This post is in collaboration with Foodin. First of all, Happy Easter to all of you celebrating, hope you have a wonderful Holiday filled with good food and chocolate eggs. For me, Easter represents the first glimpse of spring, most often spent in the countryside together with the family and of course lots and lots of chocolate. This year I wanted to try making my own chocolate eggs, and it was so easy. They look so incredibly cute and can be filled with whatever you want, more chocolate, ice cream, or in my case, a super-delicious coconut-lime mousse. This Easter dessert is free from refined sugar and gluten.
How to make chocolate cups
These cups are really so simple to make, all you need are small balloons and melted chocolate, and some patience. I used water balloons, but you can use regular ones as well, depending on how big cups you want. The size of the balloon will determine the size of the cup. I recommend making them relatively small, especially if you decide to fill them with the mousse, as they can otherwise be quite heavy to eat if made too big. To make the cups, you melt the chocolate according to the recipe, adding coconut oil will make it stabilize the cups. Spoon small circles of the chocolate on a baking sheet, this makes the bottom of the cup. Dip the balloon approximately halfways in chocolate, take up and dip again a few times to make them a bit thicker. Place the balloon on the small circle of chocolate, and repeat the process for the rest of the balloons. Place in the fridge for a minimum of 2 hours, preferably overnight. Take out your cups and with a needle, carefully pop the balloon and remove from the chocolate and voilá, your chocolate cups are ready. Keep them in the fridge until you fill them with mousse or eat them.
Hope you like it,
Michelle
Check out these healthy Foodin treats as well (H3)
Nothing makes me happier than seeing your creations. Please use the #justanotherfoodiegramrecipe or tag me @justanotherfoodiegram on Instagram in the pictures or in the story if you try out any of my recipes ❤️
Chocolate cups with coconut-lime mousse
- April 3, 2021
- 4
- 1 hr
- Print this
Ingredients
- Chocolate cups:
- 2 dl Foodin Dreamy Dark 72% chocolate
- 1 tbsp Foodin coconut oil
- 4 water balloons
- Coconut-lime mousse:
- 1 can Foodin coconut milk
- 2 + 2 tbsp Foodin agave syrup
- 1 lime zest + juice
- 1/2 tsp Foodin bourbon vanilla powder
- 2 egg whites
- Topping:
- 5 tbsp Foodin coconut shaves
- Foodin raw chocolate
- Easter eggs
Directions
- Step 1
- Start by filling the water balloons with air until the desired size, I recommend using a pump and make them quite big. The size of the balloons will determine the size of your chocolate cups.
- Step 2
- Melt the dreamy chocolate and coconut oil in a pan or over hot water and let it cool a bit before you dip the balloons, otherwise, they might pop.
- Step 3
- Take a spoon and scoop a small circle onto a baking sheet covered pan, this will become the bottom of the cup. Thereafter dip the balloon in the melted chocolate a few times, and place it on the small chocolate circle. Repeat with all the balloons. Place the pan in the fridge and let cool 2h minimum or preferably overnight. Pop the balloon with a needle carefully and remove the balloon from the chocolate.
- Step 4
- Place the coconut milk in the fridge the day before as it is easier to separate the coconut cream when it’s cold. Place the coconut cream in one bowl, add 2 tbsp of agave syrup and vanilla powder, and whip until stiff. P.S. It will not become as stiff as regular whipped cream.
- Step 5
- Add the zest of 1 lime and the juice of 1/2-1 the lime into the whipped coconut cream.
- Step 6
- In another bowl, place the egg whites along with 2 tbsp agave syrup and whip until fluffy and you can turn the bowl upside down without anything falling out.
- Step 7
- Carefully combine the whipped egg whites with the coconut cream mixture, do not over blend!
- Step 8
- Fill your chocolate bowls with the coconut-lime mixture and place in the fridge for a minimum of 2 hours. It will turn into a lovely fluffy mousse in the fridge.
- Step 9
- Toast some coconut shaves in a dry pan and top your dessert with these, easter eggs and chopped raw chocolate.
- Step 10
- Enjoy the cutest Easter dessert!
