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Peanut Butter Mousse with Chocolate Ganache

A 10-minute silken tofu peanut butter mousse under a glossy dark chocolate and coconut ganache.

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Peanut Butter Mousse with Chocolate Ganache

Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Chill the coconut milk can for several hours so the cream separates; a small tin of coconut cream also works. Any nut or seed butter can replace the peanut butter. Our reel didn't name its creator; this is the matching published recipe from Gina B Nutrition.

Peanut Butter Mousse with Chocolate Ganache

2 large or 4–6 small pots · chill 1 hour

Ingredients

Mousse: 350 g silken tofu; 3–4 tbsp smooth peanut butter; 3–4 tbsp agave or maple syrup1 tsp vanilla; a pinch of saltGanache: 100 g 70% dark chocolate; the solid cream from a chilled 400 g can of full-fat coconut milk

Step by step

Blend tofu, peanut butter, sweetener, vanilla and salt until smooth; taste and adjust.
Divide into ramekins or jars and refrigerate while you make the ganache.
Melt the chocolate and stir in the thick coconut cream until glossy.
Pour over the mousse and chill about 1 hour to set.

Recipe source: @ginabnutrition.

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