Peanut Butter Layered Mousse Torte

Name: Peanut Butter Layered Mousse Torte
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 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

fenway @Fenway

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.

Saved

Ingredients

60 mins

12 servings

FOR CRUST
1 (16 ounce)package Nutter Butter cookies
4 tablespoonsbutter, melted
FOR PEAUT BUTTER MOUSSE
1/2 cupcold water
1 envelopeunflavored gelatin
8 ouncesmarscapone cheese, at room temperature
1 cupcreamy peanut butter, at room temperature
1 1/2 cupconfectioner's sugar
3 cupscold heavy whipping cream
1 teaspoonvanilla extract
FOR WHIPPED CHOCOLATE LAYER
1 cupheavy whipping cream
3/4 cupsemi sweet chocolate chips
FOR WHIPPED CREAM LAYER
1 1/4 cupcold heavy cream
3 tablespoonconfectioner's sugar
1/2 teaspoonsinflavored gelatin
1 1/2 tablespooncold water
1 teaspoonvanilla extract
FOR CHOCOLATE DRIZZLE
1/4 cupsemisweet chocolate
1/4 cupheavy cream
GARNISH
toffe peanuts, as needed
shaved peanut butter cups, as needed

Saved

Steps

60 mins

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
7
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
12
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.
17
18

WHIP CHOCOLATE LAYER
19

Pour into prepared crust, smooth top and refrigerate 2 hours before addiing whipped chocolate layer
20
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
30
31
32

Saved

Cooksnaps

Saved

fenway @Fenway

on February 08, 2016 20:08

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.