Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, peanut butter and chocolate mousse torte. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Peanut Butter and Chocolate Mousse Torte is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Peanut Butter and Chocolate Mousse Torte is something which I have loved my whole life. They are fine and they look wonderful.
Real Women of Philadelphia you are so creative and inspiring. You have convinced me to present one of my favorite desserts from my kitchen in Glencoe. Then a generous amount of melted dark chocolate and a giant heap of salted creamy peanut butter. The result is a rich, thick chocolate mousse.
To begin with this recipe, we must first prepare a few components. You can have peanut butter and chocolate mousse torte using 20 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Peanut Butter and Chocolate Mousse Torte:
- Make ready CRUST
- Take 1 1/2 cup peanut butter filled oreo cookies, finely crushed
- Prepare 6 tbsp unsalted butter, melted
- Make ready USE IN BOTH MOUSSES
- Make ready 2 1/2 cup cold heavy whipping cream, divided use between mousses
- Take PEANUT BUTTER MOUSSE
- Make ready 5 oz cream che ed se, at room temperatire
- Take 2 tbsp salted butter, at room temperature
- Prepare 1 1/4 cup confectioner's sugar
- Prepare 3/4 cup Creamy peanut butter
- Take CHOCOLATE MOUSSE
- Take 1 1/3 cup semi sweet chocolate chips
- Get CHOCOLATE GLAZE
- Prepare 1/3 cup heavy cream
- Prepare 1/2 cup semi sweet chocolate chips
- Get 1/4 tsp vanilla extract
- Prepare GARNISH
- Prepare mini oreo peanut butter cookies
- Get honey roasted peanuts
- Take mini peanut butter cups
For this chocolate-peanut butter tart, a delicate cookie crust cradles a lighter-than-air peanut-butter mousse and a chocolate ganache topping. I've been making this chocolate-peanut butter tart ever since Rose's book came out-one year before I started Leite's Culinaria! It was a staple of our. 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.
Steps to make Peanut Butter and Chocolate Mousse Torte:
- Spray a 9 inch sprinform pan with bakers spray
- Combine cookie crumbs and melted butter until well moistened
- Press onto bottom and sides of springform pan. Freeze while preparing filling
- MAKE PEANUT BUTTER MOUSSE
- In a large bowl beat cream cheese and butter until smooth
- Add confectioner's sugar and peanut butter and beat in, set aside
- In a large bowl beat the 2 1/2 cups cold heavy cream until it holds firm peaks
- 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
- Scrape peant butter mousse into frozen crust and smooth top, return to freezer while preparing chocolate mousse
- MAKE CHOCOLATE MOUSSE LAYER
- Melt chocolate until smooth either in the microwave or over a double boiler. Cool to room temperature about 15 to 20 minutes
- 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
- Add this mixture to the remaining whipped cream and fold together until uniform in color
- Remove pan from freezer and add chocolate mousse on top of peanut butter mousse. Smooth top. Cover and refrigerate at least 6 hours
- MAKE CHOCOLATE GLAZE
- 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.
- 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
- 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.
It was a staple of our. 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. How do you think your Peanut Butter Chocolate Mousse Cake would freeze? I have frozen cakes with stabilized whipped cream before and they were good but. This Peanut Butter Chocolate Mousse is a wonderful make ahead dessert that actually gets better the longer it's refrigerated — perfect for avoiding the day of Thanksgiving or Christmas stress.
So that is going to wrap this up for this special food peanut butter and chocolate mousse torte recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
