Egg-less Chocolate Chocolate Chip Peanut Butter Mousse

As seems to be fairly common these days I had a craving for a combination of chocolate and peanut butter. I also had some heavy cream left from when I made the black forest cake last week that needed to be used up. That's when I got the idea to make this mousse.

I ended up putting a little too much peanut butter in the original recipe, so the version posted has a decreased amount of peanut butter. The original recipe had 1 cup of peanut butter, and it rather overpowered the chocolate.

There are a few ways you can make this into a lighter snack if you wish to. You can use light cool whip in place of heavy cream to reduce the fat content, or you can even leave out the cream and eat the pudding on its own.

The mini chocolate chips in this recipe were added to balance out the flavours a little better. These can be left in for a little texture, or taken out. This recipe is rather rich, just as a word of warning.

Please enjoy!

 

Egg-less Chocolate Chocolate Chip Peanut Butter Mousse

Ingredients:
1/2 cup coconut sugar
2 3/4 cup milk
5 tbsp unsweetened cocoa powder
1/2 cup peanut butter

1 scoop chocolate protein powder
1/4 cup cornstarch
1/2 tsp salt

2 tbsp butter, room temperature
2 tbsp vanilla

2 cups heavy cream

1 cup mini semi-sweet or dark chocolate chips

 
Preparation:

Combine coconut sugar, cocoa powder, salt, peanut butter, protein powder, milk, and cornstarch in a pot and whisk together. Bring to a boil over medium-high heat, stirring constantly as it thickens. Remove from heat and add butter and vanilla. Pout into a large bowl and cover directly with saran wrap, Let chill for 1-2 hours.

When it has chilled for a while, whip 2 cups heavy cream to stiff peaks.

Mix the mini chocolate chips into the pudding. Gently fold the heavy cream into the pudding, a little bit at a time. Keep in the bowl pudding was placed in or separate into individual bowls.