Decadent Chocolate Mousse Magnums
Ingredients
- 2 cups raw cashews, soaked 4 hours
- 3/4 cup best-quality cacao powder
- 1 tsp pure vanilla extract
- 1 1/2 cups canned, full-fat coconut milk
- 3 Tbsp pure maple syrup
- 1/4 tsp salt
- Totally optional extras: 2 tsp adaptogens (like medicinal mushrooms), maca or cacao nibs
Preparation
Drain cashews and rinse them well. Place them in a high-speed blender along with the remaining ingredients. Blend until the mixture is silky smooth. Taste and add 1-2 more tablespoons of maple syrup if a sweeter dessert is preferred.
Divide the mixture between silicone magnum molds. Insert popsicle sticks into each mold. Freeze for at least 3 hours.
To Make the Chocolate Coating
Place the 200g chocolate and coconut oil in a heatproof bowl, and set it over a pot of simmering water. Melt the chocolate and coconut oil slowly. Remove from heat and let it cool and thicken for about 5 minutes.
Remove the magnums from the freezer and take them out of the molds. Line a tray with baking paper. Dip each magnum into the melted chocolate and place it on the baking paper. Optionally, drizzle with caramel chocolate. Put the coated magnums in the fridge or freezer until the chocolate hardens.
The magnums can be stored in the freezer in an airtight container to enjoy them as ice creams (let them defrost for about 5 minutes) or in the fridge in an airtight container for a mousse-style magnum experience.