saltedchocolatemoussecups

When I was growing up, my favorite part of Easter was the four Cadbury Creme Eggs tucked into my pretty pink basket on Easter morning. Sure, there were other treats. My mom was great about combining candy and gifts in a beautiful way, but all I cared about were those sickly sweet, soft-in-the-center, milk chocolate tooth aches. I waited for them all year. I actually still have fond memories when I see them on grocery store shelves each April (even though I am quite sure if I ate one now it would make me queasy).

Though I have long since given up those sugary eggs, I still love chocolate, and I still love finding a surprise inside of my dessert. These salted dark chocolate mousse cups have a thin layer of crisp, almond crust at the bottom. If you don’t tell your lucky recipients, it’s a lovely little surprise waiting for them as they dig in to this indulgence.

salted dark chocolate mousse cups (with a surprise inside)
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
for the crust
  • 1½ cups almond meal/flour
  • 1 T agave
  • ¼ cup neutral oil
  • ½ t salt
  • ½ t baking powder
for the mousse
  • 2 cups plain, unsweetened almond milk
  • 18 ounces of dark and/or semi-sweet chocolate
  • 1 T instant espresso powder
  • 1 t sea salt
Instructions
to make the crust
  1. Preheat your oven to 350 degrees F.
  2. In a food processor, combine all ingredients until stick and pulling away from the sides (about 10 pulses, don’t over-process).
  3. Press a heaping tablespoon of crust dough into the bottom of 8 paper cups, or small ramekins.
  4. Place all cups on a baking sheet and bake on the center rack for 10-12 minutes until the edges are golden brown.
to make the mousse
  1. Chop the chocolate (or use chips, in the photo I used a combo of dark chocolate bars and semi-sweet chips) and place in a large bowl.
  2. Heat the almond milk in a small sauce pan over medium heat until bubbling (don’t let it get to a full boil).
  3. As the milk warms whisk in your espresso powder and salt.
  4. When milk just stars to boil, pour over your chocolate and let sit for one minute.
  5. Whisk vigorously until smooth and shiny (this mixture will be quite thin, don’t worry!)
  6. Pour chocolate on top of your baked crusts and let cool to room temperature.
  7. Refrigerate for at least four hours to set fully.
  8. Sprinkle with high-quality sea salt or flakes just before serving.

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