Plant-Based Peanut Butter Mousse with Chocolate Ganache
Escape the ordinary with Plant-Based Peanut Butter Mousse
We bet you miss creamy milky desserts turning vegan! A-a, don’t deny it. We understand your struggle to find the perfect dairy alternatives in this crowded plant-based market. Even though you manage to find plant-based dairy alternatives of your choice, it's surely a true headache to turn them into your favorite creamy, milky dessert! Well, how about the best-ever plant-based peanut butter mousse that is the creamiest vegan dessert you've ever tasted yet super easy to make in your kitchen?
Moreover, what if I say all the plant-based ingredients used in this recipe are available at Vegandukan? Yes guys; visit your one-stop plat-based shop with the ingredient list to experience the ultimate bliss of making your own plant-based peanut butter mousse from scratch!
This super creamy spread serves both as a stand-alone dessert like the peanut butter mousse, as well as a healthier cake frosting like the peanut butter frosting. Put this on muffins, brownies, or cupcakes to enjoy it however you like. Want another option? How about a protein-boosted fruit dip? Bananas dipped in this is an instant bliss. Wanna go wild with this? Put it on everything you like including drinking chocolate for a win-win!
Let’s dig in!
The Secret of Making the Best Vegan Raspberry Ice Cream:
For the Peanut Butter Mousse
- 1 ⅔ Cups full-fat Coconut milk,
- ½ Cup of Smooth Peanut Butter
- ¼ Cup raw cashew nuts overnight soaked in water, drained, & pasted,
- 3 Tbsp of coconut milk powder,
- ⅓ Cup coconut sugar, or regular granulated sugar,
- ½ Tsp Himalayan pink salt.
- 2 drops of Vanilla Extract,
- A pinch of Cinnamon Powder,
For the Ganache
- 6 Tbsp of 70% Dark Chocolate,
- 7 Tbsp of Coconut Milk,
- A pinch of Himalayan pink salt.
- A drop of Vanilla extract.
- ½ Cup Roated & Crushed Peanuts,
- ¼ Cup Frozen Rasp Berries.
For the Peanut Butter Mousse
- First, you have to chill your coconut milk overnight in your refrigerator.
- Also, ensure that the steel bowl you are about to use to beat your chilled coconut cream is in the freezer for at least 7 to 24 hours before.
- Remove the lid without shaking or tipping the chilled coconut milk container and scoop out the semisolid cream from the surface into a chilled bowl.
- Leave the runny liquid part in the bottom of the container.
- Now use a hand mixer to beat the semisolid coconut milk until it creams together and gets light and fluffy. It will take about 45 seconds approximately.
- At this point add the smooth peanut butter, the cashew paste, coconut milk powder, and a dash of coconut milk you left in the container.
- But add the liquid part of the coconut milk carefully because the more liquid you’ll add the less firm the mousse will be.
- Next add the coconut sugar or regular sugar, Himalayan pink salt, a pinch of cinnamon powder, and vanilla extract to this mixture.
- Mix everything well in the 2nd bowl.
- You can always adjust the sweetener and salt according to your palate.
- Now Pour the peanut butter mixture from the 2nd bowl into the whipped coconut cream in the 1st bowl.
- Again whip them until they are mixed properly.
- At this point, you can use it immediately as a spreadable frosting as well.
- For Mousse, you have to pour the mixture into serving containers and place it in the refrigerator.
- Chill it overnight or more according to the temperature set up on your refrigerator to let it set properly and firm up as a mousse.
- Here we’ve lined the bottom of the serving containers with the roasted crushed peanuts before pouring the mixture in them. You can top it with crushed peanuts instead! Both ways it’s yum!
- Reserve leftover Mousse in a covered container, preferably lined with plastic wrap in the fridge. It’ll keep your mousse intact for up to 7-10 days.
For the Ganache
- Gather the ingredients mentioned for the Ganache.
- Put the coarsely chopped dark chocolate at room temperature in a metal or glass bowl. Set it aside.
- Now put a small saucepan over medium-high heat.
- Heat the coconut milk until small bubbles start appearing around the edges
- Now pour the hot coconut milk over the chopped chocolate in that bowl and let sit without stirring for about 5 minutes.
- After 5 minutes whisk the coconut milk and Melted Dark Chocolate Mixture until it gets the desired glossy and smooth texture.
- This will take about 2 minutes of gentle stirring with a hand whisk.
- Add the vanilla extract and a pinch of salt and stir until incorporated properly.
- Pour this ganache over the peanut butter mousse slightly cooled.
- Again let it chill for a few hours in the refrigerator before garnishing it.
- You can either put ½ Tbsp of the roasted rushed peanuts in the bottom of the serving pot or sprinkle it on top of the chocolate ganache.
- Here we’ve put it at the bottom of the pot, then pour the peanut butter mousse over it followed by the chocolate ganache.
- Finally, top your vegan peanut butter mousse with 1-2 frozen raspberries.
There you go. Your plant-based peanut butter mousse with chocolate ganache is ready to serve!
Take a break, taste the vegan peanut butter mousse
It is worth taking a break from your daily hectic schedule and doing something for yourself! Because we often miss out on spending time for ourselves to make our souls feel better. So, when life gives you peanut butter make peanut butter mousse! Don’t forget to share it with your family and friends.
We know plant-based life isn't an easy one to live in this non-vegan world, but the challenges are what make it beautiful! Vegandukan is here to ease it up for you. Explore Vegandukan to satisfy your needs anytime, every time!
Have a cruelty-free day!
Frequently Asked Questions
- How long does homemade plant-based mousse last?
- To keep any plant-based mousse for longer, keep it cold in the fridge. To keep the texture intact, cover the mousse with plastic wrap and keep it in the fridge. The plant-based mousse will keep in the fridge for at least 4-5 days. And if you freeze the mousse, it will last for up to 2 months in the freezer.
- How to keep a vegan mousse’s shape intact?
- All you have to do is bit the thick coconut cream until stiff peaks form. Mousse should have a creamy yet not runny nor stiff texture if made right; it should hold its shape while serving it and not collapse. So, beating to achieve the stiff peak is the only way to make any mousse hold its shape.
- Why does my vegan mousse runny?
- There could be different reasons for your plant-based mousse turning out runny. But the major cause behind it can be the coconut cream was not thick enough to hold its texture. Even after whipping the coconut cream, you need to make sure that it forms a stiff peak.
- What is the key ingredient of vegan mousse?
- Making eggless and dairy-free mousse is pretty easy compared to regular mousse. The magic ingredient in such plant-based mousses is the thick full-fat coconut cream! As coconut cream provides all the richness of heavy cream, and it's great at trapping air bubbles when whipped well, it helps the mousse hold its ideal texture.
- Does Vegan Peanut-Butter contain Protein in it?
- In Vegan diets protein has to be taken care of in particular as not plant-based food are rich protein sources. But, Peanut is an amazing source of plant protein itself. Therefore, peanut butter can be considered a fantastic source of super-tasty and healthy protein, fats, and other nutrients.
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