Butterscotch Chocolate Mousse Domes recipe | Ft Natures Charm

Vegan.

This is a paid collaboration with Natures Charm.

These delicious chocolate mousse domes encase a nutty brownie base, whipped coconut cream, chocolate mousse, a butterscotch core coated in chocolate ganache.

The dome sits on top of a rich and chewy dairy-free chocolate brownie which is baked to perfection!
A chocolate ganache is poured over each dome, which gives the mousse a gorgeous shine and appetizing presentation.

This dessert encases a Butterscotch core.
I use Natures Charm ‘Butterscotch Sauce’, which is perfect for this treat.

Butterscotch is one of those flavours which works well with anything. Its perfectly sweet, gooey and full of flavour.

The Natures Charm sauce has a base of premium coconut milk which makes it extra smooth, perfect in a decadent dessert.

Find their products in Holland and Barrett.

The sauce is vegan, gluten and soy-free.

Natures Charm are my favourite brand for dessert toppings, coconut-based products like coconut whipping cream, condensed coconut milk etc.
Click here to find more of my recipes featuring their products.

Freezing time: Overnight

Baking time: 20-25 minutes

Level: Medium

Serves: 8

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Ingredients for the mousse filling

-600g of silken tofu

-300g of dairy-free chocolate

Ingredients for the brownie base
-200g of dairy-free dark chocolate
– 4 teaspoons of cocoa powder
-170g of self-raising flour
– 100g of sugar
– 1 teaspoon of vanilla essence
-5 tablespoons of light olive oil
-260ml of dairy-free milk
-30g of chopped hazelnuts

Ingredients for the chocolate ganache

-100g of coconut cream

-100g of dairy-free chocolate

+
–Butterscotch sauce
-Coconut whipping cream

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Method (mousse)

1. Place the chocolate into a glass bowl and place on top of a saucepan with water-filled half of the way up making a bain-marie. 

Gently simmer until the chocolate has completely melted.

2. Drain the tofu and place into a high-speed blender, along with the melted chocolate and whizz up until fully combined and smooth.

3. Pour the filling into silicone moulds.

(For the coconut layer, you can whip up some Natures Charm coconut whipping cream or dairy-free cream and add in-between the mousse layers, optional).

4. Place into the freezer to set fully.

This will take 3-4 hours, I like to leave mine overnight.

5. Before assembling the dessert/serving, allow the mousse to come to room temperature. 

Method (brownie base)

1. Pre-heat your oven to 180 degrees, gas mark 4 and line a rectangular baking tray with greaseproof proof paper.

2. Place the chocolate into a glass bowl and place on top of a saucepan with water-filled half of the way up making a bain-marie.
Gently simmer until the chocolate has completely melted.

3. Sieve the cocoa powder and flour into a large mixing bowl & stir in the sugar.
 Mix until fully combined.

4. Pour the vanilla extract, oil, dairy-free milk, and melted chocolate into the dry ingredients and mix until combined.

5. Add the chopped nuts and fold in (optional).

6. Spoon the batter into the lined tray, making sure you get into the edges and smooth with a spoon or spatula.

7. Place the tray into the middle of the oven and bake for 20-25 minutes.
To make sure the brownie is cooked, place a sharp knife or skewer into the center until it comes out clean.
If it’s not fully cooked, pop it back into the oven for an extra few minutes.

8. Once baked, place the brownie on a wire rack and leave to cool fully.

9. Using a round cookie cutter the same size as the silicone moulds, cut out the brownies and place aside.

(If you have any brownie leftover, store in a sealed container in the fridge and enjoy as a snack).

10. Remove the mousse from the mould and place ontop of the brownie base.

Repeat for all of the mousses.

11. Add some Butterscotch sauce into a piping bag. 

Poke a hole in the top of each mousse and pipe in some of the sauce.

Method (ganache)

1. Break up the chocolate and place into a bowl.

2. Place the coconut cream into a small saucepan and heat over medium heat until simmering.

3. Carefully pour the hot coconut cream over the chocolate, adding in the vanilla extract and leave it for a minute then stir until smooth and glossy.

4. Pour the ganache over the domes.

5. Place the domes into the fridge for half an hour to allow the ganache to set slightly.

Serve with a sprinkle of grated dairy-free chocolate.

Store in the fridge in a sealed container.

Best enjoyed within 2 days.

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