If you’re looking for a last-minute dessert to enjoy for Valentine’s Day, then I think that this may well be it!
We don’t really celebrate Valentine’s Day here, but I -CAN- get behind making and eating all the decadent, chocolate-based desserts!
These vegan Peanut Butter Chocolate Mousses are a collaboration with my friends at Meridian and they are rich, delicious and indulgent – and perfect for sharing with your loved one (or keeping all to yourself too, of course!)
With a delicious layer of chocolate, they are then topped with fluffy, creamy peanut mousse, made with protein-rich silken tofu and Meridian’s Rich Roast Peanut Butter (my fave!).
They are incredibly simple to make, although they do involve a few steps. However, they are worth it! Just be warned – you won’t be able to eat anywhere near as much as you’d like as they are RICH!
I hope you enjoy them too!
Peanut Butter Chocolate Mousse
- Creates 4-6 servings (it’s quite rich and indulgent – you won’t be able to eat as much as you want to!!)
- For the chocolate mousse –
- 300ml plant-based cream of choice (I used coconut cream – not to be confused with creamed coconut!)
- 150g dark chocolate, finely chopped
- 1-2 tbsp cacao (to taste)
- 1 tsp vanilla
- Pinch salt
- Maple syrup, to taste (optional)
- For the peanut butter mousse –
- 1 x 349g packet silken tofu
- 5-6 tbsp Meridian Smooth Rich Roast Peanut Butter
- 2 tbsp maple syrup (or more, to taste)
- 1 tsp vanilla paste
- Pinch salt
- Fresh raspberries, to serve
- Start by making your chocolate mousse. Beat your cream for at least a few minutes until slightly thickened.
- In a bain marie, melt the chocolate until smooth. Set aside to cool for ten minutes. Add the cooled chocolate to the cream and beat again, along with the cacao, vanilla, salt and maple syrup, if using. Pour the mixture into ramekins or jars (filling no more than half-way) and place in the fridge to firm up for at least an hour.
- Now, make your peanut mousse by beating together all ingredients until smooth and creamy. Spoon over the set chocolate mousse, then place back in the fridge to firm up for at least a few hours. Serve chilled with fresh raspberries.