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Peanut Butter Layered Mousse Torte Recipe

Peanut Butter Layered Mousse Torte Recipe
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Category : peanut butter mousse, layered torte
Cooking Time : 60 minutes
Serving : 12
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Prepare the ingredients before making Peanut Butter Layered Mousse Torte in your home. Then, follow these steps below to serve Peanut Butter Layered Mousse Torte for your family or friends.

Ingredients: Peanut Butter Layered Mousse Torte

  • FOR CRUST
  • 1 (16 ounce) package Nutter Butter cookies
  • 4 tablespoons butter, melted
  • FOR PEAUT BUTTER MOUSSE
  • 1/2 cup cold water
  • 1 envelope unflavored gelatin
  • 8 ounces marscapone cheese, at room temperature
  • 1 cup creamy peanut butter, at room temperature
  • 1 1/2 cup confectioner's sugar
  • 3 cups cold heavy whipping cream
  • 1 teaspoon vanilla extract
  • FOR WHIPPED CHOCOLATE LAYER
  • 1 cup heavy whipping cream
  • 3/4 cup semi sweet chocolate chips
  • FOR WHIPPED CREAM LAYER
  • 1 1/4 cup cold heavy cream
  • 3 tablespoon confectioner's sugar
  • 1/2 teaspoons inflavored gelatin
  • 1 1/2 tablespoon cold water
  • 1 teaspoon vanilla extract
  • FOR CHOCOLATE DRIZZLE
  • 1/4 cup semisweet chocolate
  • 1/4 cup heavy cream
  • GARNISH
  • toffe peanuts, as needed
  • shaved peanut butter cups, as needed

How to Make Peanut Butter Layered Mousse Torte

If you have prepared the ingredients needed, now time to start cooking. There are 25 steps you must follow to make Peanut Butter Layered Mousse Torte in your home by yourself.

    Step 1
  • Spray a 9 inch springform pan with non stick spray.
  • Step 2
  • Crush cookies in food processor until they are fine crumbs
  • Step 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.
  • Step 4
  • Press crust in bottom and sides of springform pan. Freeze while making filling
  • Step 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)
  • Step 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
  • Step 7
  • MAKE PEANUT BUTTER MOUSSE
  • Step 8
  • In a heat proof bowl add cold water. Sprinkle gelatin over cold water to soften for 5 minutes
  • Step 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
  • Step 10
  • In a large bowl beat mascapone cheese and peanut butter until smooth, beat in gelatin until well mixed, set aside
  • Step 11
  • In another cold bowl beat cream to soft peaks
  • Step 12
  • Add sugar and vanilla and beat until it holds its shape
  • Step 13
  • Fold peanut mixtur into whipped cream in 3 additions until uniform in color
  • Step 14
  • Beat cold chocolate cream until light snd fluffy. Spread over peanut butter mousse and smooth. Refrigerate 1 hour befor adding whipped cream layer.
  • Step 15
  • WHIP CHOCOLATE LAYER
  • Step 16
  • Pour into prepared crust, smooth top and refrigerate 2 hours before addiing whipped chocolate layer
  • Step 17
  • MAKE STABALIZED WHIPPED CREAM TOPPING
  • Step 18
  • Add cold water to a small heat proof bowl. Add gelatin over water and soften for 5 minutes
  • Step 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
  • Step 20
  • Beat cream until it forms soft peaks. Add sugar and vanilla and gelatin and beat until it holds its shape
  • Step 21
  • Spread over chovolate layer and refrigerate at least 6 hours or better, overnight
  • Step 22
  • FOR CHOCOLATE DRIZZLE
  • Step 23
  • Heat cream until hot, pour over chocolate chips , let sit one minute then stir until smooth
  • Step 24
  • Let sit, or chill briefly until thick enough to drizzle. Drizzle overtop of torte
  • Step 25
  • Garnish with toffee peanuts and shaved peanut butter cups
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