Chili Choc Mousse Creams

Oh man, the most subtle kick of cayenne and the most amazing aroma of chocolate. ‘Tickles the taste buds’ would be the most appropriate way to describe it.

I am in chocolate heaven for real, here. I was messing around in the kitchen, half awake and whipped these little discs of metabolism boosting greatness. The best thing about them is if you don’t like chili (its very subtle in these, I would try it) but you can just leave it out.

You will need some silicon molds for this, I have small cup cake molds I use. Which made 20 discs.

In a high powered blender add;

1/2 tin Coconut milk – tinned, the cream on top.

75g Cashews – soaked

1 tbs Balsamic Vinegar – to bring out the chocolate flavour

2.5 tbs Maple Syrup

1 tsn Vanilla

40g Cacao

Divide the cream evenly between your molds and put in the freezer to set.

Dipping chocolate;

1/2 cup coconut oil or cacao butter

1/4 maple syrup

25 g Raw cacao

1 tsn Vanilla

**pinch of cayenne – you can add it here or simply sprinkle the tiniest amount on the top like I have done. Depends on how spicy you like it.

Once set, remove the disc of frozen chocolate cream. Dip each one in the dipping chocolate and set on a tray lined with parchment paper and put back in the freezer to set. * shouldn’t take long. Then they will probably take bout 10 mins to defrost to the point where you can eat them.

With the remaining chocolate, I put into little chocolate molds and made chocolate. Or you can put it in the fridge or freezer to use next time you need chocolate to dip anything in.

 

 

 

 

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