Name: Peanut Butter Mousse
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 3 servings
Ingredients: 1.25 cup non-dairy milk such as full fat coconut milk (or cashew milk or 1 cup oat milk); 0.5 cup Smooth peanut butter ((sweetened)); 0.125 tsp salt; null pinch cinnamon (generous); 4 drops vanilla extract; 2 tbsp maple syrup (sugar, or other sweetener of choice); 4 tbsp club soda (Or other neutral fizzy drink, see Notes to use aquafaba); 1 tbsp cocoa powder; 2 tbsp crushed roasted peanuts; null null softened peanut butter (or sea salt for topping); null null sea salt (for topping)

Instructions

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1

Add the coconut milk (1.25 cups) to a saucepan over medium heat. Once hot, add smooth peanut butter (0.5 cup), salt (0.125 tsp), [generous pinch cinnamon], vanilla extract (4 drops), and maple syrup (2 tbsp). Mix until smooth and creamy, about 4-5 minutes. Continue to cook until rapidly boiling and thickened into a custard, about 5 minutes. Taste and adjust sweetness if desired.
2

Divide the mixture into two bowls: 0.33 for the chocolate layer and 0.67 for the peanut layer.
3

Chill the bowls for 15 minutes. Gently fold [2.5-3 tbsp club soda] into the peanut mousse portion, 1 tbsp at a time, for aeration.
4

Mix cocoa powder (1 tbsp) into the smaller portion to create the chocolate mousse layer. Gently fold in [1-1.5 tbsp club soda].
5

Alternatively, chill both portions for 2 hours, then whip each until desired lightness. Layer as described below.
6

Transfer the peanut butter mousse to serving cups and smooth it out. Chill for 15 minutes. Add the chocolate mousse on top, smooth with a spatula. Garnish with crushed roasted peanuts (2 tbsp), softened [peanut butter], or [sea salt].
7

Let the mousse set for a few hours in the refrigerator. Serve chilled. Store refrigerated for up to 3 days.