Vegan Peanut butter aquafaba mousse

This vegan peanut butter aquafaba mousse is light, fluffy, and so simple to
make! Aquafaba, which is the liquid from a can of chickpeas, is a great vegan
substitute for egg whites and creates the most amazing texture. It's also easier
to work with! This mousse is vegan, gluten free, and refined sugar free!

Servings: 4

Author:

Prep Time
20 minutes

Set time
2 hours

Total Time
2 hours, 20 minutes

Course:

Dessert Snack

Cuisine:

American

Keywords:

healthy mousse aquafaba mousse easy mousse eggless mousse mousse without eggs peanut butter mousse vegan mousse

Instructions

1 Grab the metal bowl of your stand mixer or a large glass bowl. It's super
important its really clean and there isn't a drop of oil or water in the bowl as
this can prevent the aquafaba from whipping. Using a large strainer, drain the
can of chickpeas into the bowl. Add in the cream of tartar and lemon juice (or
just lemon juice, although i HIGHLY recommend using both).
2 Attach it to your stand mixer with the whisk attachment and whip for a few
minutes until SUPER stiff peaks form. You can't over-whip aquafaba so feel free
to let it go for awhile! The stiffer, the better.
3 If you're using a hand mixer, it'll take you a lot longer than the stand mixer,
but still works! Just whisk it at the highest speed until stiff peaks form. This
can take 10 minutes or so at times. You want it to be so stiff that you can tip
the bowl upside down without the aquafaba foam moving.
4 Make the peanut butter mixture: Make sure your ingredients are room temp.
Combine the peanut butter, maple, sea salt, vanilla, and coconut cream in a
large bowl. Whisk it vigorously until well combined. Note: The peanut butter
mixture can seize sometimes, depending on the brands of products you use. Just
keep vigorously whisking. If your mixture does seize up at all, just add a
splash of water & whisk vigorously again.
5 Immediately add small amounts of aquafaba to the peanut butter mixture, folding
it in. The mousse will deflate a bit, that's normal! If you work too quickly
though, it will deflate a lot – be patient! Add in the aquafaba about 1/3 at a
time, continuing to carefully fold it in. If you find any chunks, kind of press
them against the side of the bowl with your spatula to break them up and
continue folding.
6 Once it's all combined, divide the mousse amongst 4 jars. Place lids on them and
place in the fridge for an hour or two to allow them to firm up a bit.
7 Once they are firm on top, you can make the chocolate ganache. Add the milk to a
heat proof bowl and heat for 30 seconds in the microwave. You want it warmed
through but not simmering at all. Add the chocolate to the milk – don't stir!
Place a lid over the bowl and let it sit for 10 mins. After 10 mins, remove the
plate and stir until you reach a ganache consistency. Carefully add some of the
ganache to eat jar. Top with sea salt.
8 Return to the fridge for another 2 hours or so to allow the mousse to set up.
The longer you wait, the thicker and better it is (flavor-wise too!).

Vegan Peanut butter aquafaba mousse

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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