Peanut Butter Layered Mousse Torte

Desserts with multiple components can seem daunting. These peanut butter tarts are rather simple to make and can be prepared over the. Vegan peanut butter mousse is comprised of airy, peanut mousse and creamy chocolate ganache, that complement each other really well.

Ingredients of Peanut Butter Layered Mousse Torte

1. You need of FOR CRUST.
2. It's 1 (16 ounce) of package Nutter Butter cookies.
3. You need 4 tablespoons of butter, melted.
4. Prepare of FOR PEAUT BUTTER MOUSSE.
5. It's 1/2 cup of cold water.
6. It's 1 envelope of unflavored gelatin.
7. You need 8 ounces of marscapone cheese, at room temperature.
8. It's 1 cup of creamy peanut butter, at room temperature.
9. It's 1 1/2 cup of confectioner's sugar.
10. Prepare 3 cups of cold heavy whipping cream.
11. You need 1 teaspoon of vanilla extract.
12. You need of FOR WHIPPED CHOCOLATE LAYER.
13. Prepare 1 cup of heavy whipping cream.
14. You need 3/4 cup of semi sweet chocolate chips.
15. You need of FOR WHIPPED CREAM LAYER.
16. You need 1 1/4 cup of cold heavy cream.
17. It's 3 tablespoon of confectioner's sugar.
18. It's 1/2 teaspoons of inflavored gelatin.
19. Prepare 1 1/2 tablespoon of cold water.
20. You need 1 teaspoon of vanilla extract.
21. Prepare of FOR CHOCOLATE DRIZZLE.
22. You need 1/4 cup of semisweet chocolate.
23. You need 1/4 cup of heavy cream.
24. Prepare of GARNISH.
25. You need of toffe peanuts, as needed.
26. Prepare of shaved peanut butter cups, as needed.

Peanut Butter Layered Mousse Torte step by step

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.
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I fretted all day, and sampled smidgens of This star was born just last week, as I was making a tofu chocolate mousse torte. The tofu looked past its prime, so I chucked it and looked for other dairy-free ways to. You've gotta try this fudgy brownie with creamy mousse all wrapped up into one deliciously decadent dessert. It is a French-style "entrement" which just means a mousse torte with different components/textures layered into it. A light in texture, but very rich in flavor mousse torte from Baking From My Home to Yours by Dorie Greenspan. peanut. butter.

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