Easy Vegan Peanut Butter Mousse with Chocolate Ganache (Print version)

A creamy vegan peanut butter mousse made in a blender and topped with a rich dairy-free chocolate ganache. No baking required.

# Ingredients:

For the mousse

01 - 12 oz (350 g) silken tofu, drained

02 - 1/4 cup (60 g) smooth creamy peanut butter

03 - 3 tablespoons maple syrup

04 - 1 teaspoon vanilla extract

05 - 1 pinch fine sea salt

For the ganache

06 - 3.5 oz (100 g) dairy-free dark chocolate, finely chopped

07 - 1/3 cup (80 ml) thick coconut cream, scooped from the top of a chilled can

# Instructions:

01 - Combine silken tofu, peanut butter, maple syrup, vanilla extract, and salt in a blender. Blend on high until completely smooth, scraping the sides once. Taste and adjust sweetness if needed.

02 - Divide the mixture among four small jars or ramekins. Smooth the tops, cover, and refrigerate while preparing the ganache.

03 - Place chopped dark chocolate in a heatproof bowl. Warm the coconut cream until steaming but not boiling. Pour over the chocolate and let stand for 2 minutes without stirring.

04 - Stir slowly from the center outward until glossy and smooth. If slightly split, whisk in a teaspoon of warm coconut cream.

05 - Pour the ganache evenly over the chilled mousse. Refrigerate for at least 1 hour until the ganache is firm.

# Good to know:

01 - Serve cold straight from the refrigerator.

02 - Best eaten within 4 days.

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