No-Bake Chocolate Lava Cakes
Discover your new favorite guilt-free indulgence. These decadent, no-bake chocolate lava cakes feature a rich, velvety mousse surrounding an irresistible molten chocolate core.
Servings 5
Calories 401kcal
Equipment
- 5 silicone muffin liners or a standard muffin tin
- Small saucepan
- Electric hand mixer
- Spatula
- 2 Mixing Bowls
Ingredients
Pantry & Sweeteners
- ⅔ cup powdered monk fruit/erythritol blend divided
- ⅓ cup high-quality unsweetened cocoa powder
- ¼ cup fine almond flour
- ½ teaspoon instant espresso powder
- ¼ teaspoon fine sea salt
Chocolate & Dairy
- 3.5 oz 100 g dark chocolate (85% cacao or higher), finely chopped
- 4 oz 113 g full-fat cream cheese, at room temperature
- 6 tbsp 85 g