Hello, I am Laura. Today, I will show you a way to prepare peanut butter layered mousse torte recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Peanut Butter Layered Mousse Torte Recipe
Peanut Butter Layered Mousse Torte is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Peanut Butter Layered Mousse Torte is something which I have loved my whole life.
To be with this particular 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 it.
The ingredients needed to make Peanut Butter Layered Mousse Torte:
- Make ready FOR CRUST
- Prepare 1 (16 ounce) package Nutter Butter cookies
- Make ready 4 tablespoons butter, melted
- Make ready FOR PEAUT BUTTER MOUSSE
- Get 1/2 cup cold water
- Get 1 envelope unflavored gelatin
- Make ready 8 ounces marscapone cheese, at room temperature
- Make ready 1 cup creamy peanut butter, at room temperature
- Take 1 1/2 cup confectioner’s sugar
- Get 3 cups cold heavy whipping cream
- Prepare 1 teaspoon vanilla extract
- Prepare FOR WHIPPED CHOCOLATE LAYER
- Prepare 1 cup heavy whipping cream
- Make ready 3/4 cup semi sweet chocolate chips
- Take FOR WHIPPED CREAM LAYER
- Make ready 1 1/4 cup cold heavy cream
- Make ready 3 tablespoon confectioner’s sugar
- Make ready 1/2 teaspoons inflavored gelatin
- Make ready 1 1/2 tablespoon cold water
- Make ready 1 teaspoon vanilla extract
- Get FOR CHOCOLATE DRIZZLE
- Get 1/4 cup semisweet chocolate
- Prepare 1/4 cup heavy cream
- Prepare GARNISH
- Take toffe peanuts, as needed
- Make ready shaved peanut butter cups, as needed
Instructions 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 cbs
- Combine 2 1/2 cups of the cbs with melted butter and mix well, I just whirl the butter in the food processor until combined. - Note, remaing cbs 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
So that’s going to wrap this up with this distinctive dish peanut butter layered mousse torte recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
