Mix well and allow it to cool. Finally motivation to try aquafaba! Even before I added It to the aquafaba. I had my work cut out and many failed attempts under my belt, but the end result was well worth the effort, in my opinion! I realized that as soon as i mixed it with the maple syrup and coconut cream it turned grainy (almost like wet sand). I would go for half the amount to begin with and add more if necessary. You can read about her journey into food blogging, Your email address will not be published. Unsubscribe from Lazy Cat Themes? PEANUT MOUSSE FILLING Place smooth peanut butter, maple syrup and coconut cream in a medium bowl. THE NIBBLE, Great Food Finds, is an online gourmet food magazine and website with 1000+ product reviews of gourmet food and beverages, including gourmet peanut butter and PB recipes. I’m delighted to hear that you enjoy this mousse and are sold on the joys of using chickpea water in your cooking, it is the type of magic we should all get behind to keep cute baby chicks out of the shredder. Take the bowl off the pot with hot water and let it sit there. I hope it goes well next time. Do you think cashew butter instead of peanut butter would work? Nothing better than chocolate and peanut butter! Gretchen's Vegan Bakery 19,387 views. Ania. Hope it turns out well! Also can it be poured into one large container instead of individual ones and still set? Ania. Can I substitute eggs or egg whites? Mar 8, 2017 - Explore Emi Pro's board "Lazy Cat Kitchen" on Pinterest. Either way, I’m definitely going to give these a try. Working with aquafaba does take a bit of practice, but was your chocolate too cool perhaps? Anna. Place the chocolate and 1 tsbp of almond milk in a glass or metal bowl over a pot of gently simmering water. So good to change non-vegans’ opinion on vegan food, isn’t it? Thanks Lili and welcome to vegan wizardry The magic ingredient is chickpea cooking (or tinning water) known as aquafaba, it basically behaves like egg whites, it’s healthier (rich in plant-protein) and there is no cruelty involved. I love good food but I love animals more! Take off the heat and gently mix the two together with a wire whisk. PS: If you make my vegan peanut butter mousse, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. Thanks for yet another brilliant recipe! 5:58. Let me know if you want to try trouble-shoot together. Just mix all of those ingredients together? Caramel will thicken as it cools, if it’s too loose, bring it back to a gentle simmer again and simmer for a few minutes to thicken. Also, I sweetened with agave nectar. Amazing! Your photos look so delicious I really want to try it! PS: If you make my peanut butter caramel chocolate mousse, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. Roasted Eggplant Mousse | Perfect Eggplant Dip! Hi, I'm Ania. While the chocolate is cooling, whisk aquafaba and a few drops of acid (it helps it stiffen) with an electric whisk until you achieve stiff peaks. Meanwhile as it's 🍓🍓 season and my fridge is bursting with them, I am making this simple no-bake oil-free vegan cheesecake. Simmer on low heat until the chocolate is almost melted – err on the side of caution as it is important for the chocolate not to overheat. As for the portion size, this recipe makes approximately 4 x 120 ml portions. Once it sets, this one holds quite well for several days (we kept it in the fridge for 3 if I remember correctly – the tops dry out a bit with time), but I have not tried freezing it so not sure what impact will freezing and thawing have on taste or texture, I’m afraid. I have made this and other aquafaba mousses countless times and I stand by this recipe, it does however require certain amount of practice as you need to get the feel for the ingredients used. Phew, glad to hear it still turned out well! It turned into a drink instead of a mousse! Glad I found you Thanks so much for sharing Blessings, Thanks so much, Luvi! olive oil, sumac, onion, sea salt, eggplants, juice. I cannot even call this mousse anymore – it’s really a cloud of pure peanut … Do you know if whipped coconut cream could be subbed for the aquafaba? This vegan carrot loaf is a dream coffee or tea companion, it's moist and beautifully spiced and gluten-free too, topped with a luscious cashew frosting. Ania. Yes, that’s right. Fields marked as * are mandatory. Thank you so much, Nancy! It wasnt creamy like how your picture shows above. Hope that helps! She is the cook, stylist and photographer behind Lazy Cat Kitchen. I really recommend giving it ago, it certainly blew my mind first time it whipped up like egg whites As for calorie count, I’m sorry but I currently do not have the means to provide it on my blog. I am not sure what you mean by saying that chocolate got ‘destroyed’ but I suspect that it simply seized (as mentioned in point 6 of my instructions), which happens sometimes. Can’t wait to make it again during the holidays! Once the mousse has had a chance to set, place the chopped up chocolate and almond milk in a bowl over a water bath. x Ania. Please do bear in mind that the ganache layer is not very sweet so you may want to make the bottom layer a little bit sweeter than normally for contrast. Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. I must love torturing myself. Vegan peanut butter mousse is comprised of airy, peanut mousse and creamy chocolate ganache, that complement … It won’t be quite the same as it doesn’t get airy and fluffy as aquafaba does – it will be more like a chocolate ganache, but it will still taste nice! Spoon the mousse on top of the cold caramel and chill the dessert in the fridge until the mousse is fully set (I recommend for 8 hours / overnight). Yes, that’s exactly right, Anne! I think so but having said that I have not eaten (or cooked with) eggs in 5 years so I am unable to give you any pointers here, I’m afraid. And dead simple too!! I took an antihistamine for the first time ever in my life (turns out it did not really help) and I guess because I am not used to them at all, it has knocked me out completely. The mixture will deflate a fair bit, don’t worry, that’s normal. The peanut butter layer is peanutty, fluffy and sweet. It’s one of my personal favourite recipes of mine too Ania, Have made this butter chocolate mousse a couple of times and it is soooooo satisfying . I tried adding water, almond milk and nothing to the peanut butter and all these attempts were far less successful (with liquid pooling at the bottom of the mousse). It’s a touch ironic that I’ve decided to post such an indulgent recipe right now as I am in the middle of trying to curb my sweet tooth again (probably in vain, but one can dream!) Our magical vegan chocolate mousse uses only 2 ingredients (+ optional chilli) and its light, ... but I really feel like something sweet this afternoon 😜 This fluffy peanut butter mousse has it all, it's sweet and salty and creamy and airy at the same time! I have tried making this dessert without it twice but the peanut butter mixture seized (became grainy and oily) once added to the aquafaba. Vegan Peanut Butter Mousse Lazy Cat Kitchen. Coconut cream should be solid, like when you open a full fat can of coconut tin after it has been stored in the fridge and the bit that floats to the top is what is needed. If your chocolate seizes, which happens sometimes, bring it back by whisking in another 1-2 tablespoons of room temperature almond milk. ... Vegan peanut butter mousse - Duration: 0:47. Aquafaba needs to be so stiff that you should be able to invert the bowl over your head. Just one question: By coconut cream, do you mean the top portion you get after putting a can of full fat coconut milk in the fridge overnight? Ania, Thanks, here is everything you need to know. And then it has to go back in the fridge for another 3-4 hours. Just so I’m clear, the peanut butter mousse has to set in the fridge for 8 hours BEFORE being topped with the cooled ganache – is that right? I consent to having Lazy Cat Kitchen collect my name and email, Vegan chocolate mousse raspberry tart (almost raw), 120 ml / ½ cup smooth peanut butter (I used, 45 ml / 3 tbsp coconut cream (from a tin of, 80 g / 2.75 oz vegan dark (70%) chocolate, 45 ml / 3 tbsp almond milk (any thin plant milk). The mousse came out beautifully and so did the peanutty caramel layer. The mixture will deflate a little, don’t worry, that’s normal, but you don’t want it to deflate too much by knocking too much air out of the mixture, which is why a gentle and slow folding motion is key here. If the mixture gets ruined, Lazy Cat kitchen suggests to continue to hit it and adding some water. I like my chocolate really dark (I love 92% and even 99%!) Four Ingredient Peanut Butter Mousse Bibby's Kitchen. Was that possibly the reason? How long should I leave the dessert with the chocolate ganache in the fridge ? Ania. Ania. Set the hob on the lowest setting and allow the two to melt into each other. x Ania. Homemade pizza dough from scratch? Great idea, I hope it goes down well with everyone! It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all. I am a really long way from doing my kitchen up, unfortunately so not much to share for now 😉 Ania, Hi Ania If it’s too runny, add a splash more almond milk. Hi Ania, Hope that helps! – as underwhipped aquafaba is often the reason behind chocolate mousse turning into water. My pleasure, Judy Hope you’ll like it if you decide to make it! It always works for me. I am so addicted! Our weather is not too bad, which is a miracle as it’s a Bank Holiday here in the UK and that’s usually a fire sure recipe for rain. Fields marked as * are mandatory. Duncan says I’m like an excitable little bird sometimes, especially when it comes to food discoveries. My Aquafina did pass the upside down test. I hope you’ll like it if you decide to make it! I’m not 100% sure as I haven’t tested it with cashew butter myself, but I do think so. thanks, It’s hard to say. However, I feel that cashew cream MAY work well (soaked cashews blended with just enough water to turn it into a cream like texture), it definitely needs something fatty. As for the aquafaba, again – it takes some skill to work with it – it could be not ‘stiff’ enough, or the chocolate was too warm or got incorporated too quickly and deflated as a result. So easy and delish. We have a coconut allergy…:, Sorry to hear that you are allergic. I followed your recipe exactly and used coconut cream from trader Joe’s. I love seeing your takes on my recipes! Hope the sun is shining for you this weekend! x Ania, It looks