Recipe courtesy of Chloe Coscarelli
Chocolate Mousse served in Edible Chocolate Dessert Cups with Raspberry Sauce
Total:
12 hr 35 min
Prep:
20 min
Inactive:
12 hr
Cook:
15 min
Yield:
12 servings
Level:
Easy
Total:
12 hr 35 min
Prep:
20 min
Inactive:
12 hr
Cook:
15 min
Yield:
12 servings
Level:
Easy

Ingredients

Chocolate Cups:
  • 1 1/2 cups semi-sweet chocolate chips (non-dairy)
Chocolate Mousse:
  • 1/2 cup non-dairy milk
  • 1 teaspoon instant espresso powder, optional, preferred for richer chocolate flavor
  • 1 cup non-dairy semi-sweet chocolate chips
  • 1 (13.5-ounce) can coconut milk, chilled
  • 1/2 cup organic powdered sugar
Raspberry Sauce:
  • 1 (12-ounce) bag frozen raspberries or 2 cups fresh raspberries
  • 1/2 cup agave nectar
  • 2 tablespoons water
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon salt

Directions

For the chocolate cups: Melt the chocolate over a double boiler until smooth. Line a 12-cup cupcake tray with paper liners and scoop approximately 1 tablespoon melted chocolate into each cup. Use a pastry brush to evenly coat each cupcake liner and paint the chocolate up the sides of each liner, stopping about 1/2-inch/1 cm from the top. Freeze the tray for several hours or overnight. Peel off the cupcake liners and store the chocolate cups in the freezer.

For the chocolate mousse: In the interim, whisk the milk and espresso in a medium-size saucepan over medium heat. Once the espresso is incorporated, add the chocolate chips and whisk over low heat until the chocolate is melted and smooth. Pour the mixture into a large bowl, let cool, and then chill in the refrigerator until cool to the touch, about 15 minutes.

Scrape the cream from the top of the coconut milk can into the bowl of the chilled stand mixer. Add the powdered sugar and beat for 1 to 2 minutes, until fluffy. Add the cooled chocolate mixture to the stand mixer and beat on low speed until incorporated. Let chill covered, in the refrigerator overnight. Serve the mousse in the chocolate cups. 

For the raspberry sauce: In a medium saucepot cook the raspberries, agave and water over medium heat for about 15 minutes, or until thick and saucy. Remove from the heat and stir in the lemon juice and salt. Let the mixture cool, then store in the refrigerator. Use the sauce to garnish the mousse or the plate!

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