Recipe of Favorite Peanut Butter Layered Mousse Torte

Hey everyone, welcome to my recipe site. Today I will show you a way to prepare a distinctive dish, Peanut Butter Layered Mousse Torte. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Peanut Butter Layered Mousse Torte Recipe. This rich, Creamy Peanut Butter Mousse dessert recipe takes ten minutes to make and will not fail Anyway, last year I made Mr. Wishes this Reese's Peanut Butter Layer Cake and I had to deliver This Creamy Peanut Butter Mousse recipe comes from The Weeknight Dinner Cookbook: Simple.

You can cook Peanut Butter Layered Mousse Torte using 26 ingredients and 32 steps. Here is how you achieve that.

Ingredients of Peanut Butter Layered Mousse Torte

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

I fretted all day, and sampled smidgens of This star was born just last week, as I was making a tofu chocolate mousse torte.Peanut Butter Mousse Tart has become my new obsession!Creamy peanut butter mousse in a pretzel crust is such a simple concept, however the taste combination of this slightly salty, super creamy, crunchy and sweet all at the same time tart, will have your taste buds doing back flips!Brownie Trifle with Peanut Butter MousseJif.

Peanut Butter Layered Mousse Torte instructions

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. .
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.
12. .
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..
17. .
18. WHIP CHOCOLATE LAYER.
19. Pour into prepared crust, smooth top and refrigerate 2 hours before addiing whipped chocolate layer.
20. .
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.
30. .
31. .
32. .

Reserve the other half of the ganache for the end.Beat the peanut butter and cream cheese with a hand mixer, in a bowl, until it becomes a light cream.I settled on a pint of coconut vanilla yogurt and some peanuts to get the rest of the job done.

This Peanut Butter Torte is decadent and absolutely mind-blowing good.Creamy perfection and easy to make.The crust is made from crushed Oreos; the filling is a cream cheese and peanut butter mousse; the crunch in the mousse are a mix of peanuts and chocolate.Peanut Butter Mousse is dangerous to have in your refrigerator.You may find yourself sneaking spoonfuls or maybe even dipping cookies into it.