Healthy Chocolate Mousse Cups

by - Wednesday, November 02, 2016

Oh hey there good looking!

Months and months ago I came up with a recipe idea, and I have been wanting to try it out! Unfortunately though, my normal blender needs some new blades, so it struggles with making mixtures at the moment. BUT my wonderful Mother-in-Law has actually lended me her Thermomix for a month to see how I like it. (..And I have to say that I like it a whole lot!!)

First thing I did? Test out my recipe! Let me introduce you to Healthy Chocolate Mousse Cups!!

They are AMAZING and are so quick and easy to make. They are velvety and chocolatey, and the centre is actually soft like real mousse. Legit!! I am super crazy about them. I'd even go as far as to say they are my favourite Healthy/Raw Chocolate Treat that I have made yet! - And that's saying something.

Let's get to it!

Chocolate Cup Base:
1 cup of Almonds
1/4 cup of Raw Cacao
1 tablespoon of Maple Syrup
3 tablespoons Coconut Oil
1 teaspoon of Stevia

Mousse Filling:
400ml can of Coconut Cream
1/2 cup of Raw Cacao
1 tablespoon of Rice Malt Syrup
1 tablespoon of Maple Syrup
1/4 cup of Chia Seeds
Sprinkle of Cacao Nibs to decorate!

Serves: Nine cups.

So, make the base first. Grind up your Almonds, until they become reasonably fine and small. Add the rest of the 'base' ingredients and blend together well to make a consistent mixture.

Pop nine muffin cases into a standard sized muffin tray. Evenly spoon the base mixture into the muffin cases, and press the mixture along the bottom and up the sides a little. It doesn't have to be even - in fact I think it looks best when it's a little uneven around the edges!

Pop the muffin tray into the freezer for 5-10 minutes.

While that's in the freezer, make your delicious Mousse filling! Simply blend together all the filling ingredients. (Yep, it's that easy!) Get your muffin tray out of the freezer. The base mixture should have harden up a little, but no need to stress if it's still a little soft.

Poor the Mousse into the cups evenly, and you can give the tray a little shake afterwards to flatten the mixture a bit. Then put the muffin tray into the fridge to set for a least 3 hours! Sprinkle some Cacao nibs on to decorate. This can be done before or after it's set.

Please note : Keep in the fridge and NOT the freezer, that way you'll keep that lovely 'mousse' texture.
And that's all there is to it! I really encourage you to try these!! Being a chocoholic, I'm totally obsessed with them!!

Enjoy!! & have a beautiful day!!

- A M Y  D A V I S

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