How to Prepare Thomas Keller Peanut Butter and Chocolate Mousse Torte

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, peanut butter and chocolate mousse torte. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Peanut Butter and Chocolate Mousse Torte is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Peanut Butter and Chocolate Mousse Torte is something that I have loved my whole life.

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

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

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

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.

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