Peanut Butter Mousse with Chocolate Ganache

If using cottage cheese, add the cottage cheese to a blender or food processor and blend until completely smooth (about 30–60 seconds).

Add the creamy peanut butter, powdered sugar (start with 1/3 cup), vanilla extract, and a pinch of salt to the blender. Blend until the mixture is light and mousse-like, scraping down the sides as needed. Taste and add up to the remaining powdered sugar if you prefer it sweeter.

Spoon or pipe the mousse into 4 serving glasses or ramekins. Place them in the fridge while you make the ganache to help the mousse firm slightly (about 10 minutes).

To make the ganache: heat the coconut milk in a small saucepan over low heat until it just begins to simmer (do not boil) or heat in the microwave until hot but not boiling.

Pour the hot coconut milk over the chopped dark chocolate in a heatproof bowl. Let sit undisturbed for 1–2 minutes, then whisk until smooth and glossy. If the ganache is too thick, whisk in a little more warm coconut milk, 1 teaspoon at a time, until pourable.

Let the ganache cool briefly (so it’s warm but not hot), then pour it evenly over the chilled mousses.

Refrigerate the assembled mousses until the ganache sets and the dessert is chilled, at least 20–30 minutes.

Before serving, garnish with chopped peanuts, a sprinkle of flaky sea salt, or grated chocolate if desired.