Recipe: Appetizing Peanut Butter and Chocolate Mousse Torte

Peanut Butter and Chocolate Mousse Torte.

You can cook Peanut Butter and Chocolate Mousse Torte using 20 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Peanut Butter and Chocolate Mousse Torte

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

Peanut Butter and Chocolate Mousse Torte step by step

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..

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