"Taking photos, whether it be landscape, portraits or food, is about creating a scene. A story. Almost imagining the scene that the photo was taken in. Brown is a pretty dull colour so I added some colour with pops of red and created some texture with peanuts and twine. Rustic π. Do you create stories with your photos? Do you find the scene takes longer than the actual food? π"
Peanut Butter and Chocolate Mousse Parfait
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ingredients
For the Peanut Butter Mousse
- 1 (14 ounce) block soft tofu, pressed and drained
- 1/4 cup peanut butter
- 1/4 cup maple syrup
- 1 tablespoon peanut butter protein powder
ingredients
For the Chocolate Ganache
- 1 (13.5 ounce) can coconut milk, refrigerated
- 1 cup vegan chocolate chips
- 1 tablespoon chocolate protein powder
ingredients
For the Meringue
- 1 (15 ounce) can chickpeas, liquid drained and reserved
- 1 teaspoon xantham gum
- 1 cup powdered sugar
- Peanuts, chopped, for garnish
Method
Step 1
To make the peanut butter mousse, blend all ingredients in a food processor or blender until smooth.
Step 2
To make the chocolate ganache, scoop the coconut cream from the top of the can and drop into a small pot. Bring to a boil. Pour over chocolate chips, add protein powder, and stir until smooth and chocolate is fully melted.
Step 3
To make meringue, pour chickpea liquid into bowl of stand mixer and whip on high for a few minutes. Add in remaining ingredients and whip on high until stiff peaks form.
Step 4
Layer peanut butter mousse and chocolate ganache in a jar or tall glass. Pipe meringue on top. Garnish with peanuts and extra ganache if desired.