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–+ servings
Vegan Peanut Butter Mousse Cake

Peanut Butter Mousse Cake

Creamy and light double mousse! And don't forget the globs of edible peanut butter cookie dough!
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Prep Time 45 minutes
Cook Time 18 minutes
Inactive Time 2 hours
Total Time 3 hours 3 minutes
Servings 6

Ingredients
  

You will need

For the Peanut Butter Mousse

  • ¾ cup Creamy Peanut Butter (195g)
  • 2 Tbs Plant Milk (30ml)
  • 1 teaspoon Vanilla Extract (5ml)
  • ¼ cup Aquafaba (60ml)
  • 1½ cups whipped cream
  • 2 Tbs Granulated Sugar (28g)
  • ¼ teaspoon Cream of Tartar

For the Chocolate Mousse:

  • 1 cup Semi Sweet Vegan Chocolate (113g)
  • 2 Tbs Brewed Coffee (28g)
  • 1 teaspoon Vanilla Extract (5ml)
  • ¼ cup Aquafaba (60ml)
  • 2 Tbs Granulated Sugar (28g)
  • ¼ teaspoon Cream of Tartar
  • 1½ cups whipped cream

for the icing & garnish

Instructions
 

  • Prepare the brownie recipe as per the instructions on that post & bake it into a greased & parchment lined 5" cake pan 5"
    Once the brownie is baked & cooled transfer it to a cake ring with an acetate cake strip
  • Prepare the peanut butter mousse by slightly melting the peanut butter in the microwave or a small sauce pot just to make is easier to mix, then add the plant milk & vanilla extract, whisk smooth
  • Whip the aquafaba with the cream of tartar on high speed & gradually add the sugar 1 tablespoon at a time~ Whip to stiff peaks.
  • Whip the vegan whipped cream to soft peaks (you will need 1½cups total volume of whipped cream) then fold into the peanut butter base.
  • Fold in the aquafaba last & then pour into the ring mold fitted with the brownie base. Freeze while you prepare the chocolate mousse layer
  • Melt the chocolate then add the brewed coffee & vanilla extract. Whisk smooth
  • Whip the aquafaba with the cream of tartar on high speed & gradually add the sugar 1 tablespoon at a time~ Whip to stiff peaks.
  • Whip the vegan whipped cream to soft peaks (you will need 1½cups total volume of whipped cream) then fold into the chocolate mousse base.
  • Pour over the peanut butter mousse layer then freeze for at least 4 hours or until it is set & firm. Refrigerate until serving time (up to 4 days refrigerated)
  • While the mousse cake is setting prepare the cookie dough recipe as per the instructions on that page just be sure to toast the flour on a sheet pan at 350°F for 10 minutes to kill any bacteria that could be present since you are not going to be baking the dough into cookies.
    Also, you will see that the cookie recipe I am using listed fudge filling, but you will only prepare the dough part, not the fudge filling part. Scoop the cookie dough into balls for the garnish for the top of the cake as shown in the picture. Any remaining cookie dough can be frozen or baked into cookies
  • For the drip, prepare the ganache by warming the chocolate with the plant milk together in a small sauce pot over low heat stirring constantly until smooth.
  • Pour the ganache over the top of the frozen mousse cake, then refrigerate until serving.
  • The remaining ganache will set to a pipeable consistency for the rosette decor

Video

Notes

Storage Mousse cake must be kept refrigerated at all times & will stay fresh for up to 1 week. Freeze for longer storage, wrapped well for up to 1 month
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