Dark Chocolate Gluten Free Mousse Cups

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Gluten free chocolate mousse cups
Gluten free chocolate mousse cups photography by Jeff Rasmussen
Prep time: 4 hrs 0 min
Cook time: 9 mins
Calories: 148

This recipe was originally published in 2014.

This easy mousse contains good-for-you coconut milk and dark cocoa and tastes utterly sinful. Spoon it into individual parfait dishes and top with red berries and whipped topping or serve it in Cookie Cups for a special treat.

For Egg-Free Cookie Cups, omit 1 egg. Combine 1 tablespoon flax meal with 3 tablespoons hot water. Let cool. Use this mixture to replace 1 egg in step 1.

TIP: To make chocolate lace hearts, pour melted chocolate chips into a decorating pen and “draw” small hearts on a piece of parchment paper. When cool, lift hearts gently from the parchment and arrange them decoratively on each mousse cup. DecoMax Decorating Pen (12-ounce, $25) is available at lekueusa.com.

Yields 20 servings

Ingredients

  • 1 (14-ounce) can coconut milk (14-18% fat, not lite)
  • 5 tablespoons unsweetened cocoa powder
  • 6 tablespoons sifted confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • Whipped topping of choice, for garnish, optional
  • Red berries, for garnish, optional
  • ½ cup non-hydrogenated shortening or coconut oil
  • 1 cup palm sugar or granulated sugar
  • 1 large egg
  • ¼ cup milk of choice
  • 1 teaspoon pure vanilla extract
  • 2¼ cups Jules’ homemade gluten-free all-purpose flour blend, more for dusting
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • Decorative sprinkles or colored sugar, optional

Directions

1Cream together shortening and sugar until very fluffy. Add egg, milk and vanilla, beating until combined. Add flour blend, baking powder and salt, mixing until blended and dough is formed.

2Shape dough into a ball, wrap tightly with plastic wrap and refrigerate or freeze until cold and no longer sticky, at least 2 hours.

3Preheat oven to 375°F. Lightly grease the cups of 2 muffin tins.

4Lightly dust work surface, a rolling pin and cookie cutters with gluten-free flour. Roll dough out to a thickness of about 1/8 inch. Using a cookie cutter at least 3 inches in diameter, cut dough into circles or daisy shapes.

5Gently press dough shapes into prepared muffin tins. Place in preheated oven and bake 8 to 9 minutes. Remove before cookie cups brown and get crunchy.

6Place muffin tins on wire racks to cool for 5 minutes. Then gently remove cups and let cool completely on wire racks.

7Refrigerate the can of coconut milk overnight to chill thoroughly. Do not shake the can. Open the can and skim the solid cream off the top. There should be about 1 cup. (Set remaining coconut water aside for another purpose. It’s delicious in smoothies.)

8Place coconut cream, cocoa, sugar and vanilla in a mixing bowl and whip until smooth using the whisk attachment of an electric mixer.

9Fill baked cooled cookie crusts with the dark chocolate mousse. Top with decorative sprinkles, if using.

1 serving contains 148 calories, 6g total fat, 3g saturated fat, 0g trans fat, 11mg cholesterol, 111mg sodium, 24g carbohydrates, 0g fiber, 10g sugars, 1g protein.

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