Chocolate Mousse Cups
This simple recipe is one of my all time favourites, Who ever knew something so healthy that uses so little ingredients could be good for you? Sweetened with rice malt syrup this mousse is low fructose and can be whipped up in minutes. Set in the fridge and serve chilled.
Makes 6 large or 12 small
ingredients
Mousse
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200ml coconut cream
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¼ cup rice malt syrup or Coconut Nectar
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¼ tsp Vanilla Powder
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¼ cup Cacao Powder
Chocolate
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½ cup Coconut Oil
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½ cup Cacao Powder
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3 tbs maple syrup or Coconut Nectar
You will need
-
Silicon moulds. 6 large or 12 small.
method
- Step 1 :Place your individual silicon moulds in the freezer to cool.
- Step 2 :Melt the coconut oil in a saucepan on a low temperature, add the cacao, maple syrup and almond butter, whisking until smooth and creamy.
- Step 3 :Once melted, coat the inside of the moulds with a layer of chocolate, using a knife to help spread it on evenly, ensuring the base of the cup and sides are nicely covered. Repeat for all moulds and place back in the freezer.
- Step 4 :After 2 minutes the chocolate should have firmed. Repeat this process to form the hard shell of the outside of the cup. (the double layer will help make it strong) Place back in freezer.
- Step 5 :While they are setting it’s time to make your mouse.
- Step 6 :Simply place all mousse ingredients in a blender and blend until smooth and creamy. This will be runny for now but will thicken in the fridge.
- Step 7 :Once cups have set, remove and fill them with the mousse. Leave a little bit of room on the top as you will be sealing it with more chocolate.
- Step 8 :Place in the freezer to set again for around 10 minutes or until firm enough to add another layer without it mixing.
- Step 9 :Remove from the freezer and place the final layer of chocolate on top.
- Step 10 :Set in the freezer for another 10 minutes, then store in the fridge.
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