Vegan Chocolate Peanut Butter Mousse packed with rich chocolate and peanut butter flavor. Just 6 ingredients come together to make this delicious dairy-free dessert!
Do I think that Valentine’s Day is a Hallmark holiday? Yes, absolutely. Do I still love it because it gives me an excuse to get dressed up and eat all sorts of delicious food? Also yes. I’ve never really been much of a dessert gal (ironic, because desserts are my favorite recipes to create). But I can make 8,000 exceptions if this Vegan Chocolate Peanut Butter Mousse is involved.
Last month, Kyle’s brother, Casey — you may remember him as the taste tester and Home Owner in my Vegan Chocolate White Russian video — asked me for a favor. He was surprising his girlfriend, Kimberley, with an elaborate and delicious birthday dinner. Ribeye steaks, shrimp fettuccine alfredo, and chocolate peanut butter mousse for dessert. He had the surf and turf on lock, but he wanted some help in the dessert department.
So I came over and whipped up the recipe he’d found on Pinterest. And it was so good it will haunt my dreams forever. It was filled with dairy, though, so more than a couple spoonfuls would make me very, very sad. I set out to create a dairy-free version for all my vegan and lactose intolerant bbs out there, and I’m proud to, at long last, reveal the fruits of my labor!
The secret to making the perfect Vegan Chocolate Peanut Butter Mousse? Aquafaba.
Otherwise known as chickpea water. Hear me out, because I know it sounds weird and kinda gross. I promise it does not taste like beans.
When whipped, aquafaba behaves just like egg whites, making it the perfect candidate for dairy-free mousses and meringues. One word of caution: I’ve tested this recipe several times and have discovered that different brands of chickpeas yield very different liquids. Some of them gave me more attitude than others. To date, Fresh Thyme’s store brand has been the most well-behaved and easily accessible, but I would strongly suggest seeking out a variety with no salt added. It’s the most surefire way to nail this recipe.
That said, I haven’t tested this recipe and failed. Every iteration has been delicious, so you can easily scoop up whatever chickpeas are at your local grocery store and you’ll be good to go.
You’ll need a stand mixer or hand mixer for this recipe. Aquafaba takes much longer to whip to stiff peaks than egg whites do, so you definitely won’t want to whisk this by hand unless you’re Mr. Universe. Pop your aquafaba in a bowl, then whisk, whisk, whisk until it holds a peak like so.
Then fold your melted chocolate into half of it and your peanut butter-coconut oil mixture into the other half. Stick ’em in the fridge and see if you can wait. All that’s standing between you and chocolatey, dairy-free bliss is a couple hours of fridge time.
Top with dairy-free whipped cream (I opted for So Delicious CocoWhip!) and a sprinkle of chocolate, and you’ve got yourself one romantic dessert, sans lactose-induced gas. Just keepin’ it real. No one wants a gassy Valentine’s Day. I know I certainly don’t.
IF YOU MAKE THIS RECIPE, DON’T FORGET TO SNAP A PHOTO AND TAG ME IN IT ON INSTAGRAM @FEELINWHISKY! I LOVE SEEING WHAT YOU DO WITH MY RECIPES!Print
Vegan Chocolate Peanut Butter Mousse
Vegan Chocolate Peanut Butter Mousse packed with rich chocolate and peanut butter flavor. Just 6 ingredients make this delicious dairy-free dessert!
- Prep Time: 20 minutes
- Total Time: 260 minutes
- Yield: 4 servings 1x
- Category: Dessert
- 3/4 cup aquafaba, (from 1 (15-ounce) can garbanzo beans)
- 3/4 cup granulated sugar*
- Coconut whipped cream, (for serving (optional))
For the chocolate mousse:
- 3/4 cup vegan dark chocolate chips
- 1/2 tsp vanilla extract
For the peanut butter mousse:
- 1/2 cup creamy peanut butter
- 1/2 Tbsp coconut oil
- 1/2 tsp vanilla extract
- In a medium microwave-safe bowl, melt together the chocolate chips and vanilla extract. Set aside for about 15 minutes to cool completely.
- In another medium microwave-safe bowl, melt together the peanut butter, coconut oil, and vanilla extract. Set aside for about 15 minutes to cool completely.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whisk aquafaba on high speed for about 3 minutes or until frothy and beginning to aerate. With the mixer running, slowly stream in sugar. Continue whisking the aquafaba and sugar together for about 7 minutes, or until stiff peaks form.*
- Gently fold half the whipped aquafaba into the melted chocolate until just combined, being sure not to overmix. Repeat with the other half of the aquafaba and the peanut butter mixture.
- Layer the chocolate and peanut butter mousses in small glasses or ramekins, then cover tightly with plastic wrap and set in the fridge to chill for at least 4 hours or overnight. Top with coconut whipped cream and extra chocolate chips to serve!
- If you’re vegan and concerned about the use of animal bone char in the manufacturing of granulated sugar, here is a list of sugars made without animal byproducts.
- I found that different brands of chickpeas took different amounts of time to reach stiff peaks. Fresh Thyme’s brand took nearly twice the amount of time that Kroger’s store brand took, so don’t walk away from this while it’s whisking. Once it’s thick, white, and has more than doubled in size, invert your whisk to see if it holds a stiff peak. Be sure not to over-whisk or it will collapse!