Vegan Peanut Butter Mousse (with A Chocolate Ganache!) Recipe

I perfected a Vegan Peanut Butter Mousse that packs all the creamy peanut butter and chocolate punch of Reese’s Cups into one silky plant based dessert with a surprising secret ingredient.

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If you like Reeses Cups, you’re gonna be obsessed with this incredibly creamy and decadent but vegan Vegan Peanut Butter Mousse. I kept messing with textures until the mousse lightened up thanks to aquafaba and the peanut flavor shines from smooth natural peanut butter, so it feels decadent without being heavy.

Topped with a glossy Peanut Butter Ganache it hits that chocolate peanut combo everyone dreams about, yet somehow feels new. I’m telling you, I kept tasting it at midnight, and every time it fooled me into thinking it was the real deal.

You’ll want to hide the bowl, trust me.

Ingredients

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Aquafaba, chickpea liquid; whips like egg whites, adds light protein and airy texture.
Cream of tartar stabilizes whipped aquafaba and keeps peaks firm, almost no calories.
Peanut butter brings protein, healthy fats, and deep peanut flavor, makes mousse rich.
Powdered sugar sweetens and stabilizes, gives body but is mostly simple carbs.
Coconut milk adds lush fat and creaminess, helps glossy ganache and smooth mouthfeel.
Vegan dark chocolate gives bittersweet depth, some antioxidants, melts into silky ganache.
Flaky sea salt brightens flavors and balances sweetness with crunchy salty pop.
Chopped roasted peanuts add crunch, extra peanut flavor and texture contrast.

Ingredient Quantities

For the peanut butter mousse:
- 1/2 cup aquafaba (the liquid from one 15 oz can chickpeas), chilled
- 1/4 teaspoon cream of tartar
- 3/4 cup smooth natural peanut butter (about 180 g), room temp
- 1/3 cup powdered sugar, sifted (about 40 g)
- 1 teaspoon vanilla extract
- Pinch fine sea salt

For the chocolate ganache:
- 4 ounces vegan dark chocolate, finely chopped (about 115 g)
- 1/3 cup full fat coconut milk or coconut cream (about 80 ml)
- 1 tablespoon maple syrup or coconut oil, optional for extra shine

To finish:
- Flaky sea salt, for sprinkling
- 2 tablespoons chopped roasted peanuts, optional

How to Make this

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1. Chill the aquafaba and beaters or bowl in the fridge for at least 20 minutes so the aquafaba whips better. Pour 1/2 cup chilled aquafaba into the bowl, add 1/4 teaspoon cream of tartar, then whip on medium-high until it holds soft to stiff peaks, about 5 to 8 minutes. Dont stop early, but also dont overbeat until it looks grainy.

2. Meanwhile stir your 3/4 cup smooth natural peanut butter so any oil is incorporated, and measure out 1/3 cup sifted powdered sugar, 1 teaspoon vanilla, and a pinch of fine sea salt. If the peanut butter is too stiff warm it 5 to 10 seconds in the microwave so it’s pliable, but not hot.

3. Fold a few spoonfuls of the whipped aquafaba into the peanut butter to lighten it, then gently fold in the rest with a spatula until just combined. Add the powdered sugar, vanilla, and salt during folding so it mixes evenly. Be gentle or the mousse will deflate.

4. Taste and adjust sweetness or salt briefly, then spoon the mousse into serving dishes or a bowl. Cover and chill while you make the ganache, at least 30 minutes so it firms up a bit.

5. For the ganache, place 4 ounces finely chopped vegan dark chocolate in a heatproof bowl. Warm 1/3 cup full fat coconut milk in a small saucepan until it just starts to simmer, do not boil.

6. Pour the hot coconut milk over the chopped chocolate, let sit 1 to 2 minutes, then stir from the center outward until smooth and glossy. Stir in 1 tablespoon maple syrup or coconut oil if you want more shine. If the ganache is too runny cool at room temp or chill briefly stirring every few minutes until thick but pourable.

7. Spoon or pour a thin layer of the ganache over each chilled mousse, smooth with the back of a spoon, then return to the fridge to set for at least 30 minutes to an hour. The ganache will firm up as it cools.

8. Finish with a sprinkle of flaky sea salt and 2 tablespoons chopped roasted peanuts per serving if you like extra crunch. Let sit 5 minutes before digging in so textures settle, or serve straight from the fridge for a firmer set.

