Peanut butter caramel chocolate mousse

Peanut butter caramel chocolate mousse

peanut butter caramel mousse

Hope the sun is shining for you this weekend! 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. We are not planning on doing much as we both need to recharge our batteries a little. 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.

I’ve been feeling a bit unwell the past few days, which is why I’ve had to shoot this recipe pretty last minute. 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. I could not keep my eyes open yesterday. Luckily, today I am much better…

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!) I must love torturing myself. 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. The mousse came out beautifully and so did the peanutty caramel layer.

They are a match made in heaven, one airy and not that sweet (although feel free to override me), the other silky, sweet, nutty and a touch salty. They go together so perfectly! If you are hosting, I wholeheartedly encourage you to make it this long weekend (if you live in the UK) and your dessert will be the talk of the dinner party, I can promise you that!

peanut butter caramel making

peanut butter caramel mousse top down

peanut butter caramel mousse on spoon

makes
4
PREP
10 min
COOKING
10 min
makes
4
PREPARATION
10 min
COOKING
10 min
INGREDIENTS
PEANUT CARAMEL

  • 120 ml / ½ cup maple syrup + optionally more to sweeten the mousse
  • 80 ml / 1/3 cup crunchy unsweetened peanut butter or almond butter
  • 45 ml / 3 tbsp almond milk
  • a fat pinch of salt (optional)

CHOCOLATE MOUSSE

  • 150 g / 5.3 oz dark vegan chocolate, broken into pieces
  • 15-45 ml / 1-3 tsbp almond milk
  • 120 ml / ½ cup aquafaba / chickpea brine
  • ¼ tsp lemon juice or white vinegar (optional)
METHOD
  1. Place maple syrup in a small pot and slowly bring it to a gentle boil (it takes about 3 minutes).
  2. Once it starts foaming, add peanut butter and start whisking it in until it all dissolves into the maple syrup.
  3. Allow it to come to a gentle boil again and add almond milk and salt. Mix well and allow it to cool. 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. If it’s too runny, add a splash more almond milk.
  4. Divide caramel between 4 glasses and set aside for it to cool down completely before topping it up with chocolate mousse.
  5. Place the chocolate and 1 tsbp of almond milk in a glass or metal bowl over a pot of gently simmering water. 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. Take the bowl off the pot with hot water and let it sit there.
  6. Gently and slowly whisk chocolate until smooth. You may want to add a bit of maple syrup to the mixture at this point. I did not as I feel that caramel provides enough sweetness to this dessert, but it’s down to personal preference. If your chocolate seizes, which happens sometimes, bring it back by whisking in another 1-2 tablespoons of room temperature almond milk. Allow this mixture to cool down a little.
  7. 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. Aquafaba needs to be so stiff that you should be able to invert the bowl over your head.
  8. Gradually (start off with 1/3 of whipped aqauafaba) and gently fold whipped aquafaba into the chocolate mixture until the two are well incorporated. 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.
  9. 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). Decorate if you wish and serve.

NOTES
This recipe makes 4 x 120 ml / ½ cup portions.

