This decadent chocolate peanut butter mousse has a secret: it’s got a healthy spin and takes only 4 ingredients to make. The best part: it’s darn delicious!

Chocolate Peanut Butter Mousse | Vegan chocolate mousse

Some recipes over-promise and under-deliver. Like those recipes you find on Pinterest claiming, “This dessert has only 3 ingredients, takes 5 minutes, is gluten-free and sugar-free, and tastes like 1 million bucks!“. Then you make it and come to find out that it just doesn’t taste as you were expecting. Or, it takes three times as long as the over-ambitious author specified. At the risk of sounding over confident: here’s a recipe that delivers on all these promises. It’s chocolate peanut butter mousse. Keep reading for all its features: and the recipe!

Related: Homemade Peanut Butter Cups

Chocolate Peanut Butter Mousse (4 Ingredients) | A Couple Cooks

All about this chocolate peanut butter mousse

OK, it might sound like we’re promising too much in one dessert. BUT! This chocolate peanut butter mousse really does have a lot going for it. This peanut butter mousse:

  • Has 4 ingredients
  • Takes 5 minutes to make
  • Is a no bake vegan chocolate mousse
  • Is dairy-free and gluten-free
  • Has no refined sugar (uses maple syrup)
  • Is smooth, creamy, and so delicious!

We promise: this is a dessert that delivers on it’s promises! The vegan peanut butter mousse turns out smooth and delicious. Of course, what could go wrong with the classic combination of chocolate + peanut butter?!

The big surprise that makes this all possible? Tofu. (So the one thing: it’s not soy free!) Though we don’t eat a ton of tofu around here, we’re certainly not against it! We use tofu for anything from tom yum soup to Pad Thai to pudding. Tofu’s naturally creamy texture and neutral flavor is perfect for whipping into a vegan chocolate mousse.

How to make peanut butter mousse?

To make this chocolate peanut butter mousse, it’s very easy. The main note when buying ingredients is to make sure you pick up a soft tofu (not firm)! The soft tofu is what makes for the creamy texture; firm tofu is what you would use when cooking it up for a something like a stir fry. Once you have your soft tofu, all you need is cocoa powder, maple syrup, and peanut butter. These are ingredients that are always on hand in our pantry, and we’d guess they’re in yours too! Give them a whiz in a food processor for a few minutes. Voila: the texture will look just like mousse!

The final step in making this chocolate peanut butter mousse is chilling it. After you blend it, you’ll notice the texture is pretty runny. Pour it into glasses or bowls, and pop it into the refrigerator for at least 30 minutes to let it set. After setting, the texture will be much closer to a mousse or pudding.

The fun part? Taste tasters rarely guess that tofu is behind this treat! It might be a stretch for your comfort zone, but if you’re curious, give it a try! You might come away a believer. Let us know if you try it out in the comments below!

Looking for easy desserts?

Outside of this vegan chocolate peanut butter mousse, here are a few more easy desserts we love:

This peanut butter mousse recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Chocolate Peanut Butter Mousse


  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x

Description

This decadent chocolate peanut butter mousse has a secret: it’s got a healthy spin and takes only 4 ingredients to make. The best part: it’s darn delicious!


Ingredients

Scale
  • 14-ounce package silken or soft tofu (GMO-free or organic, if possible)
  • ⅓ cup natural creamy peanut butter
  • 6 tablespoons maple syrup
  • ¼ cup cocoa powder
  • 2 tablespoons salted peanuts (for garnish)

Instructions

  1. In a food processor or blender, purée the tofu with the peanut butter, maple syrup and cocoa powder in a blender until smooth.
  2. Divide the pudding among glasses and refrigerate for 20 to 30 minutes, until set.
  3. For the garnish, crush 2 tablespoons peanuts and sprinkle on top of the pudding. Dust with a touch of cocoa powder, if desired.

Notes

Inspired by Food Network

  • Category: Dessert
  • Method: Blended
  • Cuisine: American

Keywords: Peanut Butter Mousse, Vegan Chocolate Mousse, Chocolate Mousse Recipe, Vegan Dessert Recipes, Vegan Dessert Ideas

About the authors

Sonja & Alex

Meet Sonja and Alex Overhiser: Husband and wife. Expert home cooks. Authors of recipes you'll want to make again and again.

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23 Comments

  1. Yes, I’ve been fooled by those kind of recipes before and where the end result is much less than the sum of its parts. This, on the other hand, looks like it would totally deliver on every count.

  2. I’ve never been into the chocolate tofu pudding thing! I’ve tried so many times and I always feel like I can taste it–recipes over-promising + under-delivering as you say. I feel like your addition of peanut butter and maple syrup might convince me to try again though…

    1. Agreed! In this case, the peanut butter and maple syrup are strong enough to mostly cover it! (though there is a *very slight* background taste for the most discerning of palates :) )

  3. It sounds weird, but avocado also works really well to make chocolate mousse. I’m not a big tofu fan but I make avocado mousse all the time!

  4. I’ve already made this three times since you originally posted the recipe. It’s so good! I love how it’s rich and satisfying, yet not overly sweet. Thanks for all your hard work and delicious recipes. :)

  5. This recipe was clearly easy to follow, and it looked beautiful at the end. i did end up adding more peanut butter and more cocoa powder because it really did not have much flavor. the mousse is setting up in the fridge now and later i will add berries and a dash of whipped cream just to add more flavor to it. hopefully everyone likes it and i’ll report later!

  6. Just whipped up a batch of this and if the “batter” is any indication…it’s going to be incredible! Thanks for sharing. Think I’m going to top ours with a bit of sea salt. :)

    -Amy

  7. I’ve just made and eaten this – it’s so gorgeously delicious! I used agave as I didn’t have maple syrup (same quantity) and it worked well. I’ll certainly be making this one again.

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