9. Leftovers keep covered in the fridge for 3 to 4 days. If the ganache becomes too hard, let the dessert sit at room temp 10 minutes before serving.

Equipment Needed

1. Electric hand mixer or stand mixer with beaters (use a chilled bowl or beaters if you can, it helps)
2. Two mixing bowls, one large and one medium (chill one before whipping)
3. Rubber spatula for gentle folding and for smoothing the ganache
4. Measuring cups and spoons plus a small kitchen scale if you want accuracy
5. Fine mesh sieve or sifter for the powdered sugar
6. Small saucepan to warm the coconut milk
7. Heatproof bowl for the chopped chocolate and for making the ganache
8. Chef knife and cutting board for chopping chocolate and peanuts
9. Serving dishes or ramekins and the fridge for chilling

FAQ

Q: Can I swap the aquafaba for something else?
A: If you want vegan then aquafaba is the best light, foamy option. You could use egg whites if not vegan, about 2 egg whites, but that changes the recipe. Some people use aquafaba from other canned beans but chickpea liquid tastes best. Aquafaba powder reconstituted can work too.

Q: My aquafaba wont whip, what am I doing wrong?
A: Make sure the aquafaba is chilled and your bowl and beaters are clean and dry, no oil allowed. Add the cream of tartar, start on medium speed then go high, it usually takes 5 to 10 minutes to reach soft to stiff peaks. If it stays flat try a fresh can of chickpeas cause some brands have weaker liquid.

Q: The mousse is grainy or the peanut butter clumps, how do I fix it?
A: Use smooth natural peanut butter and stir it well before measuring, room temp helps. Sift the powdered sugar. If its still grainy warm the peanut butter very slightly and whisk or pulse in a blender until smooth then fold into whipped aquafaba.

Q: How do I store or make this ahead?
A: The mousse keeps in the fridge up to 3 days, ganache about 5 days covered. For best texture assemble within 24 hours. You can freeze the mousse up to a month but thaw in the fridge overnight, texture may change a bit.

Q: Can I change the ganache thickness or skip it?
A: Yes, to thin the ganache add a splash more coconut milk and stir, to thicken heat less liquid or chill it. You can skip it and just drizzle melted chocolate or serve the mousse plain, both taste great.

Q: I have a peanut allergy, what can I use instead?
A: Try almond butter or sunflower seed butter as a substitute. Sunflower can sometimes turn green when mixed with certain things but with chocolate its usually fine. Taste will change so adjust sweetener if needed.

Vegan Peanut Butter Mousse (with A Chocolate Ganache!) Recipe Substitutions and Variations

Aquafaba (1/2 cup)
- Substitute: 1/2 cup very cold full fat coconut cream, whipped until it holds peaks. Works great for volume and stability, tho you will get a mild coconut taste.
Smooth natural peanut butter (3/4 cup / ~180 g)
- Substitute: 3/4 cup almond butter or sunflower seed butter (sunflower for nut-free). Same volume, similar texture, flavor just changes a bit so you might want a pinch more salt or a little extra vanilla.
Powdered sugar (1/3 cup / ~40 g)
- Substitute: 1/3 cup powdered coconut sugar or make your own by blitzing granulated sugar in a food processor until powdered. Sweetness and color shift slightly, but measurement stays same.
Full fat coconut milk / cream (1/3 cup / ~80 ml) for ganache
- Substitute: 1/3 cup oat cream or soy creamer for a more neutral ganache (less coconut flavor). Heat and pour over chopped chocolate the same way.

Pro Tips

– Chill everything that touches the aquafaba (bowl, beaters, even the can if you can) and be patient when whipping. If it looks grainy or overwhipped, don’t toss it — add 1 tablespoon of fresh aquafaba at a time and gently rewhip until it smooths out. Small rescue moves go a long way.

– Get the peanut butter pliable not hot. 5 to 8 seconds in the microwave usually does it, then stir until totally smooth so there are no oily pockets. Fold the whipped aquafaba in very gently, lift-and-rotate the bowl, stop when streaks are gone or the mousse will deflate.

