Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, peanut butter layered mousse torte. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
MAKE PEANUT BUTTER MOUSSE In a heat proof bowl add cold water. Remove sides of sprinform pan by running a thin knife around edges of mousse and release sides of pan.pour chocolate over top of torte Add garnishes of mini cookies honey roasted peanuts and sliced peanut butter cups while choclate is wet so they dtick. Though this torte is on the rich side for sure, but given that it's served cold it didn't seem too heavy for the warm weather. With the chocolate crust and thick ganache topping- this really tasted like a big slice of peanut butter cup- so creamy, so delicious.
Peanut Butter Layered Mousse Torte is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Peanut Butter Layered Mousse Torte is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook peanut butter layered mousse torte using 26 ingredients and 32 steps. Here is how you cook that.
The ingredients needed to make Peanut Butter Layered Mousse Torte:
- Prepare FOR CRUST
- Make ready 1 (16 ounce) package Nutter Butter cookies
- Get 4 tablespoons butter, melted
- Prepare FOR PEAUT BUTTER MOUSSE
- Get 1/2 cup cold water
- Make ready 1 envelope unflavored gelatin
- Take 8 ounces marscapone cheese, at room temperature
- Take 1 cup creamy peanut butter, at room temperature
- Prepare 1 1/2 cup confectioner's sugar
- Make ready 3 cups cold heavy whipping cream
- Make ready 1 teaspoon vanilla extract
- Make ready FOR WHIPPED CHOCOLATE LAYER
- Prepare 1 cup heavy whipping cream
- Make ready 3/4 cup semi sweet chocolate chips
- Take FOR WHIPPED CREAM LAYER
- Take 1 1/4 cup cold heavy cream
- Prepare 3 tablespoon confectioner's sugar
- Take 1/2 teaspoons inflavored gelatin
- Prepare 1 1/2 tablespoon cold water
- Prepare 1 teaspoon vanilla extract
- Make ready FOR CHOCOLATE DRIZZLE
- Get 1/4 cup semisweet chocolate
- Make ready 1/4 cup heavy cream
- Get GARNISH
- Prepare toffe peanuts, as needed
- Take shaved peanut butter cups, as needed
We chose chocolate graham cracker for this one. Add two to three tablespoons of the chocolate mousse; then layer the peanut butter mousse, and lastly cap it with the raspberry mixture. Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Cool completely on a wire rack.
Steps to make Peanut Butter Layered Mousse Torte:
- Spray a 9 inch springform pan with non stick spray.
- Crush cookies in food processor until they are fine crumbs
- 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.
- Press crust in bottom and sides of springform pan. Freeze while making filling
- 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)
- 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
- MAKE PEANUT BUTTER MOUSSE
- In a heat proof bowl add cold water. Sprinkle gelatin over cold water to soften for 5 minutes
- 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
- In a large bowl beat mascapone cheese and peanut butter until smooth, beat in gelatin until well mixed, set aside
- In another cold bowl beat cream to soft peaks
- Add sugar and vanilla and beat until it holds its shape
- Fold peanut mixtur into whipped cream in 3 additions until uniform in color
- Beat cold chocolate cream until light snd fluffy. Spread over peanut butter mousse and smooth. Refrigerate 1 hour befor adding whipped cream layer.
- WHIP CHOCOLATE LAYER
- Pour into prepared crust, smooth top and refrigerate 2 hours before addiing whipped chocolate layer
- MAKE STABALIZED WHIPPED CREAM TOPPING
- Add cold water to a small heat proof bowl. Add gelatin over water and soften for 5 minutes
- 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
- Beat cream until it forms soft peaks. Add sugar and vanilla and gelatin and beat until it holds its shape
- Spread over chovolate layer and refrigerate at least 6 hours or better, overnight
- FOR CHOCOLATE DRIZZLE
- Heat cream until hot, pour over chocolate chips , let sit one minute then stir until smooth
- Let sit, or chill briefly until thick enough to drizzle. Drizzle overtop of torte
- Garnish with toffee peanuts and shaved peanut butter cups
Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Cool completely on a wire rack. In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Peanut butter can make desserts overly rich, especially in a torte like this, but the mousse keeps things light so you can take a bigger slice without a problem. And if you're wondering what makes a "torte" a torte, as I was questioned earlier this week, it's usually a rich cake filled with whipped cream, buttercreams, mousse, jams, or.
So that is going to wrap it up for this special food peanut butter layered mousse torte recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
