Step-by-Step Guide to Make Perfect Peanut Butter Layered Mousse Torte

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, peanut butter layered mousse torte. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Peanut Butter Layered Mousse Torte is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Peanut Butter Layered Mousse Torte is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular 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 cook it.

The ingredients needed to make Peanut Butter Layered Mousse Torte:

1. Take FOR CRUST
2. Prepare 1 (16 ounce) package Nutter Butter cookies
3. Prepare 4 tablespoons butter, melted
4. Take FOR PEAUT BUTTER MOUSSE
5. Make ready 1/2 cup cold water
6. Make ready 1 envelope unflavored gelatin
7. Make ready 8 ounces marscapone cheese, at room temperature
8. Get 1 cup creamy peanut butter, at room temperature
9. Make ready 1 1/2 cup confectioner's sugar
10. Prepare 3 cups cold heavy whipping cream
11. Get 1 teaspoon vanilla extract
12. Make ready FOR WHIPPED CHOCOLATE LAYER
13. Prepare 1 cup heavy whipping cream
14. Get 3/4 cup semi sweet chocolate chips
15. Get FOR WHIPPED CREAM LAYER
16. Make ready 1 1/4 cup cold heavy cream
17. Get 3 tablespoon confectioner's sugar
18. Prepare 1/2 teaspoons inflavored gelatin
19. Make ready 1 1/2 tablespoon cold water
20. Prepare 1 teaspoon vanilla extract
21. Take FOR CHOCOLATE DRIZZLE
22. Make ready 1/4 cup semisweet chocolate
23. Take 1/4 cup heavy cream
24. Get GARNISH
25. Make ready toffe peanuts, as needed
26. Make ready shaved peanut butter cups, as needed

Instructions to make Peanut Butter Layered Mousse Torte:

1. Spray a 9 inch springform pan with non stick spray.
2. Crush cookies in food processor until they are fine crumbs
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.
4. Press crust in bottom and sides of springform pan. Freeze while making filling
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)
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
8. MAKE PEANUT BUTTER MOUSSE
9. In a heat proof bowl add cold water. Sprinkle gelatin over cold water to soften for 5 minutes
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
11. In a large bowl beat mascapone cheese and peanut butter until smooth, beat in gelatin until well mixed, set aside
13. In another cold bowl beat cream to soft peaks
14. Add sugar and vanilla and beat until it holds its shape
15. Fold peanut mixtur into whipped cream in 3 additions until uniform in color
16. Beat cold chocolate cream until light snd fluffy. Spread over peanut butter mousse and smooth. Refrigerate 1 hour befor adding whipped cream layer.
18. WHIP CHOCOLATE LAYER
19. Pour into prepared crust, smooth top and refrigerate 2 hours before addiing whipped chocolate layer
21. MAKE STABALIZED WHIPPED CREAM TOPPING
22. Add cold water to a small heat proof bowl. Add gelatin over water and soften for 5 minutes
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
24. Beat cream until it forms soft peaks. Add sugar and vanilla and gelatin and beat until it holds its shape
25. Spread over chovolate layer and refrigerate at least 6 hours or better, overnight
26. FOR CHOCOLATE DRIZZLE
27. Heat cream until hot, pour over chocolate chips , let sit one minute then stir until smooth
28. Let sit, or chill briefly until thick enough to drizzle. Drizzle overtop of torte
29. Garnish with toffee peanuts and shaved peanut butter cups

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