sweet

Peanut Butter Mousse

Salty peanut butter, sweet chocolate and velvety cream are the perfect team. This combination beats any other in my books- just the words make me drool. This peanut butter mousse is light yet creamy and infused with salty peanut butter and maple syrup to give those sweet and salty notes. The rich ganache topping and crunchy peanut sprinkles are optional but give this dessert another dimension.

top view of creamy peanut butter mousse in round glass with gold spoon placed inside through chocolate ganache topping and mousse oozing out next to another mousse on black slate tray

With just 3 ingredients, this vegan, gluten-free and refined sugar-free treat ticks all the boxes. You can even use frozen aquafaba (leftover bean water from boiling) which has been defrosted, it makes absolutely no difference, same texture, same flavour and same level of deliciousness!

golden spoon holding creamy peanut butter mousse and chocolate ganache with background of cups containing mousses topped with chocolate and nuts

Serving size:

Serves 5

Ingredients for mousse:

  • 150 ml aquafaba (chickpea water)
  • 100g peanut butter
  • 4 tbsp maple syrup

Ingredients for ganache (optional):

  • 75g dark chocolate
  • 100ml plant milk
  • Handful salted peanuts

Method:

  1. Using an electric whisk, whip the aquafaba until stiff peaks form. If mixture moves, it needs to be whisked further until the bowl can be turned upside down without spilling out.
  2. Combine the peanut butter and maple syrup and gently heat in a saucepan until the mixture is liquid.
  3. Allow to cool slightly before gently folding into the aquafaba. Do not whisk as air should be retained. Just continue to gently mix until ingredients are fully incorporated. The aquafaba will become runny once combined with the peanut butter but that is normal.
  4. Pour into 5 small glasses and allow to set in the refrigerator for at least 6 hours.
  5. In a bowl, add the chocolate and plant milk and heat either in a double boiler or microwave until melted.
  6. When cooled slightly, pour over the set mousses and place back in the refrigerator for at least another hour.
  7. Sprinkle with salted peanuts and serve.

Loving this peanut butter mousse? You’re bound to like this creamy chocolate oat pudding bowl topped with lashings of peanut butter, which you can even eat for breakfast! https://foodflaneur.com/2019/12/12/peanut-butter-fudge-chocolate-porridge/.

I’d like to give a massive thanks to Ania from Lazy Cat Kitchen, for her inspiration in helping me create this recipe. You can find her version here: https://www.lazycatkitchen.com/vegan-peanut-butter-mousse/.

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