Vegan Peanut butter aquafaba mousse
This vegan peanut butter aquafaba mousse is light, fluffy, and so simple to make! Aquafaba, which is the liquid from a can of chickpeas, is a great vegan substitute for egg whites and creates the most amazing texture. It's also easier to work with! This mousse is vegan, gluten free, and refined sugar free!
Ingredients
- 1 can chickpeas (no salt added)
- 1/2 cup + 2 tbsp creamy peanut butter *Make sure it's runny peanut butter. If it's too thick, it will not work. I love Kirkland or Trader Joes brand.
- 1/4 cup maple syrup or honey
- 1/4 cup coconut cream or full-fat greek yogurt/coconut yogurt *room temp. See notes.
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar *optional but HIGHLY recommend. You can find it at any grocery store!
- 1/2 tsp lemon juice
- good pinch of sea salt
Chocolate ganache
- 2.5oz chocolate bar, chopped *I like Hu Kitchen Bars! Discount in my blog post.
- 7 tbsp full-fat canned coconut milk *I used the leftover milk from the can of coconut milk
Instructions
Peanut butter mousse
- Grab the metal bowl of your stand mixer or a large glass bowl. It's super important its really clean and there isn't a drop of oil or water in the bowl as this can prevent the aquafaba from whipping. Using a large strainer, drain the can of chickpeas into the bowl. Add in the cream of tartar and lemon juice (or just lemon juice, although i HIGHLY recommend using both).
- Attach it to your stand mixer with the whisk attachment and whip for a few minutes until SUPER stiff peaks form. You can't over-whip aquafaba so feel free to let it go for awhile! The stiffer, the better.
- If you're using a hand mixer, it'll take you a lot longer than the stand mixer, but still works! Just whisk it at the highest speed until stiff peaks form. This can take 10 minutes or so at times. You want it to be so stiff that you can tip the bowl upside down without the aquafaba foam moving.
- Make the peanut butter mixture: Make sure your ingredients are room temp. Combine the peanut butter, maple, sea salt, vanilla, and coconut cream in a large bowl. Whisk it vigorously until well combined. Note: The peanut butter mixture can seize sometimes, depending on the brands of products you use. Just keep vigorously whisking. If your mixture does seize up at all, just add a splash of water & whisk vigorously again.
- Immediately add small amounts of aquafaba to the peanut butter mixture, folding it in. The mousse will deflate a bit, that's normal! If you work too quickly though, it will deflate a lot - be patient! Add in the aquafaba about 1/3 at a time, continuing to carefully fold it in. If you find any chunks, kind of press them against the side of the bowl with your spatula to break them up and continue folding.
- Once it's all combined, divide the mousse amongst 4 jars. Place lids on them and place in the fridge for an hour or two to allow them to firm up a bit.
Chocolate ganache
- Once they are firm on top, you can make the chocolate ganache. Add the milk to a heat proof bowl and heat for 30 seconds in the microwave. You want it warmed through but not simmering at all. Add the chocolate to the milk - don't stir! Place a lid over the bowl and let it sit for 10 mins. After 10 mins, remove the plate and stir until you reach a ganache consistency. Carefully add some of the ganache to eat jar. Top with sea salt.
- Return to the fridge for another 2 hours or so to allow the mousse to set up. The longer you wait, the thicker and better it is (flavor-wise too!).
Notes
*You can use the coconut cream from the top of a can of full-fat coconut milk or from an actual can of coconut cream. If using a can of milk, simply scoop the cream from the top of the can and add to the bowl.
*If you use greek yogurt or coconut yogurt instead of coconut cream, it needs to be full-fat. This recipe needs the fat content to work.