Healthy Chocolate Crackle Mousse Cups
Noa's Healthy Eats brings you this delicious treat combining two favourites Chocolate Crackle and mousse, you can't go wrong!
Equipment
- 6 cup silicone muffin mould
- Spatula
- Whisk
Ingredients
For the crackle base
- 25 g puffed quinoa or rice puffs can be used
- 50 g cooking chocolate for melting
- 50 g brown rice malt syrup
- 1 tbs cacao
For the mousse topping
- 50 g cream cheese
- 60-70 ml canned coconut milk cream.
- 40-45 ml maple syrup
- 40 g Chocolate Protein Powder (sugarfree) 28 By Sam Wood
- 1 tsp vanilla
- 1 tbs cacao
Instructions
For the crackle base
- Melt the chocolate
- Add in remaining ingredients
- Press in 6 silicone muffin moulds flattening with a spatula.
- Refrigerate while you make the mousse layer.
For the mousse
- Soften cream cheese for 15 seconds in the microwave
- Add in remaining ingredients
- Whisk until mousse like consistency.
- Spoon equally on onto crackle base.
- Refrigerate to set for a few hours in the freezer for best results, then pop them out to decorate with nuts & chocolate if desired
- You can defrost to eat straight away, or refrigerate until you're ready so it maintains it's mousse-like consistency.
Notes
For best results freeze, pop out once frozen and decorate with optional nuts & dark chocolate if desired. Then keep in the refrigerator until you're ready to eat so they maintain their mousse-like consistency. Can be stored in the fridge for up to 5 days.