Chocolate Mousse Cups

Gluten Free, Wheat Free, Dairy Free, Grain Free

These are really quick to whip up and are great for serving to guests, especially at dinner party’s as they are pre-prepared and ready to just grab and serve. I love serving them with a little bit of ice-cream or cream and some fruit or fruit compote.

Ingredients:
(Makes 10 Cups)

For the Base:

200g Whole Almonds*

100g of Dried Dates

For the Moose:

4 Eggs

125g of 70% Dark chocolate

2-3 tbs of Almond Milk (or regular milk)

* Note: You can swap the almonds for cashews.

Method:

For the Base:

1) Preheat the oven to 180°C (fan oven).

2) Place the almonds in a blender and blend to a fine flour.

3) Add the dates to the almonds and blend until a crumb forms that will stick together when pressed.

4) Grease a bun tin using fry-light spray/oil/ butter.

5) Cut 10 long thin pieces of baking paper and place one piece into 10 slots in a bun tin (this will make it easier to remove the bases).

6) Take a small ball and press it into one of the bun dishes. Using your hands, make a cup shape. Repeat for the remaining batter.

7) Bake in the oven for around 8 minutes (until browned but don’t let them burn).

For the Moose: 

8) Melt the chocolate in the microwave or over a ban marie.

9) Allow the chocolate to cool for a few minutes.

10) Separate the egg yokes and white. Add the yokes to the chocolate.

11) Using a fork, whisk the egg yokes into the chocolate (a thick ganache will form).

12) Add 2 tbs of almond milk to the chocolate. Mix well until fully combined (this will thin it a little).

13) Whisk the egg whites until stiff peaks form.

14) Add a spoon of the egg whites to the chocolate. Mix to loosen the chocolate mixture.

15) Add the chocolate mixture to the egg whites. Fold in using a large spoon.

16) Spoon the moose into the cups.

17) Place in the fridge to set for at least 6 hours.

Serve and Enjoy!

(I served mine with some homemade dairy free ice-cream)