Super-Cacao, Coconut & Cashew Mousse Cups
Super-Cacao, Coconut & Cashew Mousse Cups

Super-Cacao, Coconut & Cashew Mousse Cups

Wednesday, 14th December 2016

Makes 5 large cups 
For the chocolate: 
  • 1 tbsp vegan vanilla protein powder

For the mousse:
- Place the silicon moulds in the freezer to cool.
-To make the chocolate, heat a saucepan on a low heat and melt the coconut oil. Once melted, add the rest of the ingredients and whisk with a fork until smooth and fully combined. 
- Once combined and fully melted, remove the moulds from the freezer and coat them with a layer of chocolate, ensuring the base and sides are well covered. Repeat for all the moulds and place back in the freezer.
- After 5 minutes the chocolate should have firmed so repeat this process to form a double chocolate layer. Place back in freezer.
- While they are setting start making the mousse filling. 
- To do this, place all the mousse ingredients in a blender and blend until smooth and creamy. 
- Once the cups have set, remove and fill them with the mousse mixture, but be careful not to overfill them as you will be sealing the cups with more chocolate. 
- Place the cups back in the freezer to set again for around 10 minutes, then remove and pour the final layer of chocolate on top to seal them. 
- Set in the freezer for another 10 minutes, then store in the fridge or freezer. 
- Enjoy! 

Written By

Leave your comment

Your email address will not be published. Required fields are marked*

(Leave blank to show as anonymous)
(Required, this will not display)