Peanut Butter Mousse, Chenelle Orchard's Recipe

Chenelle Orchard's Recipe Competition Entry

Peanut butter mousse

 Coconut cream ( home made using 100g coconut and 300g water. Soak for 5 minutes then cook on stove till it gets to 37 degrees. Blend on high for 1 minute.)

3 tbls smooth peanut butter 

3 tbls stevia 

1 tbls coconut oil 

1 vanilla pod scraped 

 Method:

In a small mixing bowl, whisk peanut butter, stevia, coconut oil,  and vanilla until smooth.

Add this mixture to the coconut cream in a big bowl. Using an electric mixer whisk for 2-3 minutes on high till smooth. 

Avocado and chocolate mousse

1 avocado 

4 dates

1tbsp stevia

1 cup coconut milk

30g raw cacao 

1/4 tsp salt

1 vanilla pod scraped

 Method:

Blend using a mixer the avocado, dates, stevia, coconut milk till smooth. 

Add cacao, salt and vanilla and blend.

Whisk on high for 4-5 minutes.

Chocolate oat crumble 

 50g oats 

15g cacao 

3 tbls stevia

2 tbls water

 Method :

 Mix stevia and water together till disolved.  

Mix oats, stevia and cacao in a food processor until combined but still crumbly.

Layering in a glass:

First layer is peanut butter mousse. I used a piping bag for this. Refrigerate for 5 minutes. 

I added strawberries around the bottom of the glass. 

 I then piped the chocolate and added some chocolate crumble ontop.

Then another layer of peanut butter mousse.

Finish with the chocolate mousse, chocolate   crumble and strawberries to garnish.

Let the mouse set in the fridge for at least 20 minutes.

In my pictures I have done two versions. One with peanut butter mousse and chocolate mousse and the other is a little peanut butter mousse the bottom finished with chocolate mousse and chocolate crumble. 

Enjoy ☺☺

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