No-Bake Cherry Chocolate Mousse Cups
Ingredients
- 1 cup cashews, soaked 4 hours
- 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 equivalent cacao butter
- 1 heaping cup cherries, stems and stones removed
- 1 Tbsp water
- 1 tsp chia seeds
- 120g chocolate of choice
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 another 5 minutes, stirring occasionally. Turn off the heat and set aside to cool.
Make the mousse by melting cacao butter using the Bain Marie method in a heatproof bowl until liquid, then remove from heat and set 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 continue blending until fully incorporated. Use a blender tamper if necessary.
Pour the mousse batter into 12 mini muffin trays, preferably using a silicone tray. Top with the cherry jam and place in the freezer for at least 4 hours.
Melt the chocolate using the Bain Marie method in a heatproof bowl until liquid, then remove from heat. Remove the mousse cups from the freezer and their molds. Line a small tray with baking paper. Dip each cup into the melted chocolate using two forks, allowing excess chocolate to drip off, and place on the lined tray. Repeat with all cups and set in the refrigerator for 1 hour. 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
The Bain Marie method is the correct way to melt chocolate or cacao butter, and ensures you don’t ruin the chocolate.
