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Vegan Peanut Butter Chocolate Mousse

vegan chocolate mousse made with aquafaba
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This vegan peanut butter chocolate mousse is light, airy and made with whipped aquafaba for a fluffy, egg-free texture. Combined with melted chocolate and peanut butter, it creates a rich and creamy dessert that feels indulgent while being completely plant-based. Best served chilled after a few hours in the fridge.

Ingredients

  • liquid from one 14 oz can of chickpeas, or about 3/4 cup*
  • 70 to 90 g vegan chocolate**
  • 3 tbsp coconut milk (make sure you mix liquid and firm parts for this) (50 g)
  • 2 tbsp peanut butter (60 g)
  • 1 tsp white wine vinegar

Instructions

  1. Chop the chocolate. Add to a small pot along with the coconut milk and peanut butter. The heat should be on low and you should be stirring constantly so as not to burn the chocolate. After the mixture has started to melt, take it from the stove, but keep stirring. This is to avoid heating up the chocolate peanut butter mixture too much. Let cool for 5 to 10 minutes – it it’s too hot, it will destroy your beautiful aquafaba.
  2. Meanwhile, whip the aquafaba along with the teaspoon of vinegar. Mix for at least 5 minutes on high speed or until it’s so firm that it stays put if you turn the bowl upside down.
  3. When the chocolate mixture has cooled down to lukewarm, put it into a dry (!) bowl. Add a bit of the aquafaba and mix with a bench scraper. Be careful lest you destroy the mousse, but mix thoroughly enough that it becomes a homogenous mass.
  4. Fold in the rest of the aquafaba in batches. Don’t worry if the aquafaba loses some of its texture. From my experience, it’s impossible to avoid that altogether.
  5. Refridgerate for about 3 to 4 hours. It tastes best on the same day, but will keep for a day at least.

Notes

*As I said, not every brand seems to work. According to the queen of vegan cooking, Isa Chandra Moskowitz, organic chickpeas appear to work best. 

**Go for the tastiest chocolate you know. I don’t recommend using dark chocolate here because there is no additional sweetener in this recipe, but if that’s just what you want, more power to you! How much chocolate you’re using is really up to you, if you like it less chocolatey, use 70 g rather than 90 g and vice versa.

Find it online: https://vegannomnom.com/vegan-peanut-butter-chocolate-mousse/