I recently saw this idea going around. It was the unnatural version. I wanted to DAMify it. These turned out awesome!
These are Two Bite Chocolate Mousse Cups! The Chocolate is melt-in-your-mouth decadent. The Chocolate Whipped Cream is smooth and rich. These are made from all-natural ingredients and are a perfect treat.
These are really great for events because they are single-serving. They look so pretty displayed on a plate. I hope you enjoy this recipe as much as we did!
This recipe is gluten free, vegan, no-bake, dairy free, grain free, simple and fun!
Chocolate Mousse Cups
Prep time: 15 Mintes
Yield: Makes 12 Chocolate Mousse Cups
Edible Chocolate Cup Ingredients:
- 1/2 Cup Coconut Oil (Room Temperature)
- 1/4 Cup Cocoa Powder
- 2 Tbsp Agave Nectar
Chocolate Coconut Mousse Ingredients:
- 1 Can Coconut Cream (Pre-Refrigerated until Whipped Cream Consistency)
- 1/4 Cup Cocoa Powder
- 2 Tbsp Agave Nectar (or Stevia to taste)
Directions:
- Place all chocolate cup ingredients into your food processor and blend until smooth stopping to scrape down the sides.
- Coat silicone mini cup molds with chocolate evenly and until fairly thick (This will make them easier to remove).
- Place coated silicone cups on a plate and into the freezer for at least 10 minutes.
- Place all chocolate whipped cream ingredients into your food processor and blend until smooth.
- Place chocolate whipped cream into a piping bag.
- Remove silicone cups from the freezer, slowly and gently remove the chocolate cups from their molds.
- Place mousse evenly into each chocolate cup.
- Place back into the freezer for a couple of minutes.
- Serve and enjoy!
- Tip – to store keep these in a sealed tight container in the refrigerator.
DAMY Members – 3 Chocolate Mousse Cups are a treat option.
What would be the best substitution for the coconut in this recipe?
Maybe avocado instead of the coconut cream for the mousse… Don’t know about the oil… Maybe avocado oil…
It this recipe there is not sub for the coconut.
Do I whip the coconut cream before adding the other ingredients? And do I not use the liquid?
You can whip it all together! And no, if there is any liquid do not use it.
I tried these and using the silicone cups the chocolate just ran down the side. I tried putting them in the freezer for a minute but still couldn’t get it thick enough to peel off the cups. Maybe foil or paper are better?