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Vegan or not you are going to love this new recipe for Peanut Butter Mousse Cake! It is so creamy and light with a brownie base and ganache icing, globs of peanut butter cookie dough and fudge rosettes!
Peanut Butter Mousse Cake [Vegan]
Ingredients
- ½ Recipe Your Favorite Brownie Recipe
- 3/4 cup Creamy Peanut Butter
- 2 tablespoons Milk Alternative
- 1 teaspoon Vanilla Extract
- 1/4 cup Aquafaba
- 1 can Coconut Fat
- 2 tablespoons Granulated Sugar
- 1/4 cup Cream of Tartar
- 1 cup Semi Sweet Vegan Chocolate
- 2 tablespoons Brewed Coffee
- 1 teaspoon Vanilla Extract
- 1/4 cup Aquafaba
- 1 can Coconut Fat
- 2 tablespoons Granulated Sugar
- 1/4 teaspoon Cream of Tartar
- 1 cup Semi Sweet Chocolate
- 1/2 cup Milk Alternative
Preparation
- Prepare the brownie recipe as per the instructions on that blog post, and bake it into the same size pan as you will be building your final mousse cake, I have used a 5" ring mold for mine, so I baked the brownie in a 5" cake pan
- Prepare the peanut butter mousse by slightly melting the peanut butter, then add the milk alternative and vanilla extract, whisk smooth
- Whip the aquafaba on high speed and gradually add the sugar with the cream of tartar. Whip to stiff peaks.
- Whip the coconut fat to soft peaks then fold into the peanut butter base.
- Fold in the aquafaba last and then pour into the ring mold fitted with the brownie base.
- Freeze while you prepare the chocolate mousse.
- Melt the chocolate and then add the brewed coffee and vanilla extract. Whisk smooth
- Fold in the whipped coconut cream and then the aquafaba and pour the mousse over top of the peanut butter mousse in the ring mold
- Freeze for at least 3 hours or until it is set and firm.
- Prepare the ganache by warming the chocolate with the milk alternative over low heat stirring constantly until smooth.
- Pour the ganache over the top of the frozen mousse cake, then refrigerate until serving.
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