Chocolate Filled Dairy-Free Mousse Cups Recipe
Makes 8 chocolate shells with dairy-free chocolate mousse.
Ingredients
Units
Scale
- 2 cans of coconut milk (refrigerated)
- 1/4 cup unsweetened cocoa powder
- 2 tablespoon or more of maple syrup
- 1/8 teaspoon sea salt
- 8 raspberries ~ For the topping
Instructions
- Refrigerate the cans of coconut milk for at least 4 hours.
- Open the cans and scoop out the cream that is at the top. Discard the coconut water that has separated.
- In a medium sized mixing bowl, place the coconut cream, cocoa powder, maple syrup and salt, and mix together using a whisk.
- Either spoon the mousse into the firm shells or fill a piping bag with the mousse and squeeze into the shells. Top with a fresh raspberry.
- Keep the dessert in the fridge until you are ready to serve them.
