It probably sounds a bit dramatic, but I’ve been dreaming about this mousse for months. Literally, months. I had originally planned on making the mousse with a base of cacao butter, coconut milk fat and maple syrup, but when I stumbled upon a bag of white chocolate chips buried in the deepest part of my refrigerator, it only took me about two seconds to decide how I was going to put them to use.
Now that it’s been mastered — and even better than the stuff in my dreams — I have plans for this mousse. Plans that involve layering it with my favorite recipe for two-ingredient dark chocolate mousse, and other plans to make the ultimate peanut butter pie with a crumbly graham cracker crust. I also have plans to make and devour these little jars (again) as soon as I get my hands on another bag of dairy-free white chocolate chips.
Notes: If you’re not a fan of peanut butter, feel free to use your favorite nut butter (almond, cashew, pistachio, sunflower, etc.), but just know that the texture will change a bit if using natural nut butter instead of the creamy variety. If you don’t have a scale to weigh the chocolate, you can use about 3/4 cup of finely chopped white chocolate or white chocolate chips. I use this brand, but there are many suitable vegan white chocolate chip options on the market (although they probably aren’t in stock at your nearest grocery store).
Three-Ingredient Peanut Butter Mousse
Makes 4 Servings
- 4 ounces vegan white chocolate chips
- 1/2 cup creamy peanut butter
- 3/4 cup non-dairy milk
- Coconut whipped cream
- Shaved chocolate
- Fill a large mixing bowl half way with ice cubes; set aside. Place 4 small jars (or 6 if you’d prefer smaller portions) near your work area.
- Fill a medium size pot with an inch or two of water; place a double boiler insert, or a large bowl, over the pot. Add the white chocolate and peanut butter; melt completely and stir to combine.
- Remove from heat and set the double boiler insert over the prepared bowl of ice cubes. Add the milk and, using a hand mixer on medium-low speed, beat the mixture for 2 to 3 minutes, or until it starts to thicken and forms peaks when the beaters are lifted.
- Spoon (or pipe, as the mixture will be too thick to pour) the mousse into the jars, then tap them on the counter to remove any trapped air bubbles. Cover with lid then refrigerate for at least an hour. The mousse will keep in the refrigerator for up to 5 days.
- When you’re ready, serve as-is or top with coconut whipped cream and shaved chocolate, if desired.
Photos by Ashlae Warner