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Finding just the right dessert for the season

When I’m cooking for family gatherings, I feel the need to get creative. It would not do to bring a dessert that I made for them three years ago. Oh, no. So I start looking at recipes … online or old magazines and cookbooks – mostly looking at pictures for a spark of inspiration. Last week I found a picture on Pinterest of a chocolate and peanut butter dessert but as usual, I did not like the recipe. Using my recipes from different desserts, I cobbled this together: Peanut Butter Mousse Torte.

In summer, especially in this heat we’ve had this year I prefer lighter desserts. Baked cheesecakes with three or four blocks of cream cheese or a dessert with 27 ounces of chocolate seem excessive. Fresh fruit desserts are the essence of summer so I also made Summertime Peach Pie with Blackberries found on the Martin’s Family Fruit Farm Facebook page. It was delicious!

Peanut Butter Mousse Torte

Base:

  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 egg
  • 1/2 cup cocoa
  • 1 tsp. vanilla
  • 1/2 cup flour
  • Pinch salt

Peanut Butter Layer:

  • 1 – 250 gr. cream cheese, softened
  • 3/4 cup icing sugar
  • 3/4 cup peanut butter
  • 4 cups whipped cream (already whipped)
  • 1/2 cup coarsely grated chocolate

Chocolate Mousse:

  • 1/2 cup whipping cream
  • 1 cup semi-sweet chocolate chips
  • 2 tsp. unflavoured gelatine
  • 1/4 cup cold water
  • 1/2 cup sour cream
  • 2 cups whipped cream (already whipped)

Prepare a 10” spring-form pan by putting a sheet of parchment paper on the bottom.

For base, cream butter, brown sugar and egg until light.

Add rest of ingredients, mix until combined.

Spread batter into spring-form pan.

Bake at 350º F for 15-20 minutes until set in the middle.

Cool base completely.

For peanut butter layer, beat cream cheese and icing sugar until light.

Add peanut butter, mix.

Gently fold in whipped cream and grated chocolate.

Spread over base in spring-form pan.

Refrigerate while you make the mousse.

Chocolate Mousse:

Heat 1/2 cup cream and chocolate chips in microwave just until melted.

Meanwhile, sprinkle gelatine over cold water in a small microwaveable dish.

Set gelatine aside to soften, then heat it for a few seconds to melt.

Add gelatine to chocolate mixture and let it cool, but not set.

When cool, fold in sour cream and whipped cream gently.

Spread over peanut butter layer in spring-form pan.

Refrigerate until firm, a few hours or overnight.

To serve, carefully run a knife around the torte in the pan.

Loosen sides and remove.

Remove parchment and slide torte onto a serving platter.

Garnish with additional whipped cream and chocolate as desired.

A little more local for your inbox.

Seven days. One newsletter. Local reporting about people and places you
won't find anywhere else. Stay caught up with The Observer This Week.

Enter your email to subscribe. Unsubscribe anytime. We may send you promotional messages.
Please read our privacy policy.

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