Step 1: Prepare the Mousse Base

Begin by ensuring your silken tofu is well-drained. Gently remove it from its packaging and pat it dry with paper towels to remove any excess moisture. This step is crucial for achieving the best possible mousse texture. Add the drained silken tofu to a high-speed blender or food processor.

Step 2: Blend the Mousse Ingredients

Add the peanut butter, agave syrup (or your chosen sweetener), vanilla extract, and a pinch of salt to the blender along with the tofu. Start with the lower end of the range for the peanut butter and sweetener, as you can always add more later.

Step 3: Achieve Mousse Perfection

Blend the ingredients on high speed until completely smooth and creamy. This may take a minute or two, depending on the power of your blender. Stop occasionally to scrape down the sides of the blender to ensure everything is fully incorporated. The goal is a perfectly homogenous and airy mixture.

Step 4: Taste and Adjust

Taste the mousse mixture and adjust the peanut butter and sweetener to your preference. If you prefer a stronger peanut butter flavor, add another tablespoon of peanut butter and blend again. If you want it sweeter, add a little more agave syrup (or other sweetener) until you reach your desired level of sweetness. Remember to blend after each addition to ensure the flavors are evenly distributed.

Step 5: Prepare the Mousse for Chilling

Spoon the prepared peanut butter mousse into ramekins or small glass jars. Divide the mousse evenly between the number of servings you wish to make. Cover the ramekins or jars with plastic wrap or lids to prevent a skin from forming on the surface of the mousse. Place the covered ramekins in the refrigerator while you prepare the chocolate ganache.

Step 6: Prepare the Chocolate Ganache

Begin by preparing your coconut cream. If you haven't already, refrigerate a can of full-fat coconut milk for at least an hour (or even overnight) to allow the cream to separate from the watery liquid. Carefully scoop out the thick, solidified coconut cream from the top of the can, leaving the watery liquid behind. We want mostly the solid cream but a little bit of the watery liquid is okay too!

Step 7: Melt the Chocolate

Melt the dark chocolate using one of two methods:

Microwave: Place the chocolate chips (or chopped chocolate) in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Be careful not to overheat the chocolate, as it can burn.

Double Boiler: Fill a saucepan with a few inches of water and bring to a simmer. Place a heatproof bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water. Add the chocolate to the bowl and stir occasionally until melted and smooth.

Step 8: Combine Chocolate and Coconut Cream

Once the chocolate is fully melted, add the thick coconut cream to the melted chocolate. Whisk vigorously until the mixture is smooth, glossy, and fully combined. The ganache should be a rich, dark brown color and have a silky texture.

Step 9: Assemble the Mousse

Remove the ramekins or jars of peanut butter mousse from the refrigerator. Carefully pour the chocolate ganache over the top of the mousse in each ramekin, ensuring the mousse is completely covered with a layer of chocolate.

Step 10: Chill and Set

Return the ramekins or jars to the refrigerator and let them chill for at least 1 hour to allow the ganache to set. This chilling time allows the flavors to meld together and the ganache to firm up, creating the perfect contrast to the creamy mousse.

Step 11: Serve and Enjoy!

Once the mousse is set, remove it from the refrigerator. You can enjoy it as is or add some optional toppings for extra flair. Garnish with a sprinkle of sea salt, chopped peanuts, a drizzle of peanut butter, or a few fresh berries. Serve immediately and enjoy the delicious combination of creamy peanut butter mousse and rich chocolate ganache!