janet @ the taste space

No-Bake Peanut Butter Mousse with a Chocolate Magic Shell

In Desserts on September 3, 2012 at 6:57 AM

Did you know Friday was a blue moon?

No, it wasn’t blue. It was the second full moon in August, thus making it a blue moon. Note: Only for those West of Russia. For those East of Russia, you will see it in September! Note: Did you catch today’s National Geographic Photo of the Day? So pretty!

I am not entirely sure if that was why my life was flipped around over the past few days. Late last week, I was whisked back to Montreal for my grandfather’s funeral. After our return to Toronto, I had a short day with Rob before he was whisked off to New York for the week.

While I spent some fun time in the kitchen on Sunday (oh boy, do I have some fabulous recipes to share!), Rob and I shared a dinner picnic before he left.

We take our picnics seriously. Rob plugged his tablet into speakers for some tunes. Camera in hand. We had blankets although we secured a picnic table this time. Dinner in tupperware containers and portable desserts, to boot. With some swinging action afterwards.

The stars (or the moon?) aligned for our dessert.

Having recently replenished our peanut butter stash, buying the uber cute (and practical!) smaller 125-mL Mason jars last week and armed with half a package of silken tofu, I finally tackled Angela’s Mini Peanut Butter Cups in a jar, my way. Meaning, without a bottom nut crust, using agave as my sweetener and mistakenly doubling the chocolate shell! So, instead I created a Portable No-Bake Peanut Butter Mousse with a Chocolate Magic Shell.

This reminded my of my highly-praised Almost Guiltless No-Bake Chocolate Mousse Pie, but instead of a chocolate tofu mousse, it is peanut flavoured. Instead of a bottom crust, I opted for a top chocolate shell. A recreated peanut butter cup. In abstract form. It all looks the same in your belly anyhow, right? 😉

Making the dessert in a small mason jar was ingenious- you can make smaller portions and the lids make them super portable (and stackable in the fridge).

In my photos, you will notice the thickness of my chocolate layer. I had extra chocolate sauce left over, so I just added more to each portion. While more chocolate would never seen like a problem, it was thick and harder to crack. Not that we minded, much, but I decreased the chocolate amount in the directions. In case you enjoy cracking the tops of desserts as much as I do.

This is my submission to this month’s My Legume Love Affair, hosted by Jaya, to this week’s Healthy Vegan Fridays, to this week’s Wellness Weekend, and to this month’s Bookmarked Recipes.

No-Bake Peanut Butter Mousse with Chocolate Magic Shell
Adapted from Oh She Glows

6 oz silken tofu (half package), I used Mori-Nu Lite Firm Tofu but next time would use non-lite
1/4 cup peanut butter
1 tbsp agave, to taste
1 tbsp non-dairy milk (I used sweetened soy milk)
1 tsp vanilla
salt, to taste (optional)

1 oz high-quality dark/bittersweet chocolate, coarsely chopped (3.5 squares of Camino 71% baking chocolate)
1.5 tsp extra-virgin coconut oil

1. In a food processor fitted with the S-blade, blend together the tofu, peanut butter, agave, milk, vanilla and salt, to taste. Blend until perfectly smooth, scraping down the sides of the mixer as needed. Adjust sweetener and peanut butter to taste. Scoop into 4 125 ml-Mason jars and level with a spoon (or your fingers!). Screw lid on and place in freezer for 15-30 minutes to allow to firm.

2. Meanwhile, in a double boiler or a small saucepan over low heat, stir together the chocolate and coconut oil. Just prior to it being completely melted, remove from heat, stirring to finish the melting. Remove the jars from the freezer, unscrew the lids and place 1 tbsp of the chocolate onto the top, swirling the jar so everything is covered. Repeat with remaining jars. Place in fridge or freezer until ready to eat.

Serves 4.

  1. Wow you are a busy girl! Hope you aren’t too exhausted!

    These look fantastic- I am totally down with chocolate peanut butter decadence that it actually not bad for you 😉

    P.S. I’m in Toronto- play date soon?

