Vegan Peanut Butter Mousse Recipes

Vegan peanut butter mousse Lazy Cat Kitchen

WEBSep 15, 2017 · 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 …

Rating: 5/5(29)
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.

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Peanut Butter Mousse Cups Minimalist Baker Recipes

WEBMay 24, 2014 · Chill a large mixing bowl for 5 minutes in the freezer. Remove lid from coconut milk can and carefully scoop out the cream. …

1. Chill a large mixing bowl for 5 minutes in the freezer. Remove lid from coconut milk can and carefully scoop out the cream. Reserve any clear liquid for other uses (smoothies, baking, etc.). Beat for 30 seconds, then add powdered sugar and whip again. Last, add peanut butter and stir well. Refrigerate.
2. Melt chocolate chips over a double boiler or in the microwave in 30-second increments. Once melted, stir in coconut oil.
3. Arrange 14 mini (or about 7 standard // as original recipe is written // adjust if altering batch size) paper muffin liners in a mini muffin tin or on a plate. Spoon in about 2 tsp of melted chocolate and use a brush or small spoon to coat the liner with chocolate almost all the way up the sides (see photo). Refrigerate for 10 minutes to set.
4. Spoon in 1 Tbsp amounts of peanut butter mousse and pat on the counter to release air bubbles and flatten the tops. Freeze for 10 minutes.

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Vegan Peanut Butter Mousse with Raspberry Jam (PB …

WEBFeb 11, 2021 · Pour the mixture between 4 small glasses and place them in the fridge for 8 hours (or overnight) for the mousse to set. For the …

1. For the mousse:
2. Place your peanut butter (smooth or extra smooth), maple syrup and coconut cream in a medium bowl. Whisk with a handheld whisk or a hand mixer until you obtain a smooth mixture.
3. 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 or more coconut cream and whisk some more.
4. Place the aquafaba in a clean glass or metal bowl.

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