Raspberry-Topped Cashew Chocolate Mousse Cups
4.8(738 ratings)Cashews make a mousse that is fuller and rounder than avocado, with a faintly sweet, nutty background. Melted cacao butter helps it set to a soft, creamy spoonable texture in the fridge. A crown of raspberries adds acidity and color. Prepare the cups a day ahead and top them only when you are ready to serve.
- Hands-on
- 20 min
- Chill
- 2 hr
- Total
- 2 hr 20 min
- Serves
- 4
- Level
- Easy
Method
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Step 1: Blend the cashews, cacao powder, date paste, almond milk, vanilla and salt until there is no graininess left when you rub a little between your fingers.
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Step 2: Add the melted cacao butter and blend again briefly to combine without heating the mixture.
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Step 3: Divide the mousse among four small cups or glasses and chill for 2 hours, covered, until softly set.
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Step 4: Top each cup with a small heap of raspberries, placing a few points-up around the edge so they stand tall.
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