Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, peanut butter and chocolate mousse torte. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Peanut Butter and Chocolate Mousse Torte is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Peanut Butter and Chocolate Mousse Torte is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook peanut butter and chocolate mousse torte using 20 ingredients and 18 steps. Here is how you cook that.

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

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

Steps 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.

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