Recipes Peanut Butter and Chocolate Mousse Torte

 

Recipes Peanut Butter and Chocolate Mousse Torte

Recipes Peanut Butter and Chocolate Mousse Torte

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

Recipes 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 1/2 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.