Simple Way to Preparing Appetizing Peanut Butter and Chocolate Mousse Torte

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Peanut Butter and Chocolate Mousse Torte

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Below are the ingridients that are needed to cook a tasty Peanut Butter and Chocolate Mousse Torte:

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

Done with the ingridients? Below are the instructions on preparing 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..

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