Tuesday, 20 December 2016

Mocha mousse tartlets

Vegan, wheat-free, gluten-free, low sugar
5 days to go and what better way to get ready than with some delicious mocha mousse tarts!
Coffee and chocolate go together like a dream and these mousses sit on top of a dark chocolate disk.
These little desserts are the perfect party food! They would make adorable after dinner treats. They are packed full of rich coffee & chocolate flavour to create a delicious mocha tart.
I have used the Divine dark chocolate to make the chocolate disks extra luxurious and dark. I also love the hint of pink Himalayan salt, yum! It really gives them a lovely flavour. 

Makes- Approximately 10 tarts
...
Chocolate base
-3-4 large dairy-free chocolate bars

Ingredients for the mousse
-1 can of coconut milk
-2 tablespoons of cocoa or cacao powder
-2 tablespoons of coffee powder (i used espresso)
-1 teaspoon of brewed coffee
-1 tablespoon of maple syrup 

Decorations
-Coffee beans
-Coffee granules 
-Vegan sprinkles (optional)
...

*TIP- You will need to refrigerate 1 can of coconut milk overnight*

Make the bases
Step 1- Create a ban marie, and allow the chocolate to melt until smooth.
  You can make your own dark chocolate.
Get my recipe here, or you can use a dark chocolate bar, the choice is yours.
I used Divine with pink salt chocolate.

Step 2- Pour the melted chocolate into cupcake cakes and tap on the worktop to remove any air bubbles. 
Pop them into the freezer to set.
Make the mousse
Step 1- Tip the can of coconut milk upside down and then open the can of chilled coconut cream and carefully drain out the clear liquid, we only want the white cream!!!
Transfer the cream into a bowl and using an electric mixer/food processor, whisk the coconut cream along with the cocoa, espresso, brewed coffee and syrup.
Step 2- Transfer the mousse into a piping bag, fitted with a large star tip nossle and pip a large star to the chocolate bases.
Decorate with coffee beans, a sprinkle of coffee powder or cacao/cocoa powder or even get festive with some sprinkles (just make sure they are vegan)

Step 3- Pop the mocha tarts into the freezer and allow to set fully. 
This will take around 1 hour.

Keep stored in the freezer and allow to stand at room temperature for 5 minutes, then enjoy! 

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