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Good Evening every body, at this time you can present recipe Peanut Butter Layered Mousse Torte with 26 ingredients and 32 steps. Below this is how to prepare, please carefully carefully.
In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 26 ingredients and 32 stages of easy cooking Peanut Butter Layered Mousse Torte.
Ingredients all Peanut Butter Layered Mousse Torte
Prepare : FOR CRUST.
Prepare 1 (16 ounce) : package Nutter Butter cookies.
Prepare 4 tablespoons : butter, melted.
Prepare : FOR PEAUT BUTTER MOUSSE.
Prepare 1/2 cup : cold water.
Needed 1 envelope : unflavored gelatin.
Prepare 8 ounces : marscapone cheese, at room temperature.
Prepare 1 cup : creamy peanut butter, at room temperature.
Prepare 1 1/2 cup : confectioner's sugar.
Prepare 3 cups : cold heavy whipping cream.
Needed 1 teaspoon : vanilla extract.
Prepare : FOR WHIPPED CHOCOLATE LAYER.
Prepare 1 cup : heavy whipping cream.
Prepare 3/4 cup : semi sweet chocolate chips.
Needed : FOR WHIPPED CREAM LAYER.
Prepare 1 1/4 cup : cold heavy cream.
Needed 3 tablespoon : confectioner's sugar.
Needed 1/2 teaspoons : inflavored gelatin.
Needed 1 1/2 tablespoon : cold water.
Prepare 1 teaspoon : vanilla extract.
Needed : FOR CHOCOLATE DRIZZLE.
Needed 1/4 cup : semisweet chocolate.
Needed 1/4 cup : heavy cream.
Prepare : GARNISH.
Prepare : toffe peanuts, as needed.
Needed : shaved peanut butter cups, as needed.
If all composition Peanut Butter Layered Mousse Torte it’s ready, We’re going into the cooking stage. Below is how to making with easy.
Stages Cooking Peanut Butter Layered Mousse Torte
Spray a 9 inch springform pan with non stick spray..
Crush cookies in food processor until they are fine crumbs.
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..Press crust in bottom and sides of springform pan. Freeze while making filling.
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).
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.
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MAKE PEANUT BUTTER MOUSSE.
In a heat proof bowl add cold water. Sprinkle gelatin over cold water to soften for 5 minutes.
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.
In a large bowl beat mascapone cheese and peanut butter until smooth, beat in gelatin until well mixed, set aside.
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In another cold bowl beat cream to soft peaks.
Add sugar and vanilla and beat until it holds its shape.
Fold peanut mixtur into whipped cream in 3 additions until uniform in color.
Beat cold chocolate cream until light snd fluffy. Spread over peanut butter mousse and smooth. Refrigerate 1 hour befor adding whipped cream layer..
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WHIP CHOCOLATE LAYER.
Pour into prepared crust, smooth top and refrigerate 2 hours before addiing whipped chocolate layer.
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MAKE STABALIZED WHIPPED CREAM TOPPING.
Add cold water to a small heat proof bowl. Add gelatin over water and soften for 5 minutes.
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.
Beat cream until it forms soft peaks. Add sugar and vanilla and gelatin and beat until it holds its shape.
Spread over chovolate layer and refrigerate at least 6 hours or better, overnight.
FOR CHOCOLATE DRIZZLE.
Heat cream until hot, pour over chocolate chips , let sit one minute then stir until smooth.
Let sit, or chill briefly until thick enough to drizzle. Drizzle overtop of torte.
Garnish with toffee peanuts and shaved peanut butter cups.
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