Peanut Butter Layered Mousse Torte
Peanut Butter Layered Mousse Torte

Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, peanut butter layered mousse torte. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Peanut Butter Layered Mousse Torte is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Peanut Butter Layered Mousse Torte is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook peanut butter layered mousse torte using 26 ingredients and 32 steps. Here is how you cook it.

The ingredients needed to make Peanut Butter Layered Mousse Torte:
  1. Get FOR CRUST
  2. Make ready 1 (16 ounce) package Nutter Butter cookies
  3. Make ready 4 tablespoons butter, melted
  4. Take FOR PEAUT BUTTER MOUSSE
  5. Make ready 1/2 cup cold water
  6. Prepare 1 envelope unflavored gelatin
  7. Take 8 ounces marscapone cheese, at room temperature
  8. Get 1 cup creamy peanut butter, at room temperature
  9. Prepare 1 1/2 cup confectioner's sugar
  10. Get 3 cups cold heavy whipping cream
  11. Make ready 1 teaspoon vanilla extract
  12. Get FOR WHIPPED CHOCOLATE LAYER
  13. Prepare 1 cup heavy whipping cream
  14. Get 3/4 cup semi sweet chocolate chips
  15. Make ready FOR WHIPPED CREAM LAYER
  16. Take 1 1/4 cup cold heavy cream
  17. Get 3 tablespoon confectioner's sugar
  18. Take 1/2 teaspoons inflavored gelatin
  19. Take 1 1/2 tablespoon cold water
  20. Get 1 teaspoon vanilla extract
  21. Take FOR CHOCOLATE DRIZZLE
  22. Prepare 1/4 cup semisweet chocolate
  23. Make ready 1/4 cup heavy cream
  24. Take 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 night
  8. MAKE PEANUT BUTTER MOUSSE
  9. In a heat proof bowl add cold water. Sprinkle gelatin over cold water to soften for 5 minutes
  10. 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
  11. In a large bowl beat mascapone cheese and peanut butter until smooth, beat in gelatin until well mixed, set aside
  13. In another cold bowl beat cream to soft peaks
  14. Add sugar and vanilla and beat until it holds its shape
  15. Fold peanut mixtur into whipped cream in 3 additions until uniform in color
  16. Beat cold chocolate cream until light snd fluffy. Spread over peanut butter mousse and smooth. Refrigerate 1 hour befor adding whipped cream layer.
  18. WHIP CHOCOLATE LAYER
  19. Pour into prepared crust, smooth top and refrigerate 2 hours before addiing whipped chocolate layer
  21. MAKE STABALIZED WHIPPED CREAM TOPPING
  22. Add cold water to a small heat proof bowl. Add gelatin over water and soften for 5 minutes
  23. 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
  24. Beat cream until it forms soft peaks. Add sugar and vanilla and gelatin and beat until it holds its shape
  25. Spread over chovolate layer and refrigerate at least 6 hours or better, overnight
  26. FOR CHOCOLATE DRIZZLE
  27. Heat cream until hot, pour over chocolate chips , let sit one minute then stir until smooth
  28. Let sit, or chill briefly until thick enough to drizzle. Drizzle overtop of torte
  29. Garnish with toffee peanuts and shaved peanut butter cups

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