Summery sweet blackberry coconut cream topped off with a fluffy two ingredient dairy-free dark chocolate mousse. Decadently vegan and paleo!
SPONSORED BY HU
It might only be the first week of June, but this recipe is capturing SUMMER in so many ways.
We’ve got blackberries in their blended-up, beautifully fuchsia form. We’ve got creamy chilly chocolate in whipped chocolate mousse form. We’ve got almost no-heat-required prep, that minute-ish in the microwave to melt the chocolate is the only exception. And we’ve got a swanky, swirly, two-tone jar presentation perfect for impressing any summer party guests or just treating your own fine eyes to.
The Chocolate Mousse
Look, I’m not the biggest aquafaba fan. Sure, it’s cool sometimes. And when it comes to vegan mousse that seems to be the most common way to go. But it can be a little finicky and I wanted this recipe to be SIMPLE.
So instead we’re making chocolate mousse a different way. The Ganache, But Whip It method if you will.
Here’s what you gotta do:
- Step 1: Make dairy-free chocolate ganache by melting chocolate with coconut milk.
- Step 2: Chill ganache until firm. 2-3 hours in the fridge or 1-1.5 in the freezer.
- Step 3: Use a hand mixer to whip the chocolate ganache until creamy and lump free. You do want to work quickly, if you beat it too long it will warm up too much and get soupy.
Since we’ve only got two ingredients at play here, make them two good ingredients. And by that I mean: USE GOOD CHOCOLATE. Something dark and rich and high quality, which of course in my mind can only mean Hu Gems. They taste and melt better than any other in my opinion, no comparison.
I haven’t tested this mousse making method with any other kinds of non-dairy milk. I have made ganache before with almond milk so it may work, but if you are going to give it a shot I recommend adjusting the ratio slightly from 1:1 chocolate to milk to more like 2:1 chocolate to milk (so more chocolate, less milk to maintain the high fat content that makes it thick and creamy).
The Blackberry Cream
Could you fill the jar entirely with chocolate mousse? Absolutely. Would I call you crazy? Absolutely not, it’s that good. But for a swirly summer twist, I prefer layering that dreamy mousse on top of a deliciously fruity berry cream. It’s light, it’s not too sweet, and it compliments the decadence above perfectly.
Of course this part of the recipe works wonderfully with any berry, I plan to make my next batch with blueberries. So use your favorites, or even try a mix!
These cute little cups were my dessert four nights out of five last week, and they made a not-so-smooth week twenty-seven times better.
Cheers to June and summer and chilly choc/berry treats like this!
Blackberry Chocolate Mousse Cups
- Prep Time: 4 hours
- Total Time: 4 hours
- Yield: 4 jars 1x
- Category: chocolate
- Method: no bake
- Cuisine: american
Description
Summery sweet blackberry coconut cream topped off with a fluffy two ingredient dairy-free dark chocolate mousse. Decadently vegan and paleo!
Ingredients
Chocolate Mousse
- 1 cup (240g) full-fat coconut milk
- 1 cup (180g) Hu Gems
Blackberry Cream
- 1 cup (~250g) coconut cream*
- 1/2 cup (70g) blackberries (or any berries)
- 1 tbsp maple syrup
- 1 tbsp lemon juice
Instructions
- Melt the coconut milk with the Hu Gems. Stir until smooth.
- Chill for 2-3 hours until solid to the touch (or freeze to speed it up).
- Puree blackberries with the maple syrup and lemon juice until smooth and not seedy.
- In a large bowl, beat the coconut cream with 2-3 tablespoons of berry puree until creamy and light.
- Spoon blackberry cream into the bottom of four jars, filling each halfway. Swirl in leftover berry puree. Refrigerate
- Beat the chocolate mixture until thick and fluffy with no lumps.
- Spoon on top of the berry layer. Top each jar with a handful of berries.
- Serve immediately, or chill 4-8 hours for a thicker texture (recommended).
Notes
*The solid part from a can of full-fat coconut milk that has been chilled overnight, or you can buy cans of just the cream.
Nutrition
- Serving Size: 1 jar
- Calories: 493
- Sugar: 20g
- Sodium: 8mg
- Fat: 40g
- Saturated Fat: 26g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 5g
Keywords: vegan, paleo, summer, berries, pudding, pots, easy, ganache, healthy, coconut, dairy free
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Making this soon!!
Looks easy, amazing and de-lish!
YAY!! Let me know what you think 🙂
♥️
★★★★★
Hope you try them!
Gimme ALL the berries!! Love this time of year ❤️ I’m so sorry to hear that your week was a bit rough, but I can totally see how these pretty little cups helped to make it better. What a perfect summery treat…it’s the best of both worlds! That chocolate mousse is whipped perfection, and berries + coconut cream…I love that color, by the way 😍 I’m adding this to my “must-make” dessert list for when our crazy weather warms up again 😆 I hope this week is a better one, my dear! 😘❤️💕
Chocolate and berries certainly know how to lighten up most any week at least a little☺️ I want to try it with blueberries soon too, but I’m with you berries are one of the best parts of this time of year. You guys have the most amazing local berries, I’m sad I won’t be able to be up there this month like I had planned to enjoy them. But then again if its cold you say…?🙈😂 Hope you are having a happy week so far too my friend❤️
I try it today it was soo good but I didn’t get mousse texture the chocolate part was too ticky.what can I change to have it like mousse
Hmm too sticky or dense or what exactly was the issue?
This looks delicious but I’m having a hard time understanding the instructions.. Could you clarify; after melting the chocolate into Ganache I should put in into the fridge. Once solid whip it until there are no lumps? Maybe if I tried the recipe it would make more sense but I am confused 🤓
Hi Jess! Sorry if the instructions aren’t clear. So you melt the chocolate and coconut milk together and whisk until smooth, it will be very pourable at this stage since the chocolate is still warm. Then refrigerate so the chocolate cools down and somewhat solidifies, the entire mixture will become the consistency of the inside of a truffle. At that point I use a hand mixer to whip it so its still cold and thick but creamy like mousse. I hope that makes more sense, its all about temperature really 🙂