With cherry season at its peak, there’s nothing better to make than these Chocolate Mousse and Cherry Bombs! Smooth, velvety chocolate cashew based mousse topped with fresh cherry jam, covered with dark chocolate and flaky sea salt. The hardest part is letting it set in the fridge!
Chocolate Mousse and Cherry Bombs
Chocolate Mousse
- 1 cup raw cashews
- 1/4 cup coconut oil, melted
- 1/4 cup oat milk
- 3 tbsp maple syrup
- 2 tbsp cacao powder
- 1 tsp vanilla extract
- 1/2 tsp espresso powder
- Pinch of sea salt
Cherry jam
- 1 1/2 cups cherries, pits and stems removed
- 1 tbsp lemon juice
- 1 tbsp chia seeds
- 4 oz vegan dark chocolate, melted
Make cherry jam. Add the cherries and lemon juice to a saucepan and cook on medium heat for 5 minutes until cherries soften and begin to release their juice. Add chia seeds and cook for an additional 5 minutes, stirring occasionally and using a fork to mash down the cherries. Turn off heat and set aside to cool.
To make the mousse, add all mouse ingredients to a blender and blend until smooth. Pour the mousse into silicon ice cube trays and top with cherry jam then place in the freezer for at least 4 hours.
Remove the mousse cups from the freezer and their moulds. Live a small tray with baking paper. Dip each cube into the melted chocolate and allow excess chocolate to run
off. Place on lined tray then repeat with with all cubes. Drizzle the tops with extra chocolate and a sprinkle of sea salt if desired. Set in fridge for 1 hour and enjoy!
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