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A slightly sweet, vegan chocolate mousse made with aquafaba and protein-packed peanut butter powder. Easy, light and perfect for a family or special occasion dessert. Top with crushed salted peanuts or pretzels for a flavour and texture contrast.

4A slightly sweet, vegan chocolate mousse made with aquafaba and protein-packed peanut butter powder. Easy, light and perfect for a family or special occasion dessert. Top with crushed salted peanuts or pretzels for a flavour and texture contrast.

A slightly sweet, vegan chocolate mousse made with aquafaba and protein-packed peanut butter powder. Easy, light and perfect for a family or special occasion dessert. Top with crushed salted peanuts or pretzels for a flavour and texture contrast.I bet you thought I had disappeared off the blogosphere. Nope, I’ve just been in Japan! For the second year in succession, I have travelled with Andrew for work and pleasure to one of my favourite destinations.A slightly sweet, vegan chocolate mousse made with aquafaba and protein-packed peanut butter powder. Easy, light and perfect for a family or special occasion dessert. Top with crushed salted peanuts or pretzels for a flavour and texture contrast.If you have never been to Japan, I urge you to consider it. For those of you who have been, you know exactly why I say this. From the moment you land you are surrounded by the unique contrasts of incredibly sophisticated technology and deep cultural traditions. Not just temples and shrines shadowed by skyscrapers, but plugged-in teens, bowing to shopkeepers; bullet trains shooting past stacks of hand-harvested rice; vending machines selling everything (and sited everywhere) next to centuries-old tea houses.

I adored every single second – even the rainy ones, of which there were quite a few. I will come back here and share our colour and food-filled trip once I’ve gone through all of my snaps (still on my phone): images, our itinerary, offbeat surprises (a cat festival!), super special moments (sunrise over Mt Fuji), as well as tips and links. I hope you look out for it. 🙂

A slightly sweet, vegan chocolate mousse made with aquafaba and protein-packed peanut butter powder. Easy, light and perfect for a family or special occasion dessert. Top with crushed salted peanuts or pretzels for a flavour and texture contrast.But for now, I wanted to pop into your inbox with this simply fab little recipe that is not only incredibly easy to make but a proper healthy indulgence. I love it with a peppering of crushed, salted peanuts but I’ve seen other “proper” mousses with broken pretzels, which I must try next time.

I’ve made this pudding/dessert vegan as I always have aquafaba (chickpea liquid) stashed in my freezer, which whips up just like egg whites or double cream. And doesn’t taste at all beany, which is pretty incredible. But this idea is easily adapted to any non-vegan recipe you might already make and love.

The special ingredient in this chocolate mousse is peanut powder. If you haven’t used this odd sounding product, do look out for it at your supermarket. It is naturally lower fat, very peanutty, and is excellent to add to desserts, smoothies, shakes and bread where either the texture or extra oil/volume is unwanted. I would imagine that there are a number of people who don’t like peanut butter because of the texture rather than taste, so this is a good solution. The downside is that removing the fat also removes much of the nutrition so I wouldn’t use it as a health product as such. But I’m assuming that you are getting plenty of healthy fats and vitamin E in your diet anyway. As far as how to get this funky little product, I bought PB Fit brand from Sainsburys, but there are quite a few brands and stockists. There are now also organic versions, which I will look out for next time I buy some.

A slightly sweet, vegan chocolate mousse made with aquafaba and protein-packed peanut butter powder. Easy, light and perfect for a family or special occasion dessert. Top with crushed salted peanuts or pretzels for a flavour and texture contrast.Another use for your peanut powder: One of my favourite uses for peanut powder is something highly indulgent: stovetop-popped popcorn (never eat microwave stuff – nasty chemicals in the bag lining) tossed with a little butter, maple syrup, sea salt and peanut powder. Trust me, it’s awesome. It’s also great for sauces, soups, marinades and probably loads more things.

This recipe is based on my original aquafaba chocolate mousse from a couple of years ago, when I first heard of this way of using chickpea brine, and before it broke in the media. It is still my basic recipe and has been tried by many people with great results.

A slightly sweet, vegan chocolate mousse made with aquafaba and protein-packed peanut butter powder. Easy, light and perfect for a family or special occasion dessert. Top with crushed salted peanuts or pretzels for a flavour and texture contrast.Some tips: Don’t be alarmed if once the chickpea liquid makes soft peaks it returns to liquid when the melted and slightly cooled chocolate is added. Once you pour it into your cups to set in the refrigerator it sorts itself out.

The second tip is to use room temperature chickpea liquid, either good quality, no-salt-added tinned chickpeas for your liquid (I use ones from Waitrose), or homemade beans that sit overnight in their liquid so that it thickens up. One tin’s worth is the amount needed for this recipe. Simply drain the chickpeas over a bowl and use an electric whisk/beaters to create a mass of white fluff in about 4-5 minutes. Honestly, it’s the closest thing to magic I’ve seen in a long time. And a great kitchen project for the British half-term holidays.A slightly sweet, vegan chocolate mousse made with aquafaba and protein-packed peanut butter powder. Easy, light and perfect for a family or special occasion dessert. Top with crushed salted peanuts or pretzels for a flavour and texture contrast.I pinky swear that this chocolate mousse will be at least as good as the best chocolate mousse you’ve had, if not better – light, creamy-textured, chocolatey and utterly irresistible. All courtesy of two rather weird ingredients. 🙂

A slightly sweet, vegan chocolate mousse made with aquafaba and protein-packed peanut butter powder. Easy, light and perfect for a family or special occasion dessert. Top with crushed salted peanuts or pretzels for a flavour and texture contrast.

