No Bake Cherry + Choc Mousse Cups by @panaceas_pantry
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1 cup cashews, soaked 4 hours
1/4 cup almond milk
3 Tbsp maple syrup
2 Tbsp cacao
1/2 tsp pure vanilla extract
1/4 cup (35g) cacao butter buttons (or any cacao butter, just use the weight measurement if you’re using chunks)
1 heaping cup cherries, stems and stones removed
1 Tbsp water
1 tsp chia seeds
120g chocolate of choice
1. Make cherry jam. All the cherries and water to a saucepan and cook on medium heat for 3-5mins on until cherries soften and begin to release their juice. Add chia and cook a further 5 mins
2. Make mousse. Melt cacao butter in a heat proof bowl. Once liquid, remove from heat and set aside to cool. Add remaining mousse ingredients to a blender and blend until smooth. With the blender running, stream in melted (and cooled- it should be warm, not hot) cacao butter and continue to blend until completely incorporated.
3. Pour mousse batter between 12 mini muffin trays. I used a silicone tray for this- which I recommend. Top with cherry jam then place in the freezer for 4+ hours.
4. Melt chocolate in a heat proof bowl, Bain Marie style. Once melted, remove from heat. Remove the mousse cups from the freezer and their moulds. Live a small tray with baking paper. Dip each cup into the melted chocolate. I use 2 forks to do this, and allow excess chocolate to run off the dipped cup into the bowl. Set in fridge for 1 hour
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