Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, peanut butter layered mousse torte. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Peanut Butter Layered Mousse Torte is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Peanut Butter Layered Mousse Torte is something that I’ve loved my whole life. They are nice 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 have to 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:
- Get FOR CRUST
- Take 1 (16 ounce) package Nutter Butter cookies
- Get 4 tablespoons butter, melted
- Get FOR PEAUT BUTTER MOUSSE
- Get 1/2 cup cold water
- Get 1 envelope unflavored gelatin
- Take 8 ounces marscapone cheese, at room temperature
- Take 1 cup creamy peanut butter, at room temperature
- Get 1 1/2 cup confectioner's sugar
- Take 3 cups cold heavy whipping cream
- Take 1 teaspoon vanilla extract
- Make ready FOR WHIPPED CHOCOLATE LAYER
- Take 1 cup heavy whipping cream
- Take 3/4 cup semi sweet chocolate chips
- Take FOR WHIPPED CREAM LAYER
- Prepare 1 1/4 cup cold heavy cream
- Get 3 tablespoon confectioner's sugar
- Make ready 1/2 teaspoons inflavored gelatin
- Prepare 1 1/2 tablespoon cold water
- Get 1 teaspoon vanilla extract
- Get FOR CHOCOLATE DRIZZLE
- Make ready 1/4 cup semisweet chocolate
- Take 1/4 cup heavy cream
- Get GARNISH
- Take toffe peanuts, as needed
- Take 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.
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 crumbs
- 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.
- 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
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. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
