Try this choco-peanut mousse, a delicious and light vegan alternative to traditional chocolate mousse. Perfectly balanced between cocoa and peanut butter, this mousse becomes even more indulgent with blueberries, fresh raspberries, and peanuts as toppings.
Toppings: fresh blueberries and raspberries, crushed peanuts, fleur de sel
Recipe
In a saucepan, pour the plant-based milk and add the cocoa powder, peanut butter, and maple syrup. Mix well and bring to a gentle boil.
Add the agar-agar and the chopped dark chocolate. Let it melt, then whisk vigorously until the mixture thickens. This step is crucial—agar-agar requires boiling to activate the gelling process.
For an extra fluffy texture, let the mixture cool slightly and blend it in a blender. Note that some plant-based milks, such as coconut, soy, oat, or almond, foam more easily.
Pour into ramekins and refrigerate for at least 4 hours. Before serving, top with fresh berries, crushed peanuts, and a pinch of fleur de sel.
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