Chocolate Truffle Mousse with Cranberry Splash

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Chocolate Truffle Mousse with Cranberry Splash by Zel Allenchoc-mousse

Mousse:

2 cups water
1 cup cashews
1/3 cup coconut cream or full-fat coconut milk
Raw, organic sweetener (to taste)
1.5 tsp vanilla extract
1/2 tsp ground cinnamon
8 oz unsweetened vegan chocolate or cacao nibs

 

Splash:

1.5 cups fresh cranberries
1.5 cups water
Raw, organic sweetener (to taste)
8 small sprigs fresh mint leaves for garnish

Place water and cashews into a blender. Process for 1 to 2 minutes until smooth and creamy, stopping occasionally to scrape down the blender. Add the coconut cream, vanilla extract and cinnamon. Add sweetneer to taste. Set aside mixture in blender.

2. Put the chocolate in a saucepan. Cook and stir over the lowest heat for 1 to 2 minutes, or until the chocolate is completely melted. Add the melted chocolate to the blender. Blend until the mousse is smooth and creamy, stopping occasionally to scrape down the blender. Spoon the mousse into small dessert cups or long-stemmed glasses to within 1/2 inch of the top. Chill for 8-12 hours to firm. Wash and dry blender jar.

3. To make the splash, combine the cranberries, water and sweetener in a saucepan (taste and add until sweet enough). Then bring to a boil uncovered. Decrease heat to simmer 15 minutes.

4. Let cool for 10 minutes. Transfer the cranberry mixture to a blender. Blend until smooth, stopping occasionally to scrape down the blender. Pour the cranberry mixture into a small pitcher or serving bowl and chill for 8 to 12 hours. Because of its natural pectin, it will firm when refrigerated.

5. To serve, stir splash vigorously and spoon over the chocolate truffle. Top with mint garnish.

1 COMMENT

  1. Instructions in step one is partially cut off. I could figure it out, but wanted to let you know so you can fix it for future readers.

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