Recipe of Any-night-of-the-week Peanut Butter Layered Mousse Torte

Peanut Butter Layered Mousse Torte.

Peanut Butter Layered Mousse Torte

Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to prepare a distinctive dish, peanut butter layered mousse torte. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Peanut Butter Layered Mousse Torte is one of the most well liked of recent trending meals on earth. It's appreciated by millions every day. It's simple, it is fast, it tastes yummy. They are nice and they look fantastic. Peanut Butter Layered Mousse Torte is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have peanut butter layered mousse torte using 26 ingredients and 32 steps. Here is how you can achieve it.

The ingredients needed to make Peanut Butter Layered Mousse Torte:

{Make ready of FOR CRUST.
{Take of package Nutter Butter cookies.
{Prepare of butter, melted.
{Get of FOR PEAUT BUTTER MOUSSE.
{Get of cold water.
{Prepare of unflavored gelatin.
{Prepare of marscapone cheese, at room temperature.
{Take of creamy peanut butter, at room temperature.
{Get of confectioner's sugar.
{Prepare of cold heavy whipping cream.
{Get of vanilla extract.
{Get of FOR WHIPPED CHOCOLATE LAYER.
{Make ready of heavy whipping cream.
{Take of semi sweet chocolate chips.
{Take of FOR WHIPPED CREAM LAYER.
{Take of cold heavy cream.
{Take of confectioner's sugar.
{Prepare of inflavored gelatin.
{Make ready of cold water.
{Prepare of vanilla extract.
{Take of FOR CHOCOLATE DRIZZLE.
{Get of semisweet chocolate.
{Prepare of heavy cream.
{Take of GARNISH.
{Get of toffe peanuts, as needed.
{Prepare of shaved peanut butter cups, as needed.

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.
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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.
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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..
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WHIP CHOCOLATE LAYER.
Pour into prepared crust, smooth top and refrigerate 2 hours before addiing whipped chocolate layer.
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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.
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