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Vegan Chocolate Beetroot Cake

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  If you think vegetables don’t belong in cake, this Vegan Chocolate Beetroot Cake will change your mind. The earthy sweetness of fresh beetroot adds incredible moisture and a subtle depth of flavor, perfectly complementing the rich cocoa. Best of all, this indulgent dessert is completely plant-based — no dairy, no eggs, just wholesome, delicious ingredients. This cake is perfect for birthdays, afternoon tea, or as a guilt-free treat for chocolate lovers. The beets not only keep the cake moist but also add natural nutrients, making it a slightly healthier option without compromising on flavor or texture. Serve it plain, with vegan chocolate frosting, or a dusting of powdered sugar for a stunning presentation. Ingredients For the Cake: 2 medium beetroots (about 200g), cooked and pureed 1 1/2 cups (190g) all-purpose flour 1 cup (200g) granulated sugar or coconut sugar 1/2 cup (50g) unsweetened cocoa powder 1 tsp baking powder 1/2 tsp bakin...
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Dark Chocolate Mousse in Edible Cups

Dark Chocolate Mousse in Edible Cups


Looking for a dessert that's both elegant and fun to serve? This Dark Chocolate Mousse in Edible Cups is a luxurious treat with a playful twist! Rich, velvety mousse is spooned into edible chocolate or cookie cups, making it a perfect no-dish, all-delicious dessert for parties, date nights, or any time you want to impress.

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Ingredients:


For the mousse:

  • 200g (7 oz) dark chocolate (60–70% cocoa), chopped

  • 2 tablespoons unsalted butter

  • 3 large eggs, separated

  • 2 tablespoons granulated sugar

  • 1 cup (240ml) heavy cream

  • 1 teaspoon vanilla extract

  • Pinch of salt

For the edible cups (choose one option):

  • Store-bought chocolate dessert cups

  • Homemade chocolate cups using balloons or silicone molds

  • Cookie cups (sugar cookie or chocolate chip dough baked in muffin tins)

Dark Chocolate Mousse in Edible Cups


Preparation:


1. Make the chocolate mousse:

  • In a heatproof bowl, melt dark chocolate and butter over a pot of simmering water (double boiler). Stir until smooth and let cool slightly.

  • In another bowl, beat egg yolks with sugar until pale and thick. Stir in the melted chocolate and vanilla.

  • In a clean bowl, whip heavy cream until soft peaks form.

  • In a separate clean bowl, beat egg whites with a pinch of salt until stiff peaks form.

  • Gently fold the whipped cream into the chocolate mixture, then fold in the beaten egg whites in batches. Chill the mousse for at least 2 hours.

2. Prepare the edible cups:

  • Option 1: Use ready-made chocolate cups for easy serving.

  • Option 2: For homemade chocolate cups, dip small water balloons in melted chocolate, chill until set, then pop and remove the balloon.

  • Option 3: Bake cookie dough in muffin tins to create cup shapes — cool completely before filling.

3. Assemble the dessert:

  • Spoon or pipe the chilled mousse into the edible cups.

  • Garnish with whipped cream, fresh berries, chocolate shavings, or mint leaves if desired.


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