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Home Dish Peanut Butter Layered Mousse Torte

Peanut Butter Layered Mousse Torte

Name: How to cook Peanut Butter Layered Mousse Torte - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: Us

Introduce

Chef :

fenway

Peanut Butter Layered Mousse Torte

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.

Ingredient

Food ration :

12 servings

Cooking time :

60 mins

1 (16 ounce)

package Nutter Butter cookies

4 tablespoons

butter, melted

1 1/2 tablespoon

cold water

1 envelope

unflavored gelatin

8 ounces

marscapone cheese, at room temperature

1 cup

creamy peanut butter, at room temperature

3 tablespoon

confectioner's sugar

3 cups

cold heavy whipping cream

1 teaspoon

vanilla extract

1 cup

heavy whipping cream

3/4 cup

semi sweet chocolate chips

1 1/4 cup

cold heavy cream

1/2 teaspoons

inflavored gelatin

1/4 cup

semisweet chocolate

1/4 cup

heavy cream

Cooking instructions

* 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

* Step 8

MAKE PEANUT BUTTER MOUSSE

* Step 9

In a heat proof bowl add cold water. Sprinkle gelatin over cold water to soften for 5 minutes

* Step 10

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 11

In a large bowl beat mascapone cheese and peanut butter until smooth, beat in gelatin until well mixed, set aside

* Step 12

* Step 13

In another cold bowl beat cream to soft peaks

* Step 14

Add sugar and vanilla and beat until it holds its shape

* Step 15

Fold peanut mixtur into whipped cream in 3 additions until uniform in color

* Step 16

Beat cold chocolate cream until light snd fluffy. Spread over peanut butter mousse and smooth. Refrigerate 1 hour befor adding whipped cream layer.

* Step 17

* Step 18

WHIP CHOCOLATE LAYER

* Step 19

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

* Step 20

* Step 21

MAKE STABALIZED WHIPPED CREAM TOPPING

* Step 22

Add cold water to a small heat proof bowl. Add gelatin over water and soften for 5 minutes

* Step 23

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