Peanut Butter Chocolate Mousse with Coconut Whipped Cream
Ingredients
Peanut Butter Chocolate Mousse
-
8
oz
bittersweet chocolate
-
¾
cup
water
-
2
tablespoons
PB2 (peanut butter powder)
-
4
tablespoons
agave nectar
Coconut Whipped Cream
-
1
can
whole coconut milk
-
1
tablespoon
agave nectar
-
1
teaspoon
vanilla
Instructions
- Refrigerate the can of coconut milk overnight.
- The next day, carefully scoop out the cream from the coconut milk and place it in a chilled bowl.
- Add agave nectar and vanilla to the coconut cream and beat with a hand mixer until soft peaks form.
- In a saucepan, combine chocolate, water, agave nectar, and PB2 over medium-high heat, stirring until melted and smooth.
- Transfer the chocolate mixture to a bowl set over ice water and beat until thickened.
- Pour the mousse into serving dishes and refrigerate for 2 hours.
- Serve the mousse topped with coconut whipped cream.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
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