Step-by-Step Guide to Prepare Favorite Peanut Butter Layered Mousse Torte
Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, Easiest Way to Prepare Super Quick Homemade Peanut Butter Layered Mousse Torte. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Peanut Butter Layered Mousse Torte, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Peanut Butter Layered Mousse Torte delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Peanut Butter Layered Mousse Torte is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Peanut Butter Layered Mousse Torte estimated approx 60 mins.
To get started with this recipe, we must first prepare a few ingredients. You can have Peanut Butter Layered Mousse Torte using 26 ingredients and 32 steps. Here is how you cook it.
This torte is incredibly light and delicately flavored. It brings peanut butter to a silky smooth light and and fluffy level. Its topped with a whipped chocolate ganach layer then vanilla whipped cream for a melt in your mouth combination of flavors.
Ingredients and spices that need to be Prepare to make 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
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
While this is in no way the end all be guide to cooking easy and quick lunches it's good food for thought. The hope is that this will get your creative juices flowing so that you are able to prepare excellent lunches for the own family without needing to accomplish too horribly much heavy cooking in the approach.
So that is going to wrap this up with this exceptional food Easiest Way to Prepare Any-night-of-the-week Peanut Butter Layered Mousse Torte. Thank you very much for your time. I'm sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!