This rich and creamy, mousse is made vegan with peanut butter-tofu filling, covered with a chocolate ganache topping and sprinkled crushed peanuts.
3 - 4
Combine tofu, peanut butter, powdered sugar and salt in a blender for 30 seconds, until completely smooth, scraping down the sides once if needed. Set in refrigerator while you make the ganache.
To make ganache, place chocolate in a heatproof bowl, set aside. Bring coconut milk to a simmer on stove, then pour over chocolate. Let sit for 5 minutes. Then lightly stir until chocolate is melted and smooth. Let sit for 10 minutes.
Take peanut butter mixture out of the refrigerator. For each bowl you are making, swirl 1 1/2 tablespoons ganache into each dish or cup. Divide peanut butter mixture into glasses, then top with a bit more chocolate and lightly swirl through. Refrigerate for 4 hours, then add crushed peanuts before serving.
This recipe was created for our “50 Plates of Tofu Campaign” for the state of Ohio.