Gluten, Dairy & Egg Free Chocolate and Peanut Butter Mousse

serves  4 small espresso glasses

Ingredients

For the mousse:

  • 215ml coconut milk, chilled
  • 65g smooth peanut butter
  • 115g dairy free dark chocolate, melted

For the topping:

  • 2 tablespoons coconut cream, whipped
  • 1 teaspoon grated dairy free dark chocolate

Method

  1. Beat together the chilled coconut milk and peanut butter
  2. Add in the melted chocolate and stir well
  3. Pour into individual shot glasses or espresso cups
  4. Chill in the freezer until set, about an hour
  5. Remove from the freezer about 10 minutes before you want to eat the mousse
  6. Top with the whipped coconut cream
  7. Sprinkle with the dark chocolate and enjoy

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