Recipe of Peanut Butter and Chocolate Mousse Torte in 13 Minutes for Family

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, peanut butter and chocolate mousse torte. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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. A torte with a cookie crust, peanut butter filling and ganache!

Peanut Butter and Chocolate Mousse Torte is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Peanut Butter and Chocolate Mousse Torte is something which I have loved my whole life.

To get started 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 that.

Ingredients

The ingredients needed to make Peanut Butter and Chocolate Mousse Torte:

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

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. For the Peanut Butter Mousse: In a stand mixer fitted with a paddle attachment, beat cream cheese with sugar, peanut butter, vanilla, and salt on For the Peanut Butter Ganache: Using the microwave or in a bowl set over a pan of simmering water, heat the chocolate and cream until melted and smooth. For this chocolate-peanut butter tart, a delicate cookie crust cradles a lighter-than-air peanut-butter mousse and a chocolate ganache topping.

Instructions

Instructions to make 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.

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. 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. Chocolate-Peanut Butter Mousse. by: Emma Laperruque.

So that’s going to wrap this up with this special food peanut butter and chocolate mousse torte recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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