Peanut Butter Layered Mousse Torte
Peanut Butter Layered Mousse Torte

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, peanut butter layered mousse torte. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Peanut Butter Layered Mousse Torte is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Peanut Butter Layered Mousse Torte is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. 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. Make ready FOR CRUST
  2. Get 1 (16 ounce) package Nutter Butter cookies
  3. Take 4 tablespoons butter, melted
  4. Prepare FOR PEAUT BUTTER MOUSSE
  5. Prepare 1/2 cup cold water
  6. Take 1 envelope unflavored gelatin
  7. Get 8 ounces marscapone cheese, at room temperature
  8. Make ready 1 cup creamy peanut butter, at room temperature
  9. Take 1 1/2 cup confectioner's sugar
  10. Prepare 3 cups cold heavy whipping cream
  11. Take 1 teaspoon vanilla extract
  12. Get FOR WHIPPED CHOCOLATE LAYER
  13. Get 1 cup heavy whipping cream
  14. Make ready 3/4 cup semi sweet chocolate chips
  15. Take FOR WHIPPED CREAM LAYER
  16. Make ready 1 1/4 cup cold heavy cream
  17. Take 3 tablespoon confectioner's sugar
  18. Take 1/2 teaspoons inflavored gelatin
  19. Get 1 1/2 tablespoon cold water
  20. Get 1 teaspoon vanilla extract
  21. Prepare FOR CHOCOLATE DRIZZLE
  22. Make ready 1/4 cup semisweet chocolate
  23. Prepare 1/4 cup heavy cream
  24. Take GARNISH
  25. Prepare toffe peanuts, as needed
  26. Take shaved peanut butter cups, as needed
Steps 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 exceptional food peanut butter layered mousse torte recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!