Vegan Peanut Butter Mousse
Mousse
- 5 Tbsp. chickpea aquafaba (chilled in can, chickpeas reserved for other use)
- 3.5 oz. coconut milk (or coconut cream, chilled 24 hours)
- 3.5 oz. peanut butter (smooth, unsalted)
- 5 Tbsp. maple syrup
- 1/2 tsp. lemon juice
- 1 tsp. vanilla extract
Chocolate ganache
- 1.6 oz. dark chocolate (of choice)
- 3 Tbsp. oat milk (or nondairy milk of choice)
- 1/2 tsp. maple syrup (or to taste)
Garnish
- Salt flakes (optional but recommended)
Mousse
- In bowl, combine 5 tablespoons of chickpea aquafaba and lemon juice. Beat with an electric mixer until stiff peaks form. Refrigerate until ready to use.
- Open chilled can of coconut milk/cream and scoop out 3.5 oz. of solidified cream on top; place it in a mixing bowl. To bowl, add peanut butter, maple syrup and vanilla; use electric mixer to mix until smooth. Add more maple syrup to taste.
- To peanut butter mixture, add 1/3 of the chilled aquafaba meringue, folding it in gently to combine. Repeat 2 more times until all meringue is incorporated.
- Divide this mixture evenly into six small glasses and place in freezer for about 10 minutes.
Ganache
- In small mixing bowl, place chopped chocolate.
- In saucepan, heat oat milk until just before boiling and pour it into bowl with chocolate; mix until smooth. Let cool and spoon 1 tablespoon over each peanut butter mousse and refrigerate 3 hours to overnight until set.
- Just prior to serving, sprinkle with flake salt.
Get the ingredients you’ll need (and more!) from Vitacost.
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