For awhile now I’ve been wanting to make something in a chocolate cup and somewhere along the way, I just decided to make this (the flavoring of the mousse was decided on the fact that we ALWAYS have Kahlua on hand because the hubby is an addict). You can also choose to not add Kahlua as the coconut base offers plenty of flavor! This is super easy to make and requires no baking (my favorite kind of dessert). 🙂
Servings: 6 cups
Time from start to plate: 2 hours (most of this time is to refrigerate the cups). Please note, this requires some night-before prep (just refrigerating your coconut milk/cream & freezing your mixing bowl & beaters from your hand mixer).
1 and 1/4 cups of semi sweet chocolate
1 tsp of ground cinnamon
1 13.5-oz can of coconut cream or milk (please refrigerate this overnight)
4-oz of Toffuti cream cheese
1 cup of confectioner’s sugar
1 tsp of vanilla extract
4 tsp of cocoa powder
6 tsp of Kahula
This is how we do:
As I mentioned earlier, you will need to do some prep the night before. Place the can of coconut cream/milk in the refrigerator. Place your mixing bowl and beaters from your hand mixer in the freezer. You can choose to make the choco cups the night before too if you’d like.
To make the choco cups, in a double broiler, melt the semi-sweet chocolate & add the ground cinnamon and mix. If you don’t have a double broiler, you can easily create one at home. Take a pot & add about 1-2 inches of water, and place it over high heat on your stove. Then take a heat-safe glass bowl and put it on top. The bottom of the bowl should not touch the bottom of the pot or the water. When your water starts to boil, add you chocolate into the bowl. Whenever melting chocolate, you always want to do it in a double broiler as it will keep the chocolate melted longer and won’t dry out. Plus, if you melt it right in the pot, you can easily burn your mixture.
Once you’ve got you your cinnamon chocolate mixture together, line a cupcake baking sheet with paper cupcake holders. You want to use paper holders because tin ones will cause the cups to break once they are hard and you are trying to peel them when serving. Using a metal spoon, scoop some melted chocolate into a paper cup and start to spread it along the inside. You’re basically using the paper liner as a mold for your cup. Make sure to make your walls somewhat thick, otherwise when you peel the paper liner later, your choco cup may break. Once you’re done lining the paper cups with chocolate, place in your freezer for at least 45 minutes. You should have enough to make 6 choco cups.
While you wait for your chocolate cups to harden, create your Kahlua mousse. Take your coconut cream/milk out of the fridge and open. You’ll notice that after refrigerating it, the thick fatty cream of the milk separates from the liquid. Scoop this cream out and leave the liquid (you should come out with about a cup of cream). Take your mixing bowl and beaters from the freezer and place the cream in the chilled bowl. On low speed, mix the coconut cream. You have now created vegan whipped cream!! Woo hoo for you! Scoop out half of the cream and set aside. Now add the confectioner’s sugar, Toffuti cream cheese, vanilla extract, cocoa powder and Kahlua. On low speed, mix everything together thoroughly.
Once our choco cups are hard, take them out of the freezer and scoop the Kahlua mixture into each cup. You should have enough to fill to the top of 6 cup. Refrigerate for at least one hour or more.
When ready to eat, remove the paper liner and scoop a dollop of your whipped cream (the other half that you previously set aside) and dust with some cocoa powder. Eat with a smile. 🙂