If you love chocolate and peanut butter this is the dessert for you. Having a dessert finishes off the meal with a special something that shows you’ve made the effort for your sweetheart. This dessert is so easy it’s nearly effortless. And to impress your special someone, it’s vegan as well. The Aquafaba makes the rich ingredients light and fluffy so you don’t feel weighed down. Just follow the step-by-step instructions and your evening will be a breeze!
Making the Chocolate
Melting Chocolate, Plant Milk & Oil
Melted Chocolate
Making the Peanut Butter
Peanut Butter & other ingredients
Finished Walnut Crema
Whipping the Aquafaba
Add Aquafaba to mixer
Whipped Aquafaba
Add Aquafaba to Chocolate
Stir gently to combine
Add Aquafaba to the Peanut Butter
Stir gently to combine
Chocolate Ganache
Add Chocolate to a double boiler
Chocolate Ganache!
Building the Dessert
Add Chocolate layer
Add Peanut Butter layer
Add Chocolate Ganache layer and garnish
Easy Chocolate & Peanut Butter Layered Mousse
Servings: 4 People
Print Recipe
Equipment
- 1 Stand Mixer
Ingredients
Vegan Chocolate Mousse
- 1/2 cup Semi-Sweet Chocolate chips
- 1 Tbsp Coconut Oil
- 1 Tbsp Plant Milk
Vegan Peanut Butter Mousse
- 1/2 cup Smooth Peanut Butter
- 1 Tbsp Coconut Oil
- 2 Tbsp Plant Milk
- 3 Tbsp Maple Syrup
Ganache
- 1/2 cup Chocolate Chips
- 1 Tbsp Coconut Oil
- 1 Tbsp Plant Milk
Whipped Aquafaba
- 3/4 cup Aquafaba Liquid
- 1 tsp Rice Wine Vinegar
Instructions
Method: Vegan Chocolate Mousse
- Place the chocolate chips, coconut oil, and plant milk in a bowl. Over a double boiler gently melt the chocolate mixture. Set aside.
- Place half of the whipped aquafaba in the bowl with the chocolate. Using a spatula gently start folding the chocolate and whipped aquafaba together, the goal is to incorporate the two tighter without deflating the aquafaba too much. Once the two are mixed set aside.
Method: Vegan Peanut Butter Mousse
- Place the peanut butter, coconut oil, maple syrup, and plant milk in a bowl. Over a double boiler gently warm to melt the coconut oil. Set aside.
- Place the other half of the whipped aquafaba in the bowl with the peanut butter. Using a spatula gently start folding the peanut butter and whipped aquafaba together, the goal is to incorporate the two tighter without deflating the aquafaba too much. Once the two are mixed set aside.
Method: Ganache
- Place the chocolate chips, coconut oil in a bowl. Over a double boiler gently melt the chocolate mixture. Set aside.
Method: Whipped Aquafaba
- 3/4 cup of Aquafaba equals 1 can of garbanzo beans. Place the Aquafaba in the refrigerator.
- Make sure the bowl that you whip the Aquafaba in very clean as well as the whip attachment. You will need to use a handle-held mixer or a kitchen aid mixer.
- Place the Aquafaba and the rice wine vinegar in the bowl, start whipping at medium speed, when the Aquafaba starts to foam and turn white, turn the speed up to high and whip until you reach stiff peaks.
Building The Mousse
- Using an ice cream scoop place the chocolate mousse in a glass cup, filling about just under halfway. Gently pat the bottom of the glass on your hand to level off the chocolate mousse. Repeat with the peanut butter mousse. Place the in the refrigerator for 3 hours or overnight. The peanut butter mousse needs to be firm enough to hold the chocolate ganache.
- The chocolate ganache needs to be warm to spread evenly over the top of the peanut butter mousse but not so hot that it melts the peanut butter mousse. Gently top the mousse and swirl the glass around in a circular motion to create an even coating.
- Garnish the with roasted chopped peanuts. Place back in the refrigerator to set the ganache for 3 minutes or just enough to set the chocolate.
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