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Want to make an impression and memory on your guests? How about serving them truffle desserts in a shot glass! Ultra light. Creamy. Peanut butter clouds. These were so amazingly easy too. After I ate one, I was immediately reminded of Ferrero Rocher candies minus the crunch, but ultra creamy. However, check out their ingredients, versus mine. I'll take simple, pronounceable and plant-based any day!

Peanut Butter Mousse Truffles [Vegan]

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Ingredients You Need for Peanut Butter Mousse Truffles [Vegan]

  • cannot carton, of full fat coconut milk chilled in the fridge overnight (you will only be using the cream from the top-about 1/2 cup, use 2 cans if doubling the recipe since there is only about 1/2 cup cream in each can)
  • 1/2-3/4 cup creamy peanut butter (I used 1/2 cup. Use an all natural brand without added oils or sugars or the truffles may not work as well)
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons coconut sugar (adjust sweetness to your preference, you could also use any dry sweetener you like)
  • 1/2 teaspoon bourbon vanilla (use gluten-free if necessary)
  • 1 cup vegan chopped chocolate bar or chocolate chips of your choice (finely chop if using a bar)

How to Prepare Peanut Butter Mousse Truffles [Vegan]

  1. First you need to prepare the basic chocolate whipped cream. Simply take the chilled coconut milk from the fridge and scoop out the hardened cream only. If after chilling over night, the cream is still liquid, then it’s not going to set properly and you need a different brand or can. Whip it for a few minutes until soft peaks. Whip in the cocoa powder, sugar and vanilla. Next, fold in the peanut butter. Place bowl in the fridge to firm up and set, at least a couple of hours. Or you could try the freezer, just until they are firm enough to scoop out, but not frozen. Next, line a cookie sheet with parchment paper and grab a melon scooper, it will make it much easier to form the whipped cream into balls since the mixture is very smooth. Remove the set cream from the fridge. You will need to work quickly since the cream will start to soften.
  2. Using the melon scooper, form the mixture into balls, insert toothpicks into them and place on the parchment paper. Place the sheet in the freezer this time, until they are frozen.
  3. Just before you are ready to remove the truffles from the freezer, you will need to melt the chocolate. I used 1 cup of chocolate chips. With the leftover chocolate, just let it harden in the fridge and then you can break into little pieces and repurpose in another way.
  4. To melt the chocolate: Either use a double boiler or the microwave. I used the microwave..much easier. Place the chocolate chips in a shallow bowl and microwave at 30 second intervals, stirring after each 30 seconds until the chocolate is almost all melted, being careful not to burn. Stir until smooth and creamy.
  5. Dip and coat the truffles in the chocolate and swirl them against the side of the bowl to drain off any excess. It may also help to coat them by using a spoon if necessary. Work quickly as the cold truffles will start to change the temperature of the chocolate. This was still fairly easy though and done in about 10 minutes. Place each truffle back on the parchment paper and they will harden almost immediately. Store in the fridge and the centers will soften again and become indulgent, creamy pillows. They must remain in the fridge to keep firm and you can remove them right before serving.
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These can be made the day before an event and stored in the fridge. Make sure to use a quality brand of coconut milk because if the cream part is too liquidy, it will not whip up properly

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