  2. Isn’t silken tofu one of the most magical foods ever? I love using it for puddings and mousses like this!

  3. Sorry to hear about your grandfather–I think the blue moon was affecting lots of us. Your dessert looks terrific, though! Great idea to add a chocolate shell (because really, when is it NOT a great idea to add chocolate?) 😉

  4. So sorry for your loss. Thinking of you and yours.

    I keep forgetting about this shell trick. It needs to happen on one of my late-night “desserts.”

  5. Ohhh I’m in love. This is going to have to be my dessert of the week! Silken tofu is going on the grocery list.

    I’m sorry to hear about your grandfather, chica! My condolences to you and your family!

  6. Love the picnic tables photos – especially rob with the ipad – I love picnics in summer – and dessert in a jar sounds like a great idea

  7. […] of all, thank you for all the warm fuzzies regarding my grandfather passing away. Never a fun affair, but he lived his 92 years really well. Once I came back I knew I had to tackle […]

  8. I can’t WAIT to try this – and I shot you an email. Rob is such a cutie! It looks like you two had fun.

  9. […] is always a source of discussion at gatherings, and since I don’t visit my extended family in Montreal that often, they found it shocking what I ate (or rather what I don’t eat). OK, no meat and […]

  10. YUM! This totally sounds like my kind of snack…. PB + chocolate is HEAVEN in my belly!

  11. […] this summer, we thought I might have been able to join Rob in New York for a mini-vacation. We researched where we wanted to stay (airBnB!), what we would do (opera!) and […]

  12. […] in Montreal, it was a whirlwind of a trip between the wake and funeral. However, I successfully managed to visit Aux Vivres for a quick dinner with Rob, my Dad and […]

  13. I am so sorry to hear about your grandfather. Big hugs from me 😦

    The mousse sounds amazing. I already make a chocolate mousse from tofu and my wee Cooper loves peanut butter, so I will have to try this version. Have to get hold of some coconut oil first though.

  14. Oh and I forgot to say, gorgeous photos, esecially the first one x

  15. […] 4. Oh She Glows: It took me some time to warm up to Angela’s recipes but now I am enjoying them. She was the one to introduce overnight oat parfaits to me. My favourites so far have been her Creamy Mushroom Tomato Pasta, Millet Bowl with a Mushroom Gravy and Kale, Warm Lentil, Bulgur and Vegetable Skillet with a Lemon-Tahini Sauce, Garlic-Roasted Chickpeas in a Lemon-Dill Dressing, Blueberry Vanilla Chia Jam, and Peanut Butter Mousse with a Chocolate Magic Shell. […]

  16. ooooh, that looks pretty tasty!! xoxo

  17. […] to wrap it around the frozen patties. Alternatively, you could try the chocolate coating from this magic shell which is simply melted chocolate and coconut oil. Freeze chocolate-coated patties again, until […]

  18. […] I tried to be a bit fancier by freezing them in silicone ice cube trays, but since they were still so creamy after setting, they stuck a bit to the molds. The light dusting of flaked coconut or matcha helped to make them less gooey for your fingers. I was rooting for the pretty matcha-dusted truffles, but they were still a bit bitter for my liking. The coconut-flaked ones were great and if I had enough coordination, the chocolate-and-hazelnut-coated truffles sound incredible. I think these are a bit too fragile to gift, unless you coat them in a hard chocolate shell. […]

  19. […] My original plan was to bring the vegan cheese log, but figured the vegans would appreciate it more. Indeed, they loved it possibly more than me! Instead of bringing vegetables for the non-vegans, I shared a treat that did not even seem vegan: the very best chocolate truffles! Also, because it met all of the listed dietary restrictions! It is nut-free, egg-free, dairy-free as well as free of artificial sweeteners and flours. It is also (almost) raw. Not quite raw because I use non-raw cocoa powder. I think a few people were scratching their head wondering exactly what was in my truffles since I had such a long list of what was not in them. All yummy, though! (Of note, I discovered the truffles are super soft after being at room temperature for 3 hours… and I think the best remedy for this would be coat them in a magic shell!!) […]

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