Chocolate Pistachio Mousse cups
Author: Neta Cooks
Recipe type: Vegan
Serves: 4
- 10 petit beurre cookies
- 400 ml coconut cream
- 20 gr dark chocolate
- 1 tbs pistachio paste
- Refrigerate the coconut cream overnight.
- In a food processor grind the petit beurre cookies.
- With a teaspoon divide the crushed cookies onto bottom of serving cups.
- Melt the chocolate in the microwave, in 30 sec intervals until smooth, and let cool.
- Take the coconut cream out of the fridge, quickly flip the can. Open the can and carefully remove the liquid part.
- Transfer the solids into a medium bowl and whisk with a hand mixer. Keep whisking until small stiff peaks are formed.
- Divide the mass to two equal parts.
- Keep whisking one batch, slowly adding in the melted chocolate, keep whisking until chocolate is well blended, and place in the fridge.
- Start on the second batch whisking and adding the pistachio paste, until well incorporated. Place in the freezer for 20 min.
- Fill pastry bags with each flavor mousse.
- Pipe a chocolate layer on the crushed cookies.
- Pipe pistachio mousse on top of chocolate layer.
- Top up with another chocolate layer.
- Sprinkle with some more crushed cookies.
Recipe by Neta Cooks at https://netacooks.com/chocolate-pistachio-mousse-cups/
3.5.3208