MINI CHOCOLATE MOUSE RECIPES

Steps:

• In a small bowl combine crushed cookies, melted butter and honey (mixture will be crumbly). Using the handle of a wooden spoon, press half of the mixture onto bottoms of six 2-oz. shot glasses.
• In another small bowl stir together milk and espresso powder until dissolved. In a food processor(see Tips), combine milk mixture and the next six ingredients (through vanilla). Cover and process until smooth.
• Fill a heavy resealable plastic bag with cream cheese mixture; snip off one corner of the bag. Pipe half of the mixture into shot glasses. Gently shake glasses side to side to spread mixture. Top with the remaining crumb mixture and cream cheese mixture.
• Cover and chill 2 to 24 hours. Before serving, top with whipped topping, raspberries and mint.

Steps:

• Place the ingredients for the bottom layer into food processor. Pulse together. Once batter comes together scoop and press down into pan.
• Set aside.
• Make chocolate mousse by blending coconut cream with cocoa powder and maple .
• Whip until mixed together.
• Scoop on top of bottom cake layer.
• Use a spoon to help spread it around.
• Place in refrigerator to set.
• Next blend up coconut cream to make whip cream.
• Spoon it on top of chocolate layer.
• Place it the refrigerator to see for a few hours or overnight.