Tart cherry jam and silky chocolate mousse are coated in a chocolate shell. These mini desserts are irresistible, it's hard to eat just one. Stash some in your freezer for a quick grab when your sweet tooth kicks in!
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- 1 cup cashews, soaked for 4 hours
- 1/ 4 cup almond milk
- 3 tablespoons maple syrup
- 2 tablespoons cocoa powder
- 1/ 2 teaspoon pure vanilla extract
- 1/ 4 cup cacao butter buttons
- 4 ounces vegan chocolate
- 1 heaping cup cherries, pitted, stems removed
- 1 tablespoon water
- 1 teaspoon chia seeds
Make the cherry jam. Add the cherries and water to a saucepan and cook on medium heat for 3-5 minutes or until cherries soften and begin to release their juice. Add chia seeds and cook 5 minutes more, stirring occasionally. Turn off heat and set aside to cool.
Make the mousse. Bring 1-2 inches of water to simmer in a saucepan. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl doesn't touch the water. Gently melt the cacao butter in the bowl. Remove from heat and set aside to cool.
Add all remaining mousse ingredients (except for the chocolate) to a blender and blend until smooth. With the blender running, stream in melted, cooled (should be warm to the touch) cacao butter and continue to blend until completely incorporated. Use the blender tamper if necessary.
Divide the mousse among 12 silicone mini muffin cups. Top with the cherry jam and freeze for at least 4 hours.
Melt the chocolate using the same method as the cacao butter. Remove the mousse cups from the freezer.
Line a small tray with parchment paper. Remove the frozen mousse from each mold and dip into the melted chocolate using two forks and allowing excess chocolate to run off. Repeat with all the cups.
Refrigerate for 1 hour to set, then store in an airtight container in the fridge (up to one week) or freeze (up to one month).