Hi!
If you haven’t made Xmas gingerbread or Xmas cheesecake, don’t worry, this recipe will be super quick and simple and will delight your guests with its taste and appearance – Mini Cupcakes with Filling in Choco Mousse and cream.
Delicious fruit-based food with chocolate mousse and cream as delicate as a cloud, giving a truly wow taste.
One thing you will definitely need is molds, but you can of course use any mold you like.
Ingredients:
- 5 eggs
- 50g erythritol
- 75g butter Ghee / or a normal howler, but it should be at least 82%
- 50g coconut flour
- 1 teaspoon of vanilla extract
- 1 teaspoon of gluten-free baking powder
- 100g sugar-free jam / marmalade
Homemade jam – you can use store-bought
- 100g of frozen blueberries
- 30g xylitol powder/or other sweetener – honey will also be great, but add it once the fruit is crushed
- 12g of gelatin soaked in water
Topping:
- 50g dark chocolate 90%
- 50ml lactose-free cream / vegan cream
- Yogurt + coconut
Instructions:
Place the frozen blueberries, sweetener and vanilla extract in the pot (if you decide to use honey, add it when the fruit is already crushed – so it doesn’t burn). Set the jam aside to cool down.
Separate the whites from the yolks. Beat the egg whites with a pinch of salt until stiff. finally add erythritol. Add the yolks and continue mixing, add ghee (melted). In a separate bowl, mix the dry ingredients, add them to the dough and combine. Place the first layer of dough in the form, add the sugar-free jam / marlada and cover with the next layer.
Each cake should weigh 60g. Bake at 160°C for 30 minutes
When the cupcakes have cooled down, use a pastry bag and a metal tip to bake them, or use a larger syringe which will also work well. Stuff from the bottom in two places
Heat the vegan cream in a pot, add the dark chocolate, wait until it cools down a bit and pour it over the Cake. In a small bowl, mix 4 large tablespoons of natural yogurt and add coconut. Decorate the cake.
Enjoy !
