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1
Spray a 9 inch sprinform pan with bakers spray
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2
Combine cookie crumbs and melted butter until well moistened
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3
Press onto bottom and sides of springform pan.
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4
Freeze while preparing filling
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5
MAKE PEANUT BUTTER MOUSSE
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6
In a large bowl beat cream cheese and butter until smooth
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7
Add confectioner's sugar and peanut butter and beat in, set aside
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8
In a large bowl beat the 2 1/2 cups cold heavy cream until it holds firm peaks
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9
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.
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10
Return remaining whipped cream to refrigerator to keep cold
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11
Scrape peant butter mousse into frozen crust and smooth top, return to freezer while preparing chocolate mousse
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12
MAKE CHOCOLATE MOUSSE LAYER
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13
Melt chocolate until smooth either in the microwave or over a double boiler.
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14
Cool to room temperature about 15 to 20 minutes
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15
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
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16
Add this mixture to the remaining whipped cream and fold together until uniform in color
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17
Remove pan from freezer and add chocolate mousse on top of peanut butter mousse.
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18
Smooth top.
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19
Cover and refrigerate at least 6 hours
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20
MAKE CHOCOLATE GLAZE
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21
Heat cream just until hot, pour over chocolate in a bowl.
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22
Let sit 1 minute and then stir until smooth, stir in vanilla.
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23
Allow to cool 15 minutes.
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24
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
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25
Add garnishes of mini cookies honey roasted peanuts and sliced peanut butter cups while choclate is wet so they dtick.
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26
Refigerate at least 1 hour before slicing.