great! Was it smooth? And no suffered here. I have also tried with various amounts (2-4 tbsp) of almond milk, but I found that it tends to produce a mousse that has a bit of water at the bottom of the jar. I did not as I feel that caramel provides enough sweetness to this dessert, but it’s down to personal preference. I consent to having Lazy Cat Kitchen collect my name and email, Vegan tahini cookies with chocolate and walnuts, https://www.feastingonfruit.com/3-ingredient-vegan-chocolate-pots/, 80 ml / 1/3 cup crunchy unsweetened peanut butter or, 150 g / 5.3 oz dark vegan chocolate, broken into pieces, ¼ tsp lemon juice or white vinegar (optional). Don’t panic if the mixture appears to seize halfway through, it happened to me on two occasions but more vigorous mixing recovered it. thank you. Ania, Do you know if an alternative to aquafaba can be used? I’m delighted to hear that, Giselle – thank you. Hiya omg these look amaasszzzing can’t wait to try them! Hi Ania, it’s the Costco brand. I have one question :)) I am trying this a.s.a.p. That’s so strange, I never had this happen with peanut or any other nut butter… Not sure about other brands (plus, I’m in Europe so they are all different), but Sun-pat smooth works well every time! Whisk with a wire whisk until you obtain a uniform mixture. It was so fluffy and just simply delicious! can you help me? I gotta make it. Ania. Sign up for the Top Pick Of The Week newsletter to have a top food review and a recipe e … It’s been a while since I’ve made a vegan mousse with aquafaba so I’ve decided that I need to rectify that to make sure I don’t lose my skills (that’s the party line anyway…) and yup, all good. I am working today to bring this delicious weekend dessert to you, but once I hit ‘publish’, I shall chill in the garden with a book and my cat, Tina. The 1tsp of soy milk and a bit of maple syrup distoryed 150gram of 85% high quality chocolate. My daughter’s favourite dish – I will be making this! x Ania, Super helpful! It’s simply about adding enough fat to stabilise the mousse and you nailed it. I am glad so you enjoyed it! Cheers, Ania, This recipe has been written by Ania. Vegan, gluten-free. Salty peanut butter, sweet chocolate and velvety cream are the perfect team. Sorry to hear about the ganache – something must have gone wrong. x Ania, This recipe has been written by Ania. This peanut butter mousse is light yet creamy and infused with salty peanut butter and maple syrup to give those sweet and salty notes. Reading this recipe was the first time I’d ever heard of aquafaba, but I’ll be sure to give that a go . i will talk to my girlfriend about this recipe, Great to hear, I hope you do and you love it! Just keep in mind that this dessert is already quite rich. Ha ha, that’s fantastic to hear, Angelique! If you are in need of some inspiration for easy weekday lunches or dinners, try our baked sweet potato falafels. Hope that helps! Gently and slowly whisk chocolate until smooth. Ania. Is there any way to speed up the process? Oh man, being Vegan is tough haha! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. If mixing doesn’t help, add a tiny splash of water and whisk some more. a lower percentage of cacao) for this recipe to optimally work. Sounds like it was as you say ‘it was hard to combine’? Our magical vegan chocolate mousse uses only 2 ingredients (+ optional chilli) and its light, fluffy texture is to die for. I love good food but I love animals more! Yay! Vegan peanut butter mousse - Lazy Cat Kitchen Vegan peanut butter mousse is comprised of airy, peanut mousse and creamy chocolate ganache, that complement each other really well. Luckily, today I am much better…. Ania. Overnight will be the safest bet, but it may only need 3-4 hours. A food blog with plant-based recipes from all over the world, aquafaba, chocolate, easy, gluten-freego to recipe, Man, it was so haaaaard to keep this recipe under wraps! 0:47. Some of my experiments with aqua faba have I can’t find a place to buy it where I live, I have not tried any alternatives so I cannot suggest it with any confidence, I’m afraid. Chocolate Peanut Butter Mousse Pie Jif. I’m declining to comment… . I’ve been feeling a bit unwell the past few days, which is why I’ve had to shoot this recipe pretty last minute. … maple syrup, almond milk, lemon juice, aquafaba, salt, peanut butter and 2 more. 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! Vegan peanut butter mousse - Lazy Cat Kitchen 10reviews 30minutes Vegan peanut butter mousse is comprised of airy, peanut mousse and creamy chocolate ganache, that … This sounds delicious! Divide caramel between 4 glasses and set aside for it to cool down completely before topping it up with chocolate mousse. This. Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca. Cancel Unsubscribe. And a delicate sprinkling of salt on top complements both very well and adds yet another flavour dimension. Aquafaba is magic! Thanks, Alison Hope you’ll like it! See more ideas about vegan peanut butter… The peanut butter I used for this has 95% peanuts and some peanut oil too so I am not sure whether it was the oil that caused it to deflate (I am assuming you mixed the oil back into the butter before adding aquafaba). 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