Do you like the combination of chocolate and peanut butter? If so you must make this Chocolate Peanut Butter Mousse. It is creamy, fluffy, and delicious. Quick, easy, vegan, and gluten free! Topped with whipped coconut cream, chopped chocolate, hazelnuts, and rose blossoms. This dreamy dessert can be whipped up in 10 minutes.
This is one of the most simple desserts I have ever made. The trickiest part is making sure you don’t forget to chill your canned coconut milk overnight! To achieve this beautiful thick texture you will want to make sure to use full fat canned coconut milk. You will notice when shopping for the canned coconut milk that you will have an option to purchase the light version. However, you will want to buy the full fall version that has the thick coconut cream.
For this recipe I used a high powered mixture to whip this Chocolate Peanut Butter Mousse. You will notice that the coconut milk has a thick layer or coconut cream that has formed on the top of the can (if chilled overnight). Remove the thick coconut cream from the top of the can using a spoon and add it to a large bowl. You will want to make sure to leave out the coconut liquid on the bottom of the can. You can save it for your next smoothie.
Using an electric mixer, begin to whip the coconut cream on medium speed. Slowly add the rest of the ingredients to the bowl and whip for 3-4 minutes until light and fluffy. Wrap up or store in an airtight container and chill in the refrigerator for at least 2 hours. The longer you can allow the mousse to chill the thicker it will be.
I topped these delicious cups of mousse with coconut whipped cream, chopped chocolate, hazelnuts, and edible rose blossoms. To make this fluffy coconut whipped cream I whipped a can of chilled full fat coconut milk for 3- 4 minutes using an electric mixture. Just like the mousse you want to whip the thick part of the canned coconut milk.
This Vegan Chocolate Peanut Butter Mousse is:
Light
Fluffy
Creamy
Quick & Easy
Deliciously Sweet
If you make these Vegan Chocolate Peanut Butter Mousse I would love if you would snap a photo and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like them!
Vegan Chocolate Peanut Butter Mousse
Do you like the combination of chocolate and peanut butter? If so you must make this Chocolate Peanut Butter Mousse. It is creamy, fluffy, and delicious. Quick, easy, vegan, and gluten free! Topped with whipped coconut cream, chopped chocolate, hazelnuts, and rose blossoms.
Vegan Chocolate Peanut Butter Mousse
- 1 can of full fat coconut milk, chilled overnight in the fridge
- 3 Tbsp cacao powder
- 3 Tbsp powdered sugar
- 1 Tbsp peanut butter
- 3 Tbsp chocolate protein powder.
Garnish
- 1 Tbsp chopped chocolate
- 1 Tbsp chopped hazelnuts
- 1 Tbsp Super Bloom Rose Blossoms
Directions
- Remove the thick coconut cream from the top of the can using a spoon and place it in a large bowl. Leave out the coconut liquid on the bottom of the can (There won’t be a lot of cream). You can save it for your next smoothie.
- Using an electric mixer, begin to whip the coconut cream on medium speed.
- Add the rest of the ingredients to the bowl and whip for 3-4 minutes until light and fluffy.
- Wrap up and chill in the refrigerator for at least 2 hours. The longer it chills the thicker in constantly the mousse becomes.
- Garnish with your favorite toppings and serve!
- If you don’t eat peanut butter substitute it with nutella or any other type of nut butters like almond, pecan, or cashew.
- Don’t have time to chill your mousse? No worries, it will still taste absolutely wonderful it just won’t be as thick in texture.
- Add some extra protein to your dessert by adding 3 Tbsp of ALOHA chocolate protein powder.
- I topped my mousse with coconut whipped cream, chopped chocolate, hazelnuts, and edible rose blossoms. Any of your favorite topping will taste wonderful.
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