2.7K Views 11 years ago

Peanut Butter Mousse Jars With Chocolate Shell
[Vegan]

Author Bio

Danielle Dewar is a passionate baker and the woman behind the blogs Baking Backwards and Our Vegitable. Danielle has been tinkering with... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Peanut Butter Mousse Jars With Chocolate Shell [Vegan]

Dairy Free

These jars take dessert a little too far...I admit I wasn't totally prepared for the party in my mouth. Velvety peanut butter mousse? Check! Intensely delicious dark (but not bitter) chocolate shell? Check! This dessert is impressive enough to serve for a date night or dinner party but is so... Read More

Ingredients You Need for Peanut Butter Mousse Jars With Chocolate Shell [Vegan]

For the Mousse:

Part I

6-7 tsp coconut milk powder
3 tbsp coconut water

Part II

1/2 tsp cinnamon
dash coarse sea salt
1 tsp maple syrup
1 tbsp coconut water

Part III

2.5 tbsp organic peanut butter
1/4 cup coconut water

Part IV

3/4-1 tbsp peanut butter

Part V

coconut water (as much as you want to achieve your preferred consistency)

For the Chocolate Shell:

Part I

1/4 cup cacao paste
1 tbsp coconut oil (solid)
1 tsp size hunk cacao butter

Part II

3 tbsp maple syrup
sea salt
3/4 tsp coconut sugar

Order with Instacart Download Our App

How to Prepare Peanut Butter Mousse Jars With Chocolate Shell [Vegan]

For the Mousse:

Mix together Part I ingredients until smooth in a bowl by hand. Grab an electric mixer and beat the coconut milk.
Add Part II ingredients to beaten coconut mixture and beat until slightly frothy.
Add the peanut butter and beat until it forms a thick paste. Add the coconut water and beat to incorporate. The mixture should look caramel colored and milky.
Add and beat in Part IV until the mixture is thick like icing.
For Part V, I added 4 tbsp coconut water and beat the mixture on high to incorporate it until I achieved the texture I wanted (somewhere between mousse and icing).
Once you achieve the texture you want, spoon into mini mason jars and chill in the freezer until ready to frost with chocolate.

For the Chocolate Shell:

Melt Part I ingredients together over low heat in a pot, stirring often with a whisk. add the next set of ingredients.
Once fully melted, whisk in the sugar and salt from Part II. Remove pot from the heat and whisk in the maple syrup until shiny and smooth. Spoon a teaspoon of it on top of each peanut butter mousse jar (that have been chilling in the freezer). The leftovers can be poured onto a parchment lined pan or flat plate and frozen to make a small chocolate bar.

Notes

If you are allergic to peanuts, don't fret, you can easily replace the peanut butter my recipe calls for with your favorite seed or alternative nut butter (I have had great success using pumpkinseed butter in this recipe and I imagine this would be excellent made with almond butter as well).