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NUTRITIONAL INFO
calories
314
16%
sugars
37 g
41%
fats
14 g
20%
saturates
4 g
20%
proteins
6 g
12%
carbs
44 g
17%
*per mousse
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5.0
4 reviews, 20 comments
REVIEWS & QUESTIONS
Hi Ania,
Your website did not notify me that you have replied to my comment, so only now I read your comment :)
The chocolate seized up... Adding almond milk did not help. I guess that mixing liquid with chocolate isn't the best idea?
As for the aquafaba - I knew it's ready because I could turn the bowl upside down and it stayed in place. After I mixed the chocolate, the "magic" of the aquafaba was lost, and even after I left it in the fridge, it turned into a drink... I have tried to use aquafaba several times to make mousse but it always turned the same, unlike this recipe: https://www.feastingonfruit.com/3-ingredient-vegan-chocolate-pots/
Thank you <3
    Ania
    Ania:
    Hi E,
    I am sorry you are having trouble with aquafaba. It can be a challenging ingredient for some people to get right first time round, but like most things, with practice it becomes a straightforward and reliable ingredient to use. I have made countless recipes with whipped aquafaba on this website and I have had hundreds of people sending me photos of their renditions of my recipes via Instagram, for example, so I assure you that it works like dream!
    While Natalie's pots looks beautiful, they are made with very different ingredients/technique and their texture is therefore different too so it's like comparing apples and pears in my opinion, but I am glad you found a recipe you like. Cheers, Ania
I am really dissapointed....
The 1tsp of soy milk and a bit of maple syrup distoryed 150gram of 85% high quality chocolate.
I tried again and spent another 150gram together with about 1/2 tsp refiend coconut oil
After I whipped the aquafaba (i could turn it upside down) I folded some of the chocolate and then I said goodbye to my aquafaba. It turned into a drink instead of a mousse!
Even though it will never be a mousse, I tried to split the amount of chocolate into the cups. You have said that it should fit 4 cups. It's not enough even for one glass... the fouth cup from the left has no chocolate at all.
https://i.ibb.co/Qrj3wdC/IMAG0306.jpg
    Ania
    Ania:
    Hi E!
    I am sorry that you are disappointed. 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. Chocolate is a temperamental ingredient and it is tricky to work with. It seizes when it gets overheated, heated up too quickly or when it comes into contact with water, for example. Have you followed my tip on how to bring it back? It always works for me.
    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. It is hard for me to say without being there.
    As for the portion size, this recipe makes approximately 4 x 120 ml portions. It may not sound like enough but the dessert is very rich so that's more than enough in my opinion. It is no wonder that you did not get as much as I did as deflated aquafaba has much less volume due to the fact that all the air bubbles that make the mousse airy have been lost.
    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. I hope you'll try again as the result can be divine.
    Ania
violaine:
hi
i just made it! i though my aquafaba was well beaten (i could turn it upside down) then i add it slowly to the cool down chocolate and slowly fold it! it kind of seperates...not just a little flat...was hard to combine! so i stopped and pour it in ramequin in the fridge to see...but i doubt it worked as i couldnt spoon it, more a pouring (not liquid tho) consistency!! can you help me? what did i do wrong? thanks
    Ania
    Ania:
    Hi Violaine,
    It's hard to say. Working with aquafaba does take a bit of practice, but was your chocolate too cool perhaps? Sounds like it was as you say 'it was hard to combine'? It needs to be still liquid but not piping hot. Hope that makes sense! Ania
Hunter:
Do you know the calories on this?
    Ania
    Ania:
    I have no idea, I'm afraid.
Sarah:
This mousse looks divine! I am trying this a.s.a.p. Thanks for yet another brilliant recipe! Just a quick question: what percentage of cacao was your dark chocolate? I like my chocolate really dark (I love 92% and even 99%!) but I can imagine that I need to use a dark chocolate with a slightly lower fat content and higher sugar content (i.e. a lower percentage of cacao) for this recipe to optimally work.
Thank you!!
X Sarah
    Ania
    Ania:
    Hi Sarah,
    I use 70% cacao chocolate. I am pretty sure that it does not matter that much in this recipe apart from the taste, the darker the chocolate the more bitter the chocolate layer will be I imagine. Hope that helps! Ania
Azoka Theo:
damn this looks delicious. i am definitely giving this a try. i will talk to my girlfriend about this recipe
    Ania
    Ania:
    Great to hear, I hope you do and you love it! x Ania
Lizi:
Love this! I haven't used aquafaba yet and am dying to try it. :)
    Ania
    Ania:
    Thanks, Lizi! I recommend giving it a go, it's not as hard as it may seem and it can do wonders! x Ania
Shelley Warnaby:
Hi Ania
My daughter's favourite dish - I will be making this! thank you.
Shelley
    Ania
    Ania:
    That's great to hear, Shelley! I hope your daughter enjoys this dessert! Ania
Bayramiç:
Super helpful! I’d love to see you how you laid out the kitchen
    Ania
    Ania:
    Thanks! I am a really long way from doing my kitchen up, unfortunately so not much to share for now ;) Ania
This recipe sounds lovely and delicious. I think I will make it for my vegan friends.
    Ania
    Ania:
    Great idea, I hope it goes down well with everyone! x Ania
Angie:
Do you know if whipped coconut cream could be subbed for the aquafaba?
    Ania
    Ania:
    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! Ania
Kym:
Can I substitute eggs or egg whites? This looks absolutely divine! Can’t wait!
    Ania
    Ania:
    Hi Kym,
    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. Ania
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