Peanut Butter Mousse Torte

MAKES 8 EACH   

PREP
CREAM CHEESE, ROOM TEMPERATURE 8 OUNCES
POWDERED SUGAR 1 1/2 CUP
MILK 3 1/2 TABLESPOON
PEANUT BUTTER  1 1/2 CUP
HEAVY CREAM 1 CUP
OREO CRUST AS NEEDED
GANACHE AS NEEDED

PROCEDURE

1) IN A MIXER FITTED WITH THE PADDLE ATTACHMENT, BEAT THE CREAM CHEESE, PEANUT BUTTER, MILK AND POWDERED SUGAR UNTIL SMOOTH ON MEDIUM SPEED, THEN INCREASE TO HIGH AND BEAT FOR 3 MINUTES; TRANSFER TO A LARGE MIXING BOWL.
2) WHIP HEAVY CREAM TO MEDIUM PEAKS. FOLD THE WHIPPED CREAM INTO THE
   PEANUT BUTTER MIXTURE IN THREE INCREMENTS.
3) FILL PREPARED OREO CRUST FILLED RING MOLDS (SEE RECIPE BELOW) TO THE TOP AND SMOOTH WITH OFFSET SPATULA; FREEZE UNTIL FIRM (ABOUT 4 HOURS).
4) REMOVE FROM FREEZER. WARM RING SLIGHTLY WITH A BRULEE TORCH AND REMOVE; PUT EACH DESSERT ONTO A COOLING RACK SET OVER A BAKING SHEET.
5) POUR APPROXIMATELY 8 OUNCES OF HOT GANACHE (SEE RECIPE BELOW) OVER EACH DESSERT; REFRIGERATE FOR 30 MINUTES.
6) USING AN OFFSET SPATULA, CAREFULLY TRANSFER TORTES TO A PARCHMENT LINED BAKING SHEET.

PEANUT BUTTER MOUSSE TORTE   
PEANUT BUTTER MOUSSE TORTE 8 EACH
HEAVY CREAM 1 CUP
POWDERED SUGAR 2 TABLESPOONS
MINT 8 SPRIGS
POWDERED SUGAR AS NEEDED
CHOCOLATE SAUCE 8 OUNCES

PROCEDURE

1) WHIP HEAVY CREAM AND 2 TABLESPOONS OF POWDERED SUGAR IN A MIXER TO MEDIUM PEAKS AND RESERVE.
2) PLACE TORTE IN THE CENTER OF A LARGE PLATE.
3) SPOON ONE OUNCE OF CHOCOLATE SAUCE AROUND THE TORTE.
4) TOP THE TORTE WITH A LARGE DOLLOP OF WHIPPED CREAM.
5) GARNISH WHIPPED CREAM WITH MINT SPRIG AND GARNISH PLATE WITH POWDERED SUGAR.

OREO CRUST   
OREO COOKIE CRUMBS  1 POUND
PEANUT BUTTER 12 OUNCES

PROCEDURE

1) PULSE OREO CRUMBS IN A FOOD PROCESSOR UNTIL VERY FINE.
2) MIX IN PEANUT BUTTER UNTIL SMOOTH.
3) PLACE 3 ½ INCH DIAMETER BY 2 INCH HIGH STAINLESS STEEL RING MOLDS ON A PARCHMENT PAPER LINED BAKING SHEET.
4) FILL EACH MOLD WITH 1/3 CUP OF OREO CRUST; PACK CRUST INTO THE BOTTOM IN AN EVEN LAYER.
5) BAKE IN A 350 DEGREE OVEN FOR 10 MINUTES; COOL TO ROOM TEMPERATURE BEFORE FILLING WITH PEANUT BUTTER MOUSSE.

GANACHE   
DARK CHOCOLATE, BITTERSWEET 1 1/2 POUNDS
HEAVY CREAM  36 % 4 CUPS

PROCEDURE

1) PLACE CHOCOLATE IN A LARGE STAINLESS STEEL MIXING BOWL.
2) BRING CREAM TO A ROLLING BOIL (DO NOT LEAVE UNATTENDED, DO NOT BOIL OVER).
3) POUR CREAM OVER CHOCOLATE AND WHISK UNTIL SMOOTH.
4) USING A LARGE LADLE, POUR APPROXIMATELY 8 OUNCES OF GANACHE OVER FROZEN TORTES (TORTES SHOULD BE REFROZEN AFTER REMOVED FROM MOLDS FOR AT LEAST 10 MINUTES).
***GANACHE SHOULD BE USED IMMEDIATELY AFTER IT’S MADE; IF ALLOWED TO COOL, IT MAY POUR INCONSISTENTLY***

 

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