Rich and decadent, melt in your mouth – gooey mousse covered in crisp milk chocolate. Yup, it’s a thing and we *ain’t going to lie. They are Heaven! A Chocoholics dream come true.
200ml coconut cream
¼ cup rice malt syrup
¼ tsp vanilla bean paste or scrapings of half a vanilla bean
¼ cup cocao powder.
½ cup coconut oil
½ cup cacao
3 tbs maple syrup
1 – 2 tbs almond butter (depending on your liking)
You will need
Silicon moulds. 6 large or 12 small.
Place your individual silicon moulds in the freezer to cool.
Melt the coconut oil in a saucepan on a low temperature, add the cacao, maple syrup and almond butter, whisking until smooth and creamy.
Once melted, coat the inside of the moulds with a layer of chocolate, using a knife to help spread it on evenly, ensuring the base of the cup and sides are nicely covered. Repeat for all moulds and place back in the freezer.
After 2 minutes the chocolate should have firmed. Repeat this process to form the hard shell of the outside of the cup. (the double layer will help make it strong) Place back in freezer.
While they are setting it’s time to make your mouse.
Simply place all mousse ingredients in a blender and blend until smooth and creamy. This will be runny for now but will thicken in the fridge.
Once cups have set, remove and fill them with the mousse. Leave a little bit of room on the top as you will be sealing it with more chocolate.
Place in the freezer to set again for around 10 minutes or until firm enough to add another layer without it mixing.
Remove from the freezer and place the final layer of chocolate on top.
Set in the freezer for another 10 minutes, then store in the fridge.
Makes around 6 large cups of 12 small.