Peanut Butter and Chocolate Mousse Cups

  • Servings: 3-4
  • Difficulty: easy
  • Print

A slightly sweet, vegan chocolate mousse made with aquafaba and protein-packed peanut butter powder. Easy, light and perfect for a family or special occasion dessert. Top with crushed salted peanuts or pretzels for a flavour and texture contrast. Enjoy! xx

The liquid from a tin of no-salt-added, room temperature chickpeas

100g (3.5 oz) best dark chocolate (vegan if needed), melted in a bain marie or microwave (this page from love food.com tells you about both methods) – allow it too cool a little while you sort the rest

1 tsp pure vanilla extract

small (two-finger) pinch of fine salt

2 tbsp peanut powder

Chopped salted peanuts or crushed pretzels, to top

1. Using an electric whisk/beaters whisk the chickpea liquid until it looks like softly whipped cream – soft-peak stage. This takes between four and five minutes. Whisk in the salt.

2. Stir the vanilla and peanut powder into the melted chocolate (it will stiffen the mixture a bit), then either fold this into the fluffy mix or whisk it in with your electric beaters. If you do the latter you may the think you have ruined it as it reverts to its liquid state, but it sets beautifully. Taste for flavour and adjust as needed (remember – no raw eggs here!). You can add another tablespoon of peanut powder without affecting the result – except making it more peanutty.

3. Pour the mixture into 3-4 pretty serving cups or individual-sized dishes/small ramekins, cover and refrigerate for a couple of hours. Garnish with the crushed peanuts or pretzels (both!?) just before serving.

Note: this keeps well for a couple of days in the refrigerator without any deterioration in taste or appearance. Result!

RIPE FOR PINNING! A slightly sweet, vegan chocolate mousse made with aquafaba and protein-packed peanut butter powder. Easy, light and perfect for a family or special occasion dessert. Top with crushed salted peanuts or pretzels for a flavour and texture contrast.

 

 

 

19 thoughts on “Peanut Butter and Chocolate Mousse Cups (vegan)

  1. Decadent Stuff!! Beautiful images.

    1. Thanks so much, Vidya! Let me know if you try it. If you are on social media, tag me if you post a pic 🙂

  2. marymtf says:

    Quite right. A weird combination of ingredients. But it obviously works. The photos are gorgeous. I often soak and cook up my own chick peas. Will the liquid whip up?

    1. It should do but it rather depends on the thickness of the liquid. I say above that the chickpeas ideally should sit overnight to get the viscosity. I get best results from bought chickpeas (I buy in cardboard packs rather than cans) but others find the opposite. As it is something you would probably be throwing out, it’s worth a try! You can tell if it is worth melting and adding nice chocolate by whipping the liquid and seeing if it reaches soft peaks. If it does, get melting!

      1. marymtf says:

        Thanks, Kellie. I’m soaking my chickpeas now. Will cook tomorrow am and let you know.

  3. Katie @ Whole Nourishment says:

    Oh wow, these pictures are making me hungry. And this mousse couldn’t look easier to make. I haven’t cooked with aquafaba yet, but I need to! Look forward to hearing more about Japan and some of your favorite meals, recreated at home.

  4. Kelly what a delicious recipe! I’m still yet to try baking/ cooking with aquafaba. This might be the recipe that convinces me to do so. Hope you’ve been well and so cool to hear about your exciting Japanese adventure. I’m off to Sri Lanka next month and super excited.

  5. SingleMeThis... says:

    I am always searching for flavorful vegan sweet treats to make and this looks amazing. Great pic, too.

  6. Megala says:

    Never heard of whipping cream using chickpea liquid ! Thanks for the inspiration !!

  7. Gorgeous, Kellie! I followed your travels on instagram and it looked wonderful. I haven’t been to Japan before, but one day I would very much like to. In the mean time I can console myself with these little cups of mousse. I’ve got a bunch of chickpea recipes coming up, so I’ll remember to save the brine so I can make these.

  8. I am definitely making this, looks great!

  9. superfitbabe says:

    What a clever way to use aquafaba! I love this so much! And omigosh, I am so jealous of you! Japan must be so remarkable. I’m visiting Tokyo, Kyoto, and Osaka in the winter, and I could not be more excited. Too bad that I’ll have to wait two more months before I actually go!

  10. Kelly says:

    Will definitely be trying this!! Looks absolutely delicious!

  11. What an amazing idea!! Who knew!

  12. Absolutely i will try this at home…thnks…

  13. Julie says:

    Great photos and will see if we can get peanut powder in Germany. I made your original recipe often in the past but found that the aquafaba went liquid on me in the fridge. There was was ofte some liquid at the bottom of the small ramekins in the fridge which was not appetising. The peaks were always good when I whipped, mainly using aquafaba from home cooked chick peas. Do you think I was using too much aquafaba for one bar of cholocate?
    Also, I often use chickpeas as a base for homous. I try out different spices and flavours. My favourites are sun dried tomato and curry mango chutney. Do you have any ideas for different homous flavours? When in the UK recently I ate Tesco roasted pepper homous but my home made effort was not quite so good.
    Thanks for all your recipes xx

  14. chefkreso says:

    Looks incredible, I love anything chocolate 😀

If you have time, I would love to hear from you. Thanks so much!

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