Vegan Peanut Butter Mousse

4.88 from 8 votes

Vegan Peanut Butter Mousse

This Vegan Peanut Butter Mousse makes a wonderful dessert to end a special meal. Sweet, salty, creamy and light with a decadent chocolate layer on top! It looks impressive but is very easy to make with just a few simple ingredients. Gluten-free , refined sugar-free , aquafaba free

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, brunch, Dessert

Cuisine: American

Keyword: peanut butter dessert, peanut butter mousse, vegan mousse

Servings:

Author: Vegan Richa

Ingredients

1 1/4 cups non-dairy milk such as full fat coconut milk or cashew milk or 1 cup oat milk
1/2 cup Smooth peanut butter (sweetened)
1/8 tsp salt
generous pinch of cinnamon
4 drops vanilla extract
2 tbsp maple syrup sugar, or other sweetener of choice
4 tbsp club soda, Or other neutral fizzy drink, see Notes to use aquafaba
1 tbsp cocoa powder
2 tbsp crushed roasted peanuts
softened peanut butter or sea salt for topping

US Customary - Metric

Instructions

Add the nondairy milk to a saucepan over medium heat. Once hot, add peanut butter, salt, cinnamon, vanilla, maple syrup, and mix in. It'll take a bit for the peanut butter to mix in, and it will be a little lumpy in the beginning. It will start to get smooth and creamy after about 4-5 minutes. Continue to cook until the mixture is rapidly boiling. The mixture will slowly start to thicken and will continue to thicken into a thick smooth custard. 5 mins. Taste carefully and add 1 tbsp or more sugar if you like it sweeter and mix in.
Divide the mixture into two bowls, 1/3 for the chocolate layer, and 2/3rds for the peanut layer.
Chill the bowls for 15 minutes. Then add in the club soda 1 tbsp at a time to the peanut bowl, and mix in very gently.(use a fresh bottle for maximum aeration) Add about 2 1/2 to 3 tbsp of club soda to aerate the peanut mousse
Mix in the cocoa powder in the other portion to make chocolate mousse layer. then add in 1 - 1.5 tbsp of club soda water to the chocolate portion.
Alternatively, chill the bowls for 2 hours, then whip each bowl until the mix is lighter to preference. Then layer as below.
Transfer the peanut butter mousse to serving cups, and even it out. Chill this mixture for 15 minutes, and then add the chocolate mixture on top, even it out using a spatula. Top it with some crushed peanuts, and drizzle some softened peanut butter if you wish.
Let the mixture set for a couple of hours, and serve.
Storage: store refrigerated for upto 3 days.

Notes

This recipe would probably work well with any other nut or seed butter.
I decorated my cups with crushed roasted peanuts but any other nut or chocolate chips would be delicious. Even just a delicate sprinkling of sea salt on top would complement both the peanut butter and chocolate flavor very well and add yet another flavor dimension to this mousse.
If you want, you can serve this vegan mousse with fresh fruit or spoon some raspberry compote on the bottom of your serving glasses before adding the mousse.
Aquafaba: whip 1/2 cup unsalted thick aquafaba and 1/2 tsp lemon juice until stiff peaks. Then gently fold 3/4 of the whipped aquafaba in the peanut layer and remaining in the chocolate layer.

Nutrition

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