Peanut Butter Layered Mousse Torte
Peanut Butter Layered Mousse Torte

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, peanut butter layered mousse torte. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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

Peanut Butter Mousse is dangerous to have in your refrigerator. You may find yourself sneaking spoonfuls or maybe even dipping cookies into it. Not that I know from experience or anything… Not only is this recipe easy, but it's versatile too.

To get started with this particular recipe, we must first prepare a few components. 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. Prepare FOR CRUST
  2. Take 1 (16 ounce) package Nutter Butter cookies
  3. Get 4 tablespoons butter, melted
  4. Prepare FOR PEAUT BUTTER MOUSSE
  5. Prepare 1/2 cup cold water
  6. Make ready 1 envelope unflavored gelatin
  7. Make ready 8 ounces marscapone cheese, at room temperature
  8. Prepare 1 cup creamy peanut butter, at room temperature
  9. Get 1 1/2 cup confectioner's sugar
  10. Make ready 3 cups cold heavy whipping cream
  11. Get 1 teaspoon vanilla extract
  12. Take FOR WHIPPED CHOCOLATE LAYER
  13. Make ready 1 cup heavy whipping cream
  14. Take 3/4 cup semi sweet chocolate chips
  15. Prepare FOR WHIPPED CREAM LAYER
  16. Prepare 1 1/4 cup cold heavy cream
  17. Make ready 3 tablespoon confectioner's sugar
  18. Prepare 1/2 teaspoons inflavored gelatin
  19. Take 1 1/2 tablespoon cold water
  20. Get 1 teaspoon vanilla extract
  21. Prepare FOR CHOCOLATE DRIZZLE
  22. Take 1/4 cup semisweet chocolate
  23. Make ready 1/4 cup heavy cream
  24. Make ready GARNISH
  25. Prepare toffe peanuts, as needed
  26. Prepare shaved peanut butter cups, as needed

Scrape the mousse into the sweet peanut butter cookie tart crust and smooth the surface so that it is level. (If the dough is rolled to the exact thickness specified, the filling and ganache amounts Branola wheat bread, toasted, with a layer of peanut butter, a layer of ketchup, and dabs of horseradish. These peanut butter mousse tarts are lined with white chocolate bottoms and filled with sliced bananas and creamy peanut butter mousse. Desserts with multiple components can seem daunting. These peanut butter tarts are rather simple to make and can be prepared over the.

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
  7. MAKE PEANUT BUTTER MOUSSE
  8. In a heat proof bowl add cold water. Sprinkle gelatin over cold water to soften for 5 minutes
  9. 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
  10. In a large bowl beat mascapone cheese and peanut butter until smooth, beat in gelatin until well mixed, set aside
  11. In another cold bowl beat cream to soft peaks
  12. Add sugar and vanilla and beat until it holds its shape
  13. Fold peanut mixtur into whipped cream in 3 additions until uniform in color
  14. Beat cold chocolate cream until light snd fluffy. Spread over peanut butter mousse and smooth. Refrigerate 1 hour befor adding whipped cream layer.
  15. WHIP CHOCOLATE LAYER
  16. Pour into prepared crust, smooth top and refrigerate 2 hours before addiing whipped chocolate layer
  17. MAKE STABALIZED WHIPPED CREAM TOPPING
  18. Add cold water to a small heat proof bowl. Add gelatin over water and soften for 5 minutes
  19. 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
  20. Beat cream until it forms soft peaks. Add sugar and vanilla and gelatin and beat until it holds its shape
  21. Spread over chovolate layer and refrigerate at least 6 hours or better, overnight
  22. FOR CHOCOLATE DRIZZLE
  23. Heat cream until hot, pour over chocolate chips , let sit one minute then stir until smooth
  24. Let sit, or chill briefly until thick enough to drizzle. Drizzle overtop of torte
  25. Garnish with toffee peanuts and shaved peanut butter cups

You've gotta try this fudgy brownie with creamy mousse all wrapped up into one deliciously decadent dessert. Spoon mousse over brownie layer, smoothing top. This Peanut Butter Mousse Cake has multiple cake layers of chocolate and sponge cakes with a peanut butter filling, and then topped with ganache! Decadent dessert for any special occasion! My love of the chocolate-peanut butter combination continues to grow every day and this took it to a new level.

So that’s going to wrap it up for this exceptional food peanut butter layered mousse torte recipe. Thanks so much for your time. I am confident 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 family, friends and colleague. Thanks again for reading. Go on get cooking!