Creamy Dairy-Free Chocolate Mousse with Chocolate Chip Brownie Snap Crust
Ingredients
Crust
- 1 cup (~75g) @emmysorganics Chocolate Chip Brownie Snaps (save some for on top!)
- 1 tbsp coconut oil
Mousse
- 1 13.5oz can coconut cream, shaken
- 10oz dairy-free semi-sweet chocolate chips
- 1/4 cup (25g) cocoa powder
- 2 tbsp (40g) maple syrup
- 1 tsp vanilla extract
Preparation
Grind the brownie snaps in a food processor until crumbly.
Add the coconut oil while the food processor is running and let it run for another 10 seconds or so until evenly coated.
Spoon a small amount of the crust mixture into the bottom of 8 small glasses and press it in firmly. Refrigerate.
Melt the dairy-free semi-sweet chocolate chips. Set them aside to cool for 10 minutes.
In a large bowl, beat together the shaken coconut cream, cocoa powder, maple syrup, and vanilla extract.
Add the melted and cooled chocolate chips to the bowl and continue beating until the mixture is combined and smooth.
Chill the mixture in the refrigerator for 2-4 hours.
Remove the mousse from the fridge and beat it again briefly until fluffy.
Transfer the mousse to a piping bag and pipe it on top of the crusts in the glasses, or simply spoon it on top.
Top each mousse-filled glass with a Chocolate Chip Brownie Snap from @emmysorganics.
