VEGAN PEANUT BUTTER MOUSSE
INGREDIENTS
PEANUT BUTTER
MOUSSE
·
120 ml / ½ cup aquafaba
·
½ tsp vinegar or lemon juice
GANACHE
·
80 g / 2.75 oz vegan dark (70%) chocolate
·
100 ml / 7 tbsp (any thin plant milk)***
·
coarsely ground sea salt, to decorate
ALTERNATIVE GANACHE
·
45 ml / 3 tbsp almond milk (any thin plant
milk)
·
coarsely ground sea salt, to decorate
METHOD
1. Place smooth peanut butter, maple syrup and coconut cream in a medium
bowl. Whisk with a wire whisk until you obtain a uniform mixture. Don’t panic
if the mixture appears to seize halfway through, it happened to me on two
occasions but more vigorous mixing recovered it. If mixing doesn’t help, add a
tiny splash of water and whisk some more.
2. Place aquafaba in a clean (that’s very important as any grease residue
will prevent the aquafaba from foaming) glass or metal bowl. Add vinegar (or
lemon juice). Whip it until you achieve stiff peaks – you should be able to
invert the bowl and the whipped aquafaba should not budge an inch. If it does
it means that it hasn’t been whipped enough.
3. Fold stiff aquafaba into the peanut mixture with a clean spatula until
the two are well incorporated. Do it very gently as you don’t want to knock too
much air out while mixing. The mixture will deflate a fair bit, don’t worry,
that’s normal. Pour the mixture between 4 small glasses and place them in the
fridge for 8 hours (or overnight) for the mousse to set.
4. Once the mousse has had a chance to set, place the chopped up chocolate
and almond milk in a bowl over a water bath. Set the hob on the lowest setting
and allow the two to melt into each other. Do not stir until most of the
chocolate has melted. Take off the heat and gently mix the two together with a
wire whisk.
5. Allow the ganache to cool down before topping the peanut butter mousse
with it.
6. Once the ganache is cool but still pourable, divide it evenly between
the 4 ramekins and place them into the fridge (or freezer to speed things up)
to set. Sprinkle the tops with coarse sea salt just before serving.
NOTES
*I used
unsweetened peanut butter for this (I used the Sun-Pat no added sugar). You could also use
a homemadeone although the mousse may
be less smooth as there are always tiny particles of peanuts left in it.
**Please do not skip this ingredient. I have
tried making this dessert without it twice but the peanut butter mixture seized
(became grainy and oily) once added to the aquafaba. I have also tried with
various amounts (2-4 tbsp) of almond milk, but I found that it tends to produce
a mousse that has a bit of water at the bottom of the jar. I feel that this
extra fat (found in coconut cream) is needed to render the mousse stable.
***The exact amount of plant milk depends on
the particular chocolate brand you are using even if the amount of cacao solids
is the same (I always use 70%). When I made this ganache with a Greek brand of
dark chocolate, I’ve had to add 150 ml (½ cup + 2 tbsp) of almond milk to
achieve correct consistecy. Now that I live in the UK, I have tried two UK
brands and both off them produced too soft result so I adjusted the amount of
plant milk to 100 ml (¼ cup + 3 tbsp), but please be aware that for some brands
that may not be enough – I recommend testing the ganache prior to making this
dessert for a special occasion.
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