Prep Time 20 minutes
Total Time 20 minutes
Servings 3 trifles
Peanut Butter Mousse
- 1 lb Nasoya Silken Tofu
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 tsp. vanilla bean paste
- 2 Butterfinger candy bars chopped
In a microwave-safe bowl, add in the milk chocolate chips and Silk soymilk. Microwave for 30 seconds and stir with a spatula. Repeat microwaving for 30 seconds and stirring 2 - 3 more times until all the chips are melted. Grab a whisk and whisk the ganache until it becomes thick and deep chocolate color. There should be no traces of milk. Set aside and let cool about 15 minutes.
In a food processor or blender, add in the silken tofu, peanut butter, powdered sugar and vanilla. Process or blend on high until completely smooth and the peanut butter is thoroughly mixed. You might have to give it a stir once or twice in the blender to get everything moving.
Pour ganache into a sandwich bag. Cut a very tiny corner for pouring. The smallest corner possible will allow for more control.
Spoon in the peanut butter mousse. Fill about 1/4 inch to 1/2 inch.
Pour the ganache in to add a thin layer.
Place a nice big sprinkle of butterfinger bits on top of the ganache. Repeat the steps.
Cover with plastic wrap and place in the fridge until ready to serve.
Calories: 1373kcal | Carbohydrates: 122g | Protein: 42g | Fat: 83g | Saturated Fat: 29g | Cholesterol: 16mg | Sodium: 495mg | Potassium: 747mg | Fiber: 11g | Sugar: 100g | Vitamin A: 390IU | Vitamin C: 3.5mg | Calcium: 416mg | Iron: 7.1mg