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Almond Butter & Chocolate Mousse

Chocolate & Almond Butter Mousse (Vegan + GF)

Super light and fluffy two-layer mousse: chocolate and almond butter. It’s like a chocolate almond butter cup in mousse form! Vegan + Gluten-free.


  • Author: Full of Plants
  • Yield: 8 glasses 1x

Ingredients

Chocolate Mousse

  • 3/4 cup (135g) dark chocolate chips
  • 1/2 cup (118ml) aquafaba*

Almond Butter Mousse

  • 2/3 cup (150g) coconut cream
  • 1/4 cup (38g) coconut sugar
  • 1/4 tsp vanilla extract
  • 1/8 tsp almond extract
  • 3/4 tsp agar powder
  • 1 tbsp (15ml) water
  • 1/3 cup (80g) almond butter
  • 1/4 cup (60ml) aquafaba*

Instructions

Chocolate Mousse

  1. Melt the chocolate chips over a double boiler. Once melted, remove from heat and let cool 5-7 minutes. You don’t want the chocolate to be hot, just melted.
  2. Place the aquafaba into a large mixing bowl. Using an electric whisk, whip the aquafaba on high speed until stiff peak forms, about 3-5 minutes. You should be able to turn the bowl upside down without the aquafaba losing its shape.
  3. Pour the melted chocolate into the whipped aquafaba bowl. Using a spatula, carefully fold the melted chocolate into the aquafaba until fully combined. Do not overmix, stop as soon as it’s combined and no white part remains.
  4. Divide the chocolate mousse into 8 small glasses or ramequins and place in the refrigerator for at least 2 hours.

Almond Butter Mousse

  1. Combine the coconut cream, coconut sugar, vanilla extract, and almond extract in a saucepan. Heat over low-medium heat until the coconut cream is melted.
  2. In a small bowl, dissolve the agar powder with one tablespoon of water. Add it to the saucepan.
  3. Continue heating the coconut cream, whisking regularly until it comes to a boil. As soon as it comes to a boil, remove from heat and transfer to a mixing bowl. Stir in the almond butter and whisk until fully combined. Let cool about 7-10 minutes.
  4. Place the aquafaba into a large mixing bowl. Using an electric whisk, whip the aquafaba on high speed until stiff peak forms, about 3-5 minutes. You should be able to turn the bowl upside down without the aquafaba losing its shape.
  5. Transfer half of the coconut almond butter mixture into the bowl and carefully fold it into the aquafaba using a spatula. Once combined, pour the rest of the almond butter mixture and fold again until fully combined. Try not to overmix as you would lose the airy texture, stop as soon as it’s combined. The batter should be very light and fluffy.
  6. Divide the almond butter mousse into the 8 small glasses, on top of the chocolate mousse. Place in the refrigerator for at least 6 hours, or even better, overnight.
  7. Before serving, top with coconut cream, shaved chocolate, and chopped almonds!
  8. Mousses will keep for up to 4 days in the refrigerator.

Notes

*Aquafaba: It is the juice from a can of cooked chickpeas.

Nutrition

  • Serving Size: 1
  • Calories: 215
  • Sugar: 13.2g
  • Fat: 17g
  • Carbohydrates: 17.8g
  • Fiber: 2.1g
  • Protein: 3.2g