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Frozen Chocolate Mousse Cakes

November 9, 2017

 

 

Mini Frozen Chocolate Mousse Cakes

 

Well this is one seriously gorgeous recipe and very versatile too. This mixture can be made into a filling for tarts or makes an amazing icing for the top of cakes.

 

This time we made little frozen cupcakes, by lining a mini muffin tin with plastic wrap and filling the holes with the gorgeous mixture. If you had silicone moulds it would be even easier or even an ice cube tray. 

 

After they had been chilled, they were dipped in a mixture of pumpkin seeds and matcha, coconut and ground cacao nibs.  Truly delectable and very special.

Ingredients (makes 12 mini-cupcakes)

 

zest and juice of 2 oranges

1 cup of dried dates

1 ripe avocado

½ cup good quality cocoa powder

3 tablespoons coconut oil

½ cup almond meal

Method

 

In small sauce pan, place the dates along with the juice from the oranges.

 

Heat gently, and allow the dates to soak up the liquid.

 

Remove from the heat and cool.

 

Place the dates along with the remaining ingredients into a food processor and process on high for 3-5 minutes until smooth and creamy.

 

Line your mini cupcake tin with plastic wrap, or use silicone moulds.

 

Place a heaped tablespoon into each hole and smooth down with the back of a spatula.

 

Place into the freezer for 1 hour until firm.

 

Remove from the moulds and dip into cacao nibs, coconut or matcha powder for a beautiful finish to these delicious taste bombs.

 

These will store for several months in the freezer (if they last that long!)

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