Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Mousse beurre de cacahuète/chocolat (vegan)

Vegan Peanut Butter and Chocolate Mousse

Name: Vegan Peanut Butter and Chocolate Mousse
Yield: Serves 4 servings
Ingredients: 6 tablespoons aquafaba (liquid from cooked chickpeas) (90 ml); 1 teaspoon lemon juice; 1/2 cup peanut butter (120 grams); 2 tablespoons agave or maple syrup (more or less to taste); 3 tablespoons non-dairy cream (such as coconut cream); 1 3/4 ounces dark chocolate, 70% cocoa (50 grams); 2 tablespoons non-dairy milk (such as oat milk) (30 ml)

Florence (@mes_repas_vegans) @cook_13329825

Marseille

Vegan Peanut Butter and Chocolate Mousse

Florence (@mes_repas_vegans) @cook_13329825

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Ingredients

Serves 4 servings

6 tablespoonsaquafaba (liquid from cooked chickpeas) (90 ml)
1 teaspoonlemon juice
1/2 cuppeanut butter (120 grams)
2 tablespoonsagave or maple syrup (more or less to taste)
3 tablespoonsnon-dairy cream (such as coconut cream)
1 3/4 ouncesdark chocolate, 70% cocoa (50 grams)
2 tablespoonsnon-dairy milk (such as oat milk) (30 ml)

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Steps

1

Mix the peanut butter, non-dairy cream, and syrup together.
2

Whip the aquafaba with the lemon juice until stiff peaks form.
3

Gently fold the peanut butter mixture into the whipped aquafaba.
4

Spoon the mousse into ramekins and chill in the refrigerator.
5

Melt the chocolate with the non-dairy milk (you can use a microwave). Let it cool, then pour over the mousses. Chill for a few hours before serving. When ready to serve, top with shredded coconut, a sprinkle of flaky sea salt, or some chopped peanuts, walnuts, or hazelnuts.