Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, peanut butter layered mousse torte. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
So this amazing Peanut Butter Cup Brownie Torte came about. This is torte is about as rich as it looks in the photo. Now, in the real recipe, you don't want to use as much mousse as I did in the photo…it was just for photographic purpose.
Peanut Butter Layered Mousse Torte is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Peanut Butter Layered Mousse Torte is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook peanut butter layered mousse torte using 26 ingredients and 32 steps. Here is how you can achieve that.
The ingredients needed to make Peanut Butter Layered Mousse Torte:
- Make ready FOR CRUST
- Make ready 1 (16 ounce) package Nutter Butter cookies
- Prepare 4 tablespoons butter, melted
- Make ready FOR PEAUT BUTTER MOUSSE
- Get 1/2 cup cold water
- Prepare 1 envelope unflavored gelatin
- Take 8 ounces marscapone cheese, at room temperature
- Get 1 cup creamy peanut butter, at room temperature
- Make ready 1 1/2 cup confectioner's sugar
- Make ready 3 cups cold heavy whipping cream
- Take 1 teaspoon vanilla extract
- Prepare FOR WHIPPED CHOCOLATE LAYER
- Take 1 cup heavy whipping cream
- Get 3/4 cup semi sweet chocolate chips
- Get FOR WHIPPED CREAM LAYER
- Get 1 1/4 cup cold heavy cream
- Prepare 3 tablespoon confectioner's sugar
- Make ready 1/2 teaspoons inflavored gelatin
- Make ready 1 1/2 tablespoon cold water
- Take 1 teaspoon vanilla extract
- Make ready FOR CHOCOLATE DRIZZLE
- Prepare 1/4 cup semisweet chocolate
- Prepare 1/4 cup heavy cream
- Take GARNISH
- Get toffe peanuts, as needed
- Prepare shaved peanut butter cups, as needed
Desserts with multiple components can seem daunting. Vegan peanut butter mousse is comprised of airy, peanut mousse and creamy chocolate ganache, that complement each other really well. PS: If you make my vegan peanut butter mousse, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. This Peanut Butter Mousse Cake has multiple cake layers of chocolate and sponge cakes with a peanut butter filling, and then topped with ganache!
Steps 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
Decadent dessert for any special occasion! This is the text my son sent me when I asked him what kind of cake he wanted me to make for his birthday! My love of the chocolate-peanut butter combination continues to grow every day and this took it to a new level. I'll admit I was a bit worried that the peanut butter flavor would be too strong, but the mousse is lightened up nicely with the whipped cream so the filling is rich and silky. Peanut Butter Mousse is dangerous to have in your refrigerator.
So that is going to wrap it up for this special food peanut butter layered mousse torte recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
