Guys, I’m really excited to share this recipe. It’s one of the best things I’ve ever eaten. I want to eat it again and again and again. Every day. Forever.
Chocolate Peanut Butter Mousse
dairy-free, gluten-free; yields 2-3 servings
Note: When served immediately, it has more of a light, airy texture. The longer it sits and chills, the thicker it becomes. Both are delicious, but I think I prefer the richer pudding-like texture.
1 package light silken tofu
2 tbsp agave nectar (maple syrup or honey could work, but I haven’t tried it)
2 tbsp peanut butter
2-3 tbsp cocoa (start with 2)
1/2 tsp vanilla
pinch of salt
In a food processor or blender, add the above ingredients and blend until smooth. Adjust cocoa or sweetness if needed.
1 can chilled, full fat coconut milk
Divide chocolate mousse between 2-3 small ramekins or glasses.
Let’s admire this thick and creamy chocolate, shall we?
Once the can of coconut milk has chilled for at least 4 hours, it’s time to extract the cream. The longer it chills, the more ‘cream’ it will yield. Typically, 1/3 will solidify. * (see note at the bottom of post)
Scoop the cream into a (preferably chilled) glass bowl and try to keep your taste-tester finger under control. Using a hand mixer, beat until it becomes light and fluffy. Or, if you can’t wait (like me) just spoon it on top of the mousse. Tastes, the same, right?
*Coconut cream: It’s important to only use full fat coconut, as the lighter versions won’t solidify. Thai Kitchen brand tends to be the best no-fail. It’s always thick and creamy.
Also, with coconut whip, it’s best to serve it immediately, as it ‘melts’ quickly.
I placed a layer of blackberries in between the chocolate mousse and whipped cream. Feel free to experiment with different types of fruit, or omit.
COME. TO. MAMA.
B.C. APPROVED! (I’m sure of it)