No-Bake Cherry and Chocolate Mousse Cups

No-Bake Cherry and Chocolate Mousse Cups: A Decadent, Guilt-Free Dessert

Introduction

Craving something rich and indulgent but don’t want to turn on the oven? These No-Bake Cherry and Chocolate Mousse Cups are the perfect treat. Featuring a luscious chocolate mousse made from creamy cashews, a tangy homemade cherry jam, and a decadent chocolate coating, this dessert is a delightful combination of flavors and textures. Best of all, these mini mousse cups are vegan, naturally sweetened, and completely free of refined sugar. Whether you’re making them for a special occasion or just as a guilt-free treat, these mousse cups are sure to satisfy!

Ingredients

For the Chocolate Mousse:

• 1 cup cashews, soaked for 4 hours
• 1/4 cup almond milk
• 3 Tbsp maple syrup
• 2 Tbsp cacao powder
• 1/2 tsp pure vanilla extract
• 1/4 cup (35g) cacao butter buttons

For the Cherry Jam:

• 1 heaping cup cherries, stems and stones removed
• 1 Tbsp water
• 1 tsp chia seeds

For the Chocolate Coating:

• 120g chocolate

Directions

1. Make the Cherry Jam

• Add the cherries and water to a saucepan over medium heat. Cook for 3-5 minutes until the cherries soften and release their juice.
• Stir in the chia seeds and continue cooking for an additional 5 minutes, stirring occasionally.
• Remove the pan from the heat and allow the jam to cool. The chia seeds will thicken the jam as it cools.

2. Prepare the Chocolate Mousse

• Melt the cacao butter in a heatproof bowl using the Bain Marie method (placing the bowl over a pot of simmering water).
• Once melted, set aside to cool slightly.
• In a blender, combine the soaked cashews, almond milk, maple syrup, cacao powder, and vanilla extract. Blend until the mixture is smooth and creamy.
• With the blender running, slowly add the melted (but cooled) cacao butter to the mixture until it is fully incorporated and silky smooth.

3. Assemble the Mousse Cups

• Divide the chocolate mousse mixture evenly into 12 mini muffin cups. If possible, use a silicone tray for easier removal later.
• Spoon a small amount of the cooled cherry jam on top of each mousse cup.
• Place the tray in the freezer and let the mousse cups freeze for at least 4 hours until they are firm.

4. Create the Chocolate Coating

• Melt the chocolate in a heatproof bowl using the Bain Marie method.
• Remove the frozen mousse cups from the silicone mold. Dip each mousse cup into the melted chocolate, using two forks to help coat the cups evenly.
• Allow the excess chocolate to drip off before placing the dipped mousse cups onto a tray lined with baking paper.

5. Set and Store

• Refrigerate the mousse cups for 1 hour to allow the chocolate coating to set.
• Store the mousse cups in an airtight container in the fridge for up to one week, or in the freezer for up to one month.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Freezing Time: 4 hours
• Total Time: 4 hours 25 minutes
• Servings: 12 mini mousse cups
• Calories: 160 kcal per cup

Tips for Success

• Cashews: Make sure to soak your cashews for at least 4 hours (or overnight) to achieve the creamy texture for the mousse. Soaking softens them and makes them easier to blend.
• Chocolate Coating: Be patient when dipping the mousse cups in chocolate. Use two forks to help drip off excess chocolate for a smooth finish.
• Storage: If you plan to store them in the freezer, allow the mousse cups to thaw slightly before serving for the best texture.

Final Thoughts

These No-Bake Cherry and Chocolate Mousse Cups are a decadent yet healthy treat that’s perfect for any occasion. With their rich chocolate mousse, tangy cherry filling, and smooth chocolate coating, they strike the perfect balance between sweet and tart, creamy and crisp. Plus, being vegan and naturally sweetened makes them a guilt-free indulgence that you can enjoy anytime. Whether you serve them at a dinner party or keep them in your freezer for when a craving strikes, these mousse cups are sure to impress!

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