layer:
1 ½cupsdulce de leche caramel
1cuproasted salted peanuts
For the Mousse:
8ozcream cheese, room temperature
1cupconfectioners' sugar
¾cupsmooth peanut butter
½tspvanilla extract
1cupheavy cream
For the Chocolate Ganache:
7ozsemisweet chocolate, chopped
2tbsplight corn syrup (Karo)
1cupheavy cream
1
Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and butter. Press mixture into bottom and halfway up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 Minutes. Remove from oven and let cool.
2
Heat dulce de leche and spread on the crust. Sprinkle with peanuts. Refrigerate.
For the Peanut Butter Mousse:
3
Beat cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream into peanut butter mixture. Carefully fold in remaining whipped cream in 2 additions.
4
Gently spread peanut butter mousse over caramel in an even layer, making sure they don't blend together. Refrigerate for 30 Minutes.
For the Chocolate Ganache:
5
Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate and let stand for 1 Minutes. Add corn syrup. Whisk to combine.
6
Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes before serving.
14chocolate graham crackers, finely ground (2 1/3 cups)
1tbspsugar
1stickbutter, melted
For the Caramel Layer:
1 ½cupsdulce de leche caramel
1cuproasted salted peanuts
For the Mousse:
8ozcream cheese, room temperature
1cupconfectioners' sugar
¾cupsmooth peanut butter
½tspvanilla extract
1cupheavy cream
For the Chocolate Ganache:
7ozsemisweet chocolate, chopped
2tbsplight corn syrup (Karo)
1cupheavy cream
Directions
1
Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and butter. Press mixture into bottom and halfway up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 Minutes. Remove from oven and let cool.
2
Heat dulce de leche and spread on the crust. Sprinkle with peanuts. Refrigerate.
For the Peanut Butter Mousse:
3
Beat cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream into peanut butter mixture. Carefully fold in remaining whipped cream in 2 additions.
4
Gently spread peanut butter mousse over caramel in an even layer, making sure they don't blend together. Refrigerate for 30 Minutes.
For the Chocolate Ganache:
5
Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate and let stand for 1 Minutes. Add corn syrup. Whisk to combine.
6
Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes before serving.
