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Almond butter mousse is now a thing!
Yes, you read right. ALMOND BUTTER. IN. MOUSSE. FORM. It’s light, airy, and super nutty! And what better way to enjoy almond butter mousse than combining it with a rich chocolate mousse?
This dessert consists of two layers: a chocolate mousse in the bottom and an almond butter mousse on top.
If you haven’t guessed by now, the main ingredient that makes these mousses so light and fluffy is aquafaba.
First, you start by making the 2-ingredient chocolate mousse. Nothing new here. It’s your basic vegan chocolate mousse, combining melted chocolate with whipped aquafaba. Once it is light and fluffy, fill jars halfway and refrigerate until set.
When it comes to the almond butter mousse, the process is a bit different. Since almond butter alone doesn’t have the ability to firm up aquafaba, as opposed to chocolate, we have to use other ingredients that will make the mousse set.
To do that, we will use a combination of coconut cream and agar powder. Start by heating the coconut cream with coconut sugar, vanilla extract, and optionally almond extract. Then, stir in the agar powder and bring to a boil to activate it.
Once this is done, stir in the almond butter and let cool a bit until it’s just warm or at room temperature. If the almond butter is too hot, it will make the whipped aquafaba collapse, something you definitely don’t want!
Finally, fold in the almond butter coconut mixture into the whipped aquafaba and pour into the jars on top of the chocolate mousse. Done!
All you have to do now is refrigerate the almond butter mousse for at least 6 hours. I usually prefer to leave it in the refrigerator overnight or for over 12 hours, as the mousse is firmer and has a better texture.
If you guys are almond butter addicts as much as I am, you are going to love these mousses! Actually, I thought of calling this recipe “Almond Butter Cup Mousses” because it’s just what it tastes like!
Let me know in the comments if you try this recipe!
Chocolate & Almond Butter Mousse (Vegan + GF)
Ingredients
Chocolate Mousse
- 3/4 cup dark chocolate chips
- 1/2 cup aquafaba*
Almond Butter Mousse
- 2/3 cup coconut cream
- 1/4 cup coconut sugar
- 1/4 tsp vanilla extract
- 1/8 tsp almond extract
- 3/4 tsp agar powder
- 1 tbsp water
- 1/3 cup almond butter
- 1/4 cup aquafaba*
Instructions
Chocolate Mousse
- Melt the chocolate chips over a double boiler. Once melted, remove from heat and let cool for 5-7 minutes. You don't want the chocolate to be hot, just melted.
- Place the aquafaba into a large mixing bowl. Using an electric whisk, whip the aquafaba on high speed until stiff peak forms, about 3-5 minutes. You should be able to turn the bowl upside down without the aquafaba losing its shape.
- Pour the melted chocolate into the whipped aquafaba bowl. Using a spatula, carefully fold the melted chocolate into the aquafaba until fully combined. Do not overmix. Stop as soon as it’s combined and no white part remains.
- Divide the chocolate mousse into 8 small glasses or ramequins and place in the refrigerator for at least 2 hours.
Almond Butter Mousse
- Combine the coconut cream, coconut sugar, vanilla extract, and almond extract in a saucepan. Heat over low-medium heat until the coconut cream is melted.
- In a small bowl, dissolve the agar powder with one tablespoon of water. Add it to the saucepan.
- Continue heating the coconut cream, whisking regularly until it comes to a boil. As soon as it comes to a boil, remove from heat and transfer to a mixing bowl. Stir in the almond butter and whisk until fully combined. Let cool about 7-10 minutes.
- Place the aquafaba into a large mixing bowl. Using an electric whisk, whip the aquafaba on high speed until stiff peak forms, about 3-5 minutes. You should be able to turn the bowl upside down without the aquafaba losing its shape.
- Transfer half of the coconut almond butter mixture into the bowl and carefully fold it into the aquafaba using a spatula. Once combined, pour the rest of the almond butter mixture and fold again until fully combined. Try not to overmix as you would lose the airy texture, stop as soon as it’s combined. The batter should be very light and fluffy.
- Divide the almond butter mousse into the 8 small glasses on top of the chocolate mousse. Place in the refrigerator for at least 6 hours, or even better, overnight.
- Before serving, top with coconut cream, shaved chocolate, and chopped almonds!
- Mousses will keep for up to 4 days in the refrigerator.
Notes
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Those were really delicious!
Thanks Franziska!