How to Make Speedy Peanut Butter and Chocolate Mousse Torte

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, peanut butter and chocolate mousse torte. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Peanut butter and chocolate mousse torte. Thank you Syntages Panos for this chocolate and peanut butter delight! For the Peanut Butter Mousse: In a stand mixer fitted with a paddle attachment, beat cream cheese with sugar, peanut butter, vanilla, and salt on For the Peanut Butter Ganache: Using the microwave or in a bowl set over a pan of simmering water, heat the chocolate and cream until melted and smooth. The peanut butter mousse is added first, allowed to firm up a bit so that the next layer can be added, then the chocolate mousse tops it off.

Peanut Butter and Chocolate Mousse Torte is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Peanut Butter and Chocolate Mousse Torte is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook peanut butter and chocolate mousse torte using 20 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Peanut Butter and Chocolate Mousse Torte:

1. Prepare CRUST
2. Make ready 1 1/2 cup peanut butter filled oreo cookies, finely crushed
3. Take 6 tbsp unsalted butter, melted
4. Make ready USE IN BOTH MOUSSES
5. Take 2 1/2 cup cold heavy whipping cream, divided use between mousses
6. Make ready PEANUT BUTTER MOUSSE
7. Make ready 5 oz cream che ed se, at room temperatire
8. Make ready 2 tbsp salted butter, at room temperature
9. Make ready 1 1/4 cup confectioner's sugar
10. Prepare 3/4 cup Creamy peanut butter
11. Make ready CHOCOLATE MOUSSE
12. Make ready 1 1/3 cup semi sweet chocolate chips
13. Get CHOCOLATE GLAZE
14. Make ready 1/3 cup heavy cream
15. Take 1/2 cup semi sweet chocolate chips
16. Prepare 1/4 tsp vanilla extract
17. Prepare GARNISH
18. Take mini oreo peanut butter cookies
19. Make ready honey roasted peanuts
20. Take mini peanut butter cups

Combine chopped milk chocolate, natural peanut butter and heavy cream in a large, heatproof bowl. Taste: Blissfully rich with chocolate and peanut butter flavor without being too sweet. They've got an Oreo cookie crust, a layer of thick chocolate ganache, a layer of creamy and light peanut butter mousse drizzled with more chocolate and topped with peanut butter chips. Fill each jar with two alternating layers of peanut butter mousse and chocolate ganache.

Instructions to make Peanut Butter and Chocolate Mousse Torte:

1. Spray a 9 inch sprinform pan with bakers spray
2. Combine cookie crumbs and melted butter until well moistened
3. Press onto bottom and sides of springform pan. Freeze while preparing filling
4. MAKE PEANUT BUTTER MOUSSE
5. In a large bowl beat cream cheese and butter until smooth
6. Add confectioner's sugar and peanut butter and beat in, set aside
7. In a large bowl beat the 2 1/2 cups cold heavy cream until it holds firm peaks
8. Fold 1 cup of this whipped cream into peanut butter mixture to lighten it, then fold in another 1 1/2 of the Whipped cream. Return remaining whipped cream to refrigerator to keep cold
9. Scrape peant butter mousse into frozen crust and smooth top, return to freezer while preparing chocolate mousse
10. MAKE CHOCOLATE MOUSSE LAYER
11. Melt chocolate until smooth either in the microwave or over a double boiler. Cool to room temperature about 15 to 20 minutes
12. Remove reserved whipped cream from refigerator and if it has deflated beat it a few seconds to revive its shape then fold about 1 cup of it into the chocolate to lighten it
13. Add this mixture to the remaining whipped cream and fold together until uniform in color
14. Remove pan from freezer and add chocolate mousse on top of peanut butter mousse. Smooth top. Cover and refrigerate at least 6 hours
15. MAKE CHOCOLATE GLAZE
16. Heat cream just until hot, pour over chocolate in a bowl. Let sit 1 minute and then stir until smooth, stir in vanilla. Allow to cool 15 minutes.
17. Remove sides of sprinform pan by running a thin knife around edges of mousse and release sides of pan.pour chocolate over top of torte
18. Add garnishes of mini cookies honey roasted peanuts and sliced peanut butter cups while choclate is wet so they dtick. Refigerate at least 1 hour before slicing.

They've got an Oreo cookie crust, a layer of thick chocolate ganache, a layer of creamy and light peanut butter mousse drizzled with more chocolate and topped with peanut butter chips. Fill each jar with two alternating layers of peanut butter mousse and chocolate ganache. You can use other ingredients such as chocolate candy or whipped cream in between the layers or as toppings. Make the peanut butter mousse: Combine the gelatin and cold water in a small bowl and stir with a spoon until the gelatin has dissolved. Slowly pour the cream mixture over the chocolate and whisk until the chocolate has melted and the mixture is smooth.

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