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Peanut Butter Chocolate Mousse With Coconut Whipped Cream Recipe! #tipit
Food & Drink
Peanut Butter Chocolate Mousse:
8 oz. of bittersweet chocolate (I used 60% cacoa)
¾ cup of water
2 tablespoons of PB2 (peanut butter powder)
4 tablespoons of agave nectar
Coconut Whipped Cream:
1 can of whole coconut milk
1 tablespoon of agave nectar
1 teaspoon of vanilla
For Coconut Whipped Cream:
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.
For Peanut Butter Chocolate Mousse:
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!
Original recipe can be found here: