White Chocolate Mousse Vegan Cupcakes Ingredients

6 oz non-dairy white chocolate bars
6 Foil cupcake liners
6 oz vegan white chocolate
4 oz vegan whipped cream (1 2/4 c soymilk, 2/3 c melted margarine – 80% fat is best); warmed
1/4 c apple sauce
3/4 c soy yogurt
1/4 c soy milk

White Chocolate Mousse Vegan Cupcakes Directions

Melt chocolate in the microwave until melted.
Stir until smooth.
Using a small pastry brush; brush chocolate on the entire inside surface of the fluted cup; 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 c 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 apple sauce, soy yogurt, and soy milk into the cooled chocolate to lighten and then fold in the remaining whites.
Fold the whipped cream into the yogurt/milk/apple sauce 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.

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Vegan Cupcakes