No-Bake Cherry and Chocolate Mousse Cups
Ingredients
Chocolate Mousse
- 1 cup cashews, soaked for 4 hours
- 1/4 cup almond milk
- 3 tablespoons maple syrup
- 2 tablespoons cacao
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (35g) cacao butter buttons (or any cacao butter, weight measurement if using chunks)
Cherry Jam
- 1 heaping cup cherries, stems and stones removed
- 1 tablespoon water
- 1 teaspoon chia seeds
- 120g Loco Love Chocolate
Preparation
Make the cherry jam: In a saucepan, combine cherries and water. Cook on medium heat for 3-5 minutes until cherries soften and release their juice. Add chia seeds and cook for an additional 5 minutes, stirring occasionally. Remove from heat and set aside to cool.
Make the chocolate mousse: Melt cacao butter in a heatproof bowl using a Bain Marie method. Once melted, remove from heat and let it cool. In a blender, combine soaked cashews, almond milk, maple syrup, cacao, and vanilla extract. Blend until smooth. With the blender running, slowly stream in the melted (cooled) cacao butter and continue blending until fully incorporated. Use a tamper if needed.
Assemble the cups: Pour the mousse batter into 12 mini muffin trays, preferably silicone. Top with cherry jam and place in the freezer for 4+ hours to set.
Melt the chocolate: In a heatproof bowl, melt the chocolate using a Bain Marie method. Once melted, remove from heat. Take the mousse cups out of the freezer and remove them from their molds. Line a small tray with baking paper. Dip each cup into the melted chocolate, allowing excess chocolate to drip off. Use forks for dipping. Place the dipped cups on the lined tray and repeat with all cups. Refrigerate for 1 hour to set.
Storage: Store the mousse cups in an airtight container in the fridge for up to a week or in the freezer for up to one month.