Sweetly Raw – Fluffy Chocolate Peanut Butter Mousse Parfait (Vegan/GF)
Did you know that it was National Peanut Butter Day on January 24th? Yup it was!
Peanut butter and chocolate is my all time favourite sweet combo and I've created the FLUFFIEST, most airy mousses that I think you'll love as much as I do. They contain 2 secret ingredients that you might not be expecting hehe. I've been playing around with this recipe for the last few weeks and I'm so happy with it (I've made it at least 4 times!). It's a hard job to get these dessert recipes right but hey, someone's gotta do it!!
So are you ready to hear what the 2 secret ingredients are?!
Chickpeas AND Aquafaba
Aquafaba is the liquid from cooking the chickpeas (aka the chickpea water). It's the same whether you cook your own chickpeas or drain the liquid off from a can of them. You may have already heard about the aquafaba rage as it's become quite popular in the past year and I've been experimenting with it lately. When whipped, it creates a wonderful light, airy meringue exactly the same way that egg whites does! How crazy is that?!
I've folded the airy meringue into the both the peanut butter and chocolate mixtures for ultra creamy and airy mousses. Since I was experimenting with aquafaba, I ended up with a bunch of chickpeas so thought I'd try to incorporate them into the mousse and it worked! You won't even notice them.
-If you want to keep the airiness of the mousse, it's best not to tamper with it once you make it and pour it into glasses or bowls right away. I've found that spooning the finished mousse from a bowl into a piping bag or bowl will deflate it quite a bit. It's still amazing though, don't get me wrong - just not so airy.
-Some people seem to need to whip the aquafaba for about 10 minutes to get it to a stiff peak where it can hold its shape, however with electric beaters and cream of tartar added, I find that it reaches a stiff peak within 5 minutes. Cream of tartar is a dry, powdery, acidic byproduct of fermenting grapes into wine. The person who discovered it sure had a moment of inspiration! Adding it speeds up the creation of foam and helps stabilize the structure of the tiny air bubbles that are being whipped. You may have used it before. I grew up using it in the gingerbread house frosting that my mom and I made to get the house to hold together.
-The more of the meringue you add, the fluffier the mousse will be.
-I've sweetened the mousses with sweetened condensed coconut milk by Let's Do Organic which I love and buy at my local health food store. You could also make your own but I've never done it.
-The aquafaba seems to whip faster when it's chilled so I store it in the fridge (and it keeps for weeks).
Peanut Butter Mousse
1/2 cup peanut butter
1/2 cup water
1/3 cup chickpeas
1/2 teaspoon vanilla extract
1/3 cup sweetened condensed coconut milk (I like this one)
1 tablespoon melted coconut oil
1 1/2 - 2 cups aquafaba meringue
Blend all BUT the meringue until smooth in a blender. Pour into a large bowl and then gently fold in the meringue until its fully incorporated. Place into the fridge right away and then layer it with the chocolate mousse when it's made. OR just leave it in the large bowl and let it sit at least 6 hours to firm up (see my note above).
2/3 cup chickpeas
1/2 cup water
1/2 cup sweetened condensed coconut milk
1/4 cup peanut butter
3 tablespoons cacao powder
1/2 teaspoon vanilla
1 1/2 -2 cups aquafaba meringue
Blend all but the meringue in a blender until smooth. Transfer to a large bowl and gently fold in the meringue. Very gently layer with the peanut butter mousse in glasses and then chill for at least 6 hours in the fridge. OR just chill in the large bowl.
1/2 cup chilled aquafaba
1/4 teaspoon cream of tartar
Whip both ingredients on high speed until it forms stiff peaks. Keep in the fridge while blending the other components of the mousse.
I drizzled mine with chocolate and peanuts.
Stay tuned for Valentine's Day desserts next week!