VEGAN PEANUT BUTTER MOUSSE

Man, it was so haaaaard to keep this recipe under wraps! It took a lot of tries to get this puppy just so and once I finally succeeded, I was so excited I wanted to share!! Duncan says I’m like an excitable little bird sometimes, especially when it comes to food discoveries. I’m declining to comment

So this indecently fluffy peanut butter mousse with creamy chocolate ganache on top was destined to be published later in the year, but there was no way I was gonna wait that long!

INGREDIENTS

PEANUT BUTTER MOUSSE

• 120 ml / ½ cup aquafaba
• ½ tsp vinegar or lemon juice
• 120 ml / ½ cup smooth peanut butter (I used this brand)*
• 45-60 ml / 3-4 tbsp maple syrup, adjust to taste
• 45 ml / 3 tbsp coconut cream (from a tin of full fat coconut milk)**

METHOD

• 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.
• 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.
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full methode : www.lazycatkitchen.com

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