Blackberry Chocolate Mousse Cups

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

★★★★★ 5 from 1 reviews

• Author: Natalie
• Prep Time: 4 hours
• Total Time: 4 hours
• Yield: 4 jars 1x
• Category: chocolate
• Method: no bake
• Cuisine: american

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Description

Summery sweet blackberry coconut cream topped off with a fluffy two ingredient dairy-free dark chocolate mousse. Decadently vegan and paleo!

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Melt the coconut milk with the Hu Gems. Stir until smooth.
2. Chill for 2-3 hours until solid to the touch (or freeze to speed it up).
3. Puree blackberries with the maple syrup and lemon juice until smooth and not seedy.
4. In a large bowl, beat the coconut cream with 2-3 tablespoons of berry puree until creamy and light. 
5. Spoon blackberry cream into the bottom of four jars, filling each halfway. Swirl in leftover berry puree. Refrigerate
6. Beat the chocolate mixture until thick and fluffy with no lumps.
7. Spoon on top of the berry layer. Top each jar with a handful of berries.
8. Serve immediately, or chill 4-8 hours for a thicker texture (recommended).

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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.

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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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