Easy Chocolate Mousse Cups with Chilli Hearts
Ingredients
- 150g (1 1/2 bars) vegan mylk chocolate, roughly chopped
- 2 medium avocados, flesh only
- 1/2 cup brewed coffee
- 1/8 tsp fine salt
- 1 tsp vanilla paste
- 1/3 cup raw cocoa powder
- 1/4-1/3 cup pure maple syrup
To serve
- 8 Tbsp coconut yoghurt
- 4 loco love chilli chocolate hearts
- Freeze dried raspberries, optional
Preparation
Add 2cm of water to a small saucepan and bring to a boil. Place the chocolate in a heatproof bowl and set over the boiling water. Reduce heat to a simmer and melt gently.
Meanwhile, add the remaining ingredients to a high-speed blender and blend until smooth. Add the melted chocolate and blend again until completely uniform.
Divide between 4 small jars. Add coconut yoghurt on top. You can serve now, or set in the fridge for 2 hours to create a firmer dessert. Top with hearts and optional raspberries.
