No-Bake Cherry Chocolate Mousse Cups
Ingredients
Chocolate mousse
- 1 cup cashews, soaked 4h
- 1/4 cup almond milk
- 3 Tbsp maple syrup
- 2 Tbsp cacao
- 1/2 tsp pure vanilla extract
- 1/4 cup (35g) cacao butter buttons (or any cacao butter, just use the weight measurement if you’re using chunks)
Cherry jam
- 1 heaping cup cherries, stems and stones removed
- 1 Tbsp water
- 1 tsp chia seeds
Chocolate coating
- 120g vegan chocolate
Preparation
Make the cherry jam by adding cherries and water to a saucepan and cooking on medium heat for 3-5 minutes until cherries soften and begin to release their juice. Add chia seeds and cook for a further 5 minutes, stirring occasionally. Turn off heat and set aside to cool.
Make the mousse by melting cacao butter using the Bain Marie method and setting it aside to cool. Add the remaining mousse ingredients to a blender and blend until smooth. With the blender running, stream in the melted and cooled cacao butter and blend until completely incorporated.
Pour the mousse batter into 12 mini muffin trays, top with cherry jam, and place in the freezer for at least 4 hours.
Melt the chocolate using the Bain Marie method. Remove the mousse cups from the freezer and their molds. Dip each cup into the melted chocolate using forks to allow excess to run off, place on a lined tray, and set in the fridge for 1 hour. Then store in an airtight container in the fridge for up to a week or in the freezer for up to one month.
Bain marie method
Add 2-3 cm water to a saucepan and bring to a boil. Set a heatproof bowl on top of the saucepan, ensuring it rests on the rim and does not touch the water. Keep the heat on the lowest setting for slow melting.
