Chocolate Espresso Mousse Cups

I made these easy mousse cups as an Easter treat for my family and they were divine!

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Ingredients

Recipe serves 6

• 4 large egg yolks

• 3 tbsp granulated sugar

• 1 cup dairy free half & half cream (I used Silk brand)

• 3 oz milk chocolate, chopped (90g bar)

• 3 oz dark chocolate, chopped ( 90g bar)

• 3 tbsp of brewed espresso

• 1 tsp vanilla extract

• pinch of salt

• coconut whipped topping (255g tub)

• candy sprinkles

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Preparation

In a bowl, add egg yolks and sugar. Beat on medium-high speed with an electric mixer, until thickened.

In a medium pot, heat cream on low heat just until it reaches a simmer, then slowly whisk half of the cream into the yolk-sugar mixture to temper it. Slowly add the remaining hot cream. Transfer the mixture back into the pot and cook, stirring until thickened, about 5 minutes. Do not boil.

In a large bowl, add the chopped chocolate and espresso. Pour the cream mixture over it. Stir until the chocolate is all melted and smooth. Add vanilla and salt and stir until combined.

Cover with plastic wrap, placing the plastic wrap directly touching the chocolate to prevent a hard film from forming.

Refrigerate until cold, about 2 hours.

Remove from the refrigerator and gently fold in half of the coconut whipped topping into the chocolate.

Spoon the mousse into a piping bag, and pipe the mousse into 6 mini cups. Top with a dollop of the remaining coconut whipped.

Add sprinkles of your choice, and refrigerate for about an hour or until set.

ENJOY!