Vegan Peanut Butter Mousse #Aquafaba
Bean juice! It never fails to amaze me.
Yup, even after writing an entire cookbook about it, every single time I whip some up in my stand mixer, it still feels like a miracle that I can make meringue with a waste product.
Okay! So today’s recipe is a riff on the very first aquafaba recipe I ever made, and for many people, it’s their gateway drug to the aquafaba universe.
Mousse.
I normally make this with melted dark chocolate, and it rocks. But if there’s one thing I love almost as much as dark chocolate, it’s peanut butter. Even better when they are together. A great option would be to make this Vegan Peanut Butter Mousse and then layer it with the Chocolate Mousse in a parfait!
I recently got this powdered peanut butter. I’d been reading about this product for a while, and I was curious about it, and how it worked. Lots of folks in the paleo community are loving it, because it can act as a kind of flour sub, but it also adds protein. I’m simply for anything that tastes like peanut butter.
So I’ve been using it the last couple of weeks in my smoothies (yassss!), but I thought I’d try it in some other things as well. Would it work when added to mousse?
Oh yeah it does! Ladies and gentlemen, may I present: Vegan Peanut Butter Mousse!
Vegan Peanut Butter Mousse
Equipment
- Stand mixer or hand mixer
Ingredients
- 1/3 cup aquafaba
- 1/4 cup organic sugar
- 1/4 tsp cream of tartar or 1/16 tsp of xanthium gum
- 1/4 cup peanut butter powder I'm using PB & Me
Instructions
- Add the aquafaba to the bowl of your stand mixer and attach the whip. Add the cream of tartar or xanthium, and begin to whip at low speed for 2 minutes. Increase speed to medium and whip for 2 minutes more. Slowly add the sugar in a stream while whipping, and then turn the speed on high for 2 minutes. Check the mousse at this point, you should have nice stiff peaks. If not, whip it a little longer on high. Remove the bowl from the mixer.
- Sift the peanut butter powder into the mousse. Carefully fold it in using a spatula. Spoon into glasses, then allow to set up in the refrigerator for at least a couple of hours. Best if eaten fairly quickly--the mousse will start to deflate after a day or so.