How to Make Ultimate Peanut Butter and Chocolate Mousse Torte

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

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

Refrigerate while preparing the next layer. I also used the base cake and topped it with a peanut butter cream cheese mousse covered in chocolate ganache and it was heavenly! I hope you had a wonderful day! Iced in chocolate Swiss butter cream and poured in dark chocolate ganache.

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 hope you had a wonderful day! Iced in chocolate Swiss butter cream and poured in dark chocolate ganache. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. For ganache, bring cream to a boil; pour over chocolate in a small bowl. Add more half and half, if needed, to achieve desired thick glaze consistency.

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