You can have both sweet and savory with your favorite flavors!
Grab your bags at Nutsola’s website HERE and use code SUGARFACEBAKES15 for a discount on your order. I have used this mix so many times, grab a bag of each flavor!
For the cup it is a simple process. I added water to the mix and used a processor to grind it up gently. No processor? No problem! Use your hands!
If you want to make the mousse but pass on making your own whipping cream, you can use 1 cup thawed whipped cream and you will have to mash your goat cheese to create a smooth texture. Then, using a hand mixer, whip it all together! Sounds like a lot, basically, thawed whipped cream + goat chesse blended!
For the jam, you can make this ahead. The time on the recipe card is to make the cups, not the whole sha-bang. Total time would be 1.5 hours from start to finish including the jam.
This mousse acts a perfect dip for the holiday’s or a random Thursday!
These cups are another use for dessert or breakfast. Add yogurt or ice cream for a sweet treat!
Nutsola Mousse Cups
Ingredients
For the cups:
- 3 cup Nutsola Vanilla Almond Mix
- 3 tablespoons water
For the mousse:
- 1 cup heavy whipping cream + 3 tablespoons
- 4 ounces goat cheese
For the jam:
- 1 pound figs, diced
- 2 1/4 cup sugar
- 1/4 cup water
- 2 tablespoons lemon juice
- 1/2 vanilla bean, scrapped or 1 teaspoon vanilla extract
- 1 cinnamon stick (optional)
Directions
- Pre-heat oven to 275 degrees F. Lightly grease mini muffin pan.
- In a food processor or using your hands, mix together nutsola and water until mixture comes together and sticky.
- Evenly pack 14 cups full of the mixture. Press down the center and sides to create a hollow center.
- Bake 12-15 minutes or until you see the mix brown. You will know when they are done!
For the Mousse:
- Using a standing mixer or hand mixer with whisk attachment, whip 1 cup heavy cream just until stiff peaks form. Transfer to bowl. Set aside.
- Using the paddle attachment or back of spatula, add goat cheese and remaining heavy cream into bowl to soften the cheese into a soft texture.
- Add whipped cream to goat cheese mixture, using the whisk attachment or hand mixer, blend ingredients together on medium high until mixture is thick and fluffy.
For the jam:
- Place all ingredients into a large sauce pan and bring to a boil until sugar dissolves. Stir occasionally.
- Reduce heat to low to cook figs uncovered for 30-50 minutes or until liquid is thick and sticky.
- Remove from heat, discard cinnamon stick.
- For thick jam, gently mash figs, for thinner either use blender or back of fork to mash.
- Chill for 1 hour.
Assemble:
- Add 2 tablespoons of fig jam to goat cheese, gently swirl together.
- Place half mixture into a piping bag, or using a spoon fill each cup.
- You will have a ton left over , amazing on toast, pancakes, waffles, English muffins, raw veggies!
- Store in fridge.
*You can buy your own jams at the store, any jam works here!
Omg, these look so good!! I’m going to show my husband your blog, but he might never leave the site.
You are the sweetest! Thank you so much, they really are incredibly easy to make. Grab yourself a couple bags with my discount code!