Sweet & Salty Peanut Butter Mousse Torte

Instructions

1. Preheat the oven to 350F. In a large bowl, combine the cookie crumbs, melted butter, and salt. Toss with a fork until well combined, and press crumb mixture into the bottom of a greased 9-inch springform pan.
2. Freeze for 10 minutes and then bake for 10 minutes. Allow to cool on a wire rack while you prepare the filling.
3. In the bowl of a stand mixer fitted with the whisk attachment, (chilling it helps,) whip the cream until medium-stiff peaks form. Transfer the whipped cream to a bowl and wipe out the stand mixer bowl. (You don't need to wash it.)
4. Switch to the paddle attachment and beat the cream cheese until perfectly smooth. Add the peanut butter, milk and powdered sugar, and beat until everything is very well combined.
5. Gently fold in about a quarter of the whipped cream with a spatula. Fold in the crunch mixture and then the rest of the whipped cream.
6. Spread the filling in the cooled crust and pop in the freezer for a few minutes or until the mousse has set. Cover with plastic wrap and chill for at least for hours or overnight.
7. To finish, place the chopped chocolate in a heatproof bowl over a small pot of simmering water (makeshift double boiler.) When the chocolate just starts to melt and get glossy, remove it from the heat and dump out the water.
8. Add the heavy cream to the pot and heat until boiling. Pour the cream over the chocolate and whisk until perfectly smooth.
9. Pour the ganache over the top of the filling and smooth with an offset spatula. Sprinkle with toffee bits, more mini chocolate chips and flakey sea salt.
10. Chill for a few minutes so the ganache can set- serve chilled.