Chocolate Mousse Cups Recipe | Love Cocoa Chocolate Video Recipes

Chocolate Mousse Cups Recipe | Love Cocoa Chocolate Video Recipes


We have teamed up with Nadia’s kitchen to bring you some delicious chocolate mousse cups that are both rich and light at the same time! The base is a mixture of oats, cocoa and maple syrup. It’s so simple but results in the most delicious rich and dense crust.

The filling is a simple chocolate mousse made using soft tofu (great source of protein), maple syrup and melted 70% dairy-free organic dark chocolate.

For the base
115g oat flour (make your own by blending plain oats into a fine flour in the food processor) – use gluten-free if allergic/intolerant
58g cocoa powder
1/4 tsp salt
4 tbsp maple syrup
2 tbsp coconut oil, melted
For the chocolate mousse
150g soft tofu
40g Love Cocoa Maldon Sea Salt 70% dark chocolate
1-2 tbsp maple syrup

To make the base – In a large bowl, mix together the oat flour, cocoa and salt. Add in the maple syrup and coconut oil and mix well.

Divide the mixture equally between a 12 mini muffin tray. Freeze for 30 minutes to set.

To make the mouse – add the tofu to a food processor and blend until smooth.

Break up the chocolate into a heatproof bowl and melt over a pan of gently simmering water.

Pour the chocolate into the food processor and add in the maple syrup. Blend until smooth.

Refrigerate for 30 minutes.

Transfer the mousse mixture into a piping bag and start piping into the base.

Decorate the tarts with whatever you like! I used freeze dried raspberries.