Recipe: 5-Ingredient Chocolate Mousse
Ingredients
- 2 cups raw cashews, soaked 4 hours
- 1/2 cup best-quality cacao powder
- 1 tsp pure vanilla extract
- 1 1/3 cups coconut milk
- 1-3 tbsp pure maple syrup
- pinch salt
- method.
- to make chocolate coating
- 200 grams preferred chocolate (i used vegan white, you could use anything)
- 1 tsp coconut oil
- optional- 20g loving earth caramel chocolate .
Preparation
Drain cashews, rinse well
Set in a high-speed blender with remaining ingredients (start with less maple, if desired) and blend until silky smooth
Taste, and add extra maple, to suit your preference
Divide between silicone magnum moulds (this made 5, for me), then insert popsicle sticks
Freeze for 3 + hours
To make chocolate coating
Grams preferred chocolate (i used vegan white, you could use anything)
Tsp coconut oil
Optional- 20g loving earth caramel chocolate
Place the 200g chocolate and coconut oil in a heat proof bowl, and set over a pot of just simmering water
Melt slowly, then remove from heat and allow to cool (and thicken) for 5 minutes
Remove magnums from the freezer and their moulds
Line a tray with baking paper
Dip each magnum into the melted chocolate, and set on the baking paper
Add optional caramel drizzle, then set in the fridge or freezer until chocolate is hard
You can store these in the freezer (in an airtight container) and eat as ice creams (allow 5 mins to defrost) or fridge (airtight container) to enjoy as a mousse-style magnum; highly recommended
