Chocolate Berry Cups

Directions

1. Start by making the strawberry mousse. Add the desiccated coconut to a powerful blender and blend on high power for 6-8 minutes, until it forms a smooth butter. You will need a really strong blender for this, but not to worry if the coconut does not break down to a butter, the mousse will just be more textured.
2. Remove the desiccated coconut from the blender and set aside. Add the strawberries to the blender along with the coconut cream and vanilla essence, and blend on high power for 4-5 minutes, until smooth, creamy and evenly pink in colour.
3. Remove from the blender and combine with the desiccated coconut butter. Place in the fridge for at least 30 minutes to thicken, but longer (1 hour + or overnight) is ideal.
4. Meanwhile, melt the chocolate with the coconut oil in a microwave-proof dish.
5. Place the empty muffin cases on a muffin tray, and spoon some of the melted chocolate into each of the cases until even and less than ½ cm thick. Pop in the fridge for at least 15 minutes to set.
6. Once set, place a teaspoon of strawberry mousse on top of the set chocolate, leaving a small gap around the edges. Vary the amount of mousse added depending on the size of the muffin case, but the layer should be no more than 1cm thick.
7. Pour the remaining melted chocolate over each of the muffin cases, coating the strawberry mousse layer and ensuring the chocolate is covering all sides of the mousse.
8. Roughly mash the raspberries and sprinkle over the chocolate cups while the chocolate is still melted. You can use fresh or frozen raspberries, but frozen will be easier to break up and crumble over (without getting too mashed).
9. Place the cups in the fridge to set for at least 30 minutes, and then they will be set and ready to share and enjoy!