Simple Way to Make Gordon Ramsay Peanut Butter Layered Mousse Torte

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, peanut butter layered mousse torte. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Peanut Butter Layered Mousse Torte is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Peanut Butter Layered Mousse Torte is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook peanut butter layered mousse torte using 26 ingredients and 32 steps. Here is how you can achieve it.

The ingredients needed to make Peanut Butter Layered Mousse Torte:

1. Make ready FOR CRUST
2. Take 1 (16 ounce) package Nutter Butter cookies
3. Make ready 4 tablespoons butter, melted
4. Take FOR PEAUT BUTTER MOUSSE
5. Take 1/2 cup cold water
6. Make ready 1 envelope unflavored gelatin
7. Make ready 8 ounces marscapone cheese, at room temperature
8. Get 1 cup creamy peanut butter, at room temperature
9. Take 1 1/2 cup confectioner's sugar
10. Take 3 cups cold heavy whipping cream
11. Take 1 teaspoon vanilla extract
12. Prepare FOR WHIPPED CHOCOLATE LAYER
13. Take 1 cup heavy whipping cream
14. Prepare 3/4 cup semi sweet chocolate chips
15. Make ready FOR WHIPPED CREAM LAYER
16. Make ready 1 1/4 cup cold heavy cream
17. Prepare 3 tablespoon confectioner's sugar
18. Make ready 1/2 teaspoons inflavored gelatin
19. Prepare 1 1/2 tablespoon cold water
20. Get 1 teaspoon vanilla extract
21. Take FOR CHOCOLATE DRIZZLE
22. Prepare 1/4 cup semisweet chocolate
23. Take 1/4 cup heavy cream
24. Make ready GARNISH
25. Prepare toffe peanuts, as needed
26. Take shaved peanut butter cups, as needed

Steps to make Peanut Butter Layered Mousse Torte:

1. Spray a 9 inch springform pan with non stick spray.
2. Crush cookies in food processor until they are fine crumbs
3. Combine 2 1/2 cups of the crumbs with melted butter and mix well, I just whirl the butter in the food processor until combined. - Note, remaing crumbs can be stored in freezer for another use, on ice cream, decorating tops of cakes or any dessert for a couple of ideas besides just a crust.
4. Press crust in bottom and sides of springform pan. Freeze while making filling
5. 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)
6. 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
8. MAKE PEANUT BUTTER MOUSSE
9. In a heat proof bowl add cold water. Sprinkle gelatin over cold water to soften for 5 minutes
10. 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
11. In a large bowl beat mascapone cheese and peanut butter until smooth, beat in gelatin until well mixed, set aside
13. In another cold bowl beat cream to soft peaks
14. Add sugar and vanilla and beat until it holds its shape
15. Fold peanut mixtur into whipped cream in 3 additions until uniform in color
16. Beat cold chocolate cream until light snd fluffy. Spread over peanut butter mousse and smooth. Refrigerate 1 hour befor adding whipped cream layer.
18. WHIP CHOCOLATE LAYER
19. Pour into prepared crust, smooth top and refrigerate 2 hours before addiing whipped chocolate layer
21. MAKE STABALIZED WHIPPED CREAM TOPPING
22. Add cold water to a small heat proof bowl. Add gelatin over water and soften for 5 minutes
23. 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
24. Beat cream until it forms soft peaks. Add sugar and vanilla and gelatin and beat until it holds its shape
25. Spread over chovolate layer and refrigerate at least 6 hours or better, overnight
26. FOR CHOCOLATE DRIZZLE
27. Heat cream until hot, pour over chocolate chips , let sit one minute then stir until smooth
28. Let sit, or chill briefly until thick enough to drizzle. Drizzle overtop of torte
29. Garnish with toffee peanuts and shaved peanut butter cups

So that is going to wrap this up with this special food peanut butter layered mousse torte recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!