Peanut Butter Chocolate Mousse With Coconut Whipped Cream Recipes

PEANUT BUTTER CHOCOLATE MOUSSE WITH COCONUT WHIPPED CREAM

Steps:

• Place can of coconut milk in refrigerator overnight.
• The next day gently remove can from refrigerator so as not to mix the cream and milk.
• Gently scoop the cream portion out of the can and place in a cooled glass bowl.
• Add agave nectar and vanilla extract to coconut milk. Using a hand mixer, beat the milk on high until it has soft peaks. About 2-3 minutes.
• Place back in refrigerator.
• Place a large mixing bowl on top of another small mixing bowl filled with ice water. (make sure that the bottom of the large bowl is touching the ice water)
• Put chocolate, water, agave nectar, and PB2 in a medium saucepan over medium high heat. Stir continually until chocolate is melted and smooth.
• Pour chocolate mixture into the large mixing bowl over bowl filled with ice water. Using a hand mixer, beat on high until chocolate mixture becomes thick. About 5-7 minutes.
• Pour the chocolate mousse into serving dishes (either 2 large ramekins or 4 small ramekins), place in refrigerator for 2 hours)
• Serve Peanut Butter Chocolate Mousse with Coconut Whipped Cream!

VEGAN CHOCOLATE PEANUT BUTTER MOUSSE

Steps:

• Remove the thick coconut cream from the top of the can using a spoon and place it in a large bowl. Leave out the coconut liquid on the bottom of the can (There won't be a lot of cream). You can save it for your next smoothie. Using an electric mixer, begin to whip the coconut cream on medium speed. Add the rest of the ingredients to the bowl and whip for 3-4 minutes until light and fluffy. Wrap up and chill in the refrigerator for at least 2 hours. The longer it chills the thicker in constantly the mousse becomes. Garnish with your favorite toppings and serve!