The minimal ingredients in this recipe for chocolate chip and peanut butter mousse make for a delicious dessert

Makes 3-4 servings


chocolate chip peanut butter mousse



  • 100g (3½oz) vegan dark chocolate chips
  • 400g (14oz) tin chickpeas, drain the water to use in this recipe and reserve the chickpeas for another dish
  • 100g (3½oz) vegan dark chocolate
  • 2 tsp icing sugar
  • 1 tsp vanilla extract
  • 3 tbsp peanut butter (or more if you like)



  1. Melt the chocolate in a bain-marie (a bowl high over a pan of gently simmering water). Stir in the vanilla extract and leave to cool.
  2. Whisk up the room temperature chickpea water until you have soft peaks, then add the icing sugar and whisk a little more.
  3. Fold the cooled chocolate into the meringue, then fold in the chocolate chips.
  4. Fill 3 to 4 glasses with chocolate mousse and add a dollop of peanut butter to each glass.
  5. Chill until required. Enjoy!


Recipe and image from Jacqueline Meldrum from



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