Chocolate peanut butter mousse jars

4 steps

Let’s make it

1. 1

   Mix the mousse

   Shake or stir the 1½ cups of water with the heaped scoops of soy milk powder until dissolved. Whisk this milk with the peanut butter, maple syrup, cocoa and tapioca flour in a saucepan until smooth.

2. 2

   Heat and blend

   Place over low heat and whisk continuously. When the mixture begins to boil and thicken, remove from the heat. Use an immersion blender for 1 minute until completely smooth, then divide between 4 small jars.

3. 3

   Add the ganache

   Mix the remaining 50ml water and ⅕ scoop soy milk powder. Melt the chocolate, then stir in this milk to form a ganache. Spoon over each mousse and add crushed peanuts.

4. 4

   Chill

   Refrigerate for at least 4 hours before serving.

Adapted from Nimbus’s original recipe, with @bellas_vegan_adventures.