Saturday, June 16, 2012

Chocolate and Peanutbutter Torte

   So I made the Chocolate and Peanut Butter Torte thing, from this website. I don't like cream cheese, so I didn't like it myself): After all my hard work, too! That's okay, it just means I'm picky. Everybody else in the house loved it! It was gone in one day(: I guess that means I'm not a total failure, right?

The ingredients

I used a whole freaking box of oreos


I lick everything in between the steps, do you?(: It's my favorite part. 

The whip cream was heavenly. I'm going to make some just so I can eat it by itself :3 Omnomnom

    Unfortunately my camera died after this picture, so I don't have anymore, oh well /: 

Here is the Ingredients/Recipe!(:

Crust Ingredients
32 Oreos finely crushed into powder
5 1/2 tbsp. unsalted butter (melted) 
dash of salt

Mousse Mix in Ingredients:
1/2 c. mini chocolate chips
1/2 c. crushed salted peanuts
2 tsp. cinnamon
2 tbsp. sugar

Mousse Mixture Ingredients
12 oz. cream cheese
2 c. heavy whipping cream
1 1.2 c. creamy peanut butter
2 tbsp. milk
1 1/4 c. powdered sugar

Ganache Topping Ingredients
4 oz. bittersweet chocolate
1/2 c. heavy whipping cream
+ 1/4 c. crushed peanuts for sprinkling

Crust Instructions:
1) Preheat oven to 350 degrees. Crush oreos into a fine powder (try putting them inside of a bag, and then putting them through a grinder)
2) Fold in butter and salt with a fork until oreos are completely coated. 
3) Grease a round 9 in. pan and coat bottom and sides with a think layer of oreo mis pressing into pan with fork. 
4) Bake for 10 minutes and then set aside to cool. 

Mousse Instructions:
1) Beat 2 c. heavy cream in large bowl with a whish extension until soft peaks form. 
2) Add in 1/4 c. of the powdered sugar and beat until firm peaks form. 
3) move to separate bowl and refrigerate until needed. 
4) replace whisk extension with paddles and beat cream cheese with remaining powdered sugar in bowl used for whipping cream until smooth. 
5) Stir in 1/4 of the whipping cream with spatula to lighten mixture. 
6) Add in peanut butter, milk and mousse into mix stirring with spatula until smooth. 
7) Slowly add in rest of whipping cream mixture  and stir until smooth. 
8) Spoon into  colled crust until heaping adn sooth surface wiht spatula. 

Chocolate Ganache Instructions: 
1) Heat bittersweet chocolate over medium heat in double boiler, or in aheat resistant bowl inside of water, until melted, stirrign often. This will only take a few minutes. 
2) Boil 1/2 c. whipping cream and add to melted chocolate. 
3) Stir until smooth and spread evenly over top of torte. 
4) Sprinkle with peanuts and more chocolate chips if desired. 
5) Refrigerate for at ;east 4 hours or overnight before eating. 


Success is not the opposite of failure
Failure is the vital ingredient in
the recipe of success
Mario Cortes

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