Ingredients :
- FOR CRUST
- 1 (16 ounce) package Nutter Butter cookies
- 4 tablespoons butter, melted
- FOR PEAUT BUTTER MOUSSE
- 1/2 cup cold water
- 1 envelope unflavored gelatin
- 8 ounces marscapone cheese, at room temperature
- 1 cup creamy peanut butter, at room temperature
- 1 1/2 cup confectioner's sugar
- 3 cups cold heavy whipping cream
- 1 teaspoon vanilla extract
- FOR WHIPPED CHOCOLATE LAYER
- 1 cup heavy whipping cream
- 3/4 cup semi sweet chocolate chips
- FOR WHIPPED CREAM LAYER
- 1 1/4 cup cold heavy cream
- 3 tablespoon confectioner's sugar
- 1/2 teaspoons inflavored gelatin
- 1 1/2 tablespoon cold water
- 1 teaspoon vanilla extract
- FOR CHOCOLATE DRIZZLE
- 1/4 cup semisweet chocolate
- 1/4 cup heavy cream
- GARNISH
- toffe peanuts, as needed
- shaved peanut butter cups, as needed
Method :
- Spray a 9 inch springform pan with non stick spray.
- Crush cookies in food processor until they are fine crumbs
- Press crust in bottom and sides of springform pan. Freeze while making filling
- MAKE CHOCOLATE WHIPPED LAYER ( make this first, it needs to get cold, it can be made a day ahead but not whipped until ready to use)
- Heat cream until hot but not boiling, pour over chocolate chips in a large bowl. Let sit one minute then stir until smooth. Refrigerate until completely cold at least 4 hours or over night
- MAKE PEANUT BUTTER MOUSSE
- In a heat proof bowl add cold water. Sprinkle gelatin over cold water to soften for 5 minutes
- Heat some water in a skillet to a simmer, add bowl of gelatin and stir until clear and dissoved. Turn off heat but leave gelatin in warm water until ready to use
- In a large bowl beat mascapone cheese and peanut butter until smooth, beat in gelatin until well mixed, set aside
- In another cold bowl beat cream to soft peaks
- Add sugar and vanilla and beat until it holds its shape
- Fold peanut mixtur into whipped cream in 3 additions until uniform in color
- Beat cold chocolate cream until light snd fluffy. Spread over peanut butter mousse and smooth. Refrigerate 1 hour befor adding whipped cream layer.
- WHIP CHOCOLATE LAYER
- Pour into prepared crust, smooth top and refrigerate 2 hours before addiing whipped chocolate layer
- MAKE STABALIZED WHIPPED CREAM TOPPING
- Add cold water to a small heat proof bowl. Add gelatin over water and soften for 5 minutes
- Heat a small skillet with simmering water and place bowl of gelatin in water, stirring until clear and dissolved. Turn off heat and let gelatin sit in warm water until ready to use
- Beat cream until it forms soft peaks. Add sugar and vanilla and gelatin and beat until it holds its shape
- Spread over chovolate layer and refrigerate at least 6 hours or better, overnight
- FOR CHOCOLATE DRIZZLE
- Heat cream until hot, pour over chocolate chips , let sit one minute then stir until smooth
- Let sit, or chill briefly until thick enough to drizzle. Drizzle overtop of torte
- Garnish with toffee peanuts and shaved peanut butter cups
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