Peanut Butter Layered Mousse Torte
Peanut Butter Layered Mousse Torte

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, peanut butter layered mousse torte. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Peanut Butter Layered Mousse Torte is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Peanut Butter Layered Mousse Torte is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook peanut butter layered mousse torte using 26 ingredients and 32 steps. Here is how you can achieve that.

The ingredients needed to make Peanut Butter Layered Mousse Torte:
  1. Prepare FOR CRUST
  2. Prepare package Nutter Butter cookies
  3. Get butter, melted
  4. Make ready FOR PEAUT BUTTER MOUSSE
  5. Take cold water
  6. Get unflavored gelatin
  7. Take marscapone cheese, at room temperature
  8. Make ready creamy peanut butter, at room temperature
  9. Get confectioner's sugar
  10. Prepare cold heavy whipping cream
  11. Get vanilla extract
  12. Make ready FOR WHIPPED CHOCOLATE LAYER
  13. Take heavy whipping cream
  14. Make ready semi sweet chocolate chips
  15. Take FOR WHIPPED CREAM LAYER
  16. Get cold heavy cream
  17. Get confectioner's sugar
  18. Prepare inflavored gelatin
  19. Get cold water
  20. Take vanilla extract
  21. Prepare FOR CHOCOLATE DRIZZLE
  22. Make ready semisweet chocolate
  23. Take heavy cream
  24. Get GARNISH
  25. Make ready toffe peanuts, as needed
  26. Prepare shaved peanut butter cups, as needed
Instructions to make Peanut Butter Layered Mousse Torte:
  1. Spray a 9 inch springform pan with non stick spray.
  2. Crush cookies in food processor until they are fine crumbs
  3. Combine 2 1/2 cups of the crumbs with melted butter and mix well, I just whirl the butter in the food processor until combined.
    Note, remaing crumbs can be stored in freezer for another use, on ice cream, decorating tops of cakes or any dessert for a couple of ideas besides just a crust.
  4. Press crust in bottom and sides of springform pan. Freeze while making filling
  5. MAKE CHOCOLATE WHIPPED LAYER ( make this first, it needs to get cold, it can be made a day ahead but not whipped until ready to use)
  6. Heat cream until hot but not boiling, pour over chocolate chips in a large bowl. Let sit one minute then stir until smooth. Refrigerate until completely cold at least 4 hours or over night1. MAKE PEANUT BUTTER MOUSSE
  7. In a heat proof bowl add cold water. Sprinkle gelatin over cold water to soften for 5 minutes
  8. Heat some water in a skillet to a simmer, add bowl of gelatin and stir until clear and dissoved. Turn off heat but leave gelatin in warm water until ready to use
  9. In a large bowl beat mascapone cheese and peanut butter until smooth, beat in gelatin until well mixed, set aside1. In another cold bowl beat cream to soft peaks
  10. Add sugar and vanilla and beat until it holds its shape
  11. Fold peanut mixtur into whipped cream in 3 additions until uniform in color
  12. Beat cold chocolate cream until light snd fluffy. Spread over peanut butter mousse and smooth. Refrigerate 1 hour befor adding whipped cream layer.1. WHIP CHOCOLATE LAYER
  13. Pour into prepared crust, smooth top and refrigerate 2 hours before addiing whipped chocolate layer1. MAKE STABALIZED WHIPPED CREAM TOPPING
  14. Add cold water to a small heat proof bowl. Add gelatin over water and soften for 5 minutes
  15. Heat a small skillet with simmering water and place bowl of gelatin in water, stirring until clear and dissolved. Turn off heat and let gelatin sit in warm water until ready to use
  16. Beat cream until it forms soft peaks. Add sugar and vanilla and gelatin and beat until it holds its shape
  17. Spread over chovolate layer and refrigerate at least 6 hours or better, overnight
  18. FOR CHOCOLATE DRIZZLE
  19. Heat cream until hot, pour over chocolate chips , let sit one minute then stir until smooth
  20. Let sit, or chill briefly until thick enough to drizzle. Drizzle overtop of torte
  21. Garnish with toffee peanuts and shaved peanut butter cups1.

So that’s going to wrap it up for this special food peanut butter layered mousse torte recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!