– For super glossy ganache chop the chocolate really fine and let the hot coconut milk sit on it for a full 90 seconds before stirring, start from the center outward. If the ganache is too thin, cool it a bit or stir in a few more grams of chocolate; if too stiff warm it very briefly in the microwave and stir. A teaspoon of maple syrup or a little coconut oil gives extra shine.

– Timing and seasoning matter. Chill the mousse a bit before pouring ganache so layers stay neat, and sprinkle flaky sea salt right before serving so it stays crunchy. Leftovers are fine in the fridge 3 to 4 days, but let them sit at room temp 10 minutes before serving if the top gets too firm.

Vegan Peanut Butter Mousse (with A Chocolate Ganache!) Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected a Vegan Peanut Butter Mousse that packs all the creamy peanut butter and chocolate punch of Reese's Cups into one silky plant based dessert with a surprising secret ingredient.

Servings

servings

Calories

364

kcal

Equipment: 1. Electric hand mixer or stand mixer with beaters (use a chilled bowl or beaters if you can, it helps)
2. Two mixing bowls, one large and one medium (chill one before whipping)
3. Rubber spatula for gentle folding and for smoothing the ganache
4. Measuring cups and spoons plus a small kitchen scale if you want accuracy
5. Fine mesh sieve or sifter for the powdered sugar
6. Small saucepan to warm the coconut milk
7. Heatproof bowl for the chopped chocolate and for making the ganache
8. Chef knife and cutting board for chopping chocolate and peanuts
9. Serving dishes or ramekins and the fridge for chilling

Ingredients

For the peanut butter mousse:
1/2 cup aquafaba (the liquid from one 15 oz can chickpeas), chilled
1/4 teaspoon cream of tartar
3/4 cup smooth natural peanut butter (about 180 g), room temp
1/3 cup powdered sugar, sifted (about 40 g)
1 teaspoon vanilla extract
Pinch fine sea salt
For the chocolate ganache:
4 ounces vegan dark chocolate, finely chopped (about 115 g)
1/3 cup full fat coconut milk or coconut cream (about 80 ml)
1 tablespoon maple syrup or coconut oil, optional for extra shine
To finish:
Flaky sea salt, for sprinkling
2 tablespoons chopped roasted peanuts, optional

Directions

Chill the aquafaba and beaters or bowl in the fridge for at least 20 minutes so the aquafaba whips better. Pour 1/2 cup chilled aquafaba into the bowl, add 1/4 teaspoon cream of tartar, then whip on medium-high until it holds soft to stiff peaks, about 5 to 8 minutes. Dont stop early, but also dont overbeat until it looks grainy.
Meanwhile stir your 3/4 cup smooth natural peanut butter so any oil is incorporated, and measure out 1/3 cup sifted powdered sugar, 1 teaspoon vanilla, and a pinch of fine sea salt. If the peanut butter is too stiff warm it 5 to 10 seconds in the microwave so it’s pliable, but not hot.
Fold a few spoonfuls of the whipped aquafaba into the peanut butter to lighten it, then gently fold in the rest with a spatula until just combined. Add the powdered sugar, vanilla, and salt during folding so it mixes evenly. Be gentle or the mousse will deflate.
Taste and adjust sweetness or salt briefly, then spoon the mousse into serving dishes or a bowl. Cover and chill while you make the ganache, at least 30 minutes so it firms up a bit.
For the ganache, place 4 ounces finely chopped vegan dark chocolate in a heatproof bowl. Warm 1/3 cup full fat coconut milk in a small saucepan until it just starts to simmer, do not boil.
Pour the hot coconut milk over the chopped chocolate, let sit 1 to 2 minutes, then stir from the center outward until smooth and glossy. Stir in 1 tablespoon maple syrup or coconut oil if you want more shine. If the ganache is too runny cool at room temp or chill briefly stirring every few minutes until thick but pourable.
Spoon or pour a thin layer of the ganache over each chilled mousse, smooth with the back of a spoon, then return to the fridge to set for at least 30 minutes to an hour. The ganache will firm up as it cools.
Finish with a sprinkle of flaky sea salt and 2 tablespoons chopped roasted peanuts per serving if you like extra crunch. Let sit 5 minutes before digging in so textures settle, or serve straight from the fridge for a firmer set.
Leftovers keep covered in the fridge for 3 to 4 days. If the ganache becomes too hard, let the dessert sit at room temp 10 minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.