6 oz non-dairy white chocolate
6 foil cupcake liners
6 oz vegan white chocolate
4 oz vegan whipped cream
1/4 cup applesauce
3/4 cup non-dairy yogurt
1/4 cup soy milk (or other non-dairy milk)
Melt chocolate in the microwave. Be careful, because chocolate will burn very easily! Heat for thirty seconds, then stir. Keep heating the chocolate ten seconds at a time, stirring after each time, until melted.
Stir until smooth.
Using a small pastry brush, brush chocolate on the entire inside surface of each cupcake wrapper, being certain to get into each pleat.
Opt for a second or third coat of chocolate if you aren’t sure you got all places covered.
Put in the freezer to harden.
Remove the cups one at a time and very carefully peel off the foil, trying to handle as gently as possible.
If the chocolate breaks and the foil is still intact, just brush some more chocolate over the break and return to the freezer to harden.
This sounds a lot more difficult than it actually is.
Keep cups in the freezer until you fill them with the mousse.
Melt chocolate in top of double boiler.
When melted, add warmed cream and stir until mix is smooth.
Remove from heat and cool to room temperature.
Mix 1/3 of the applesauce, soy yogurt, and soy milk into the cooled chocolate to lighten.
Fold the whipped cream into the yogurt/milk/applesauce mixture and chill in the refrigerator until set.
Gently spoon the mousse into the chocolate cups; garnish with non-dairy chocolate curls or grated non-dairy dark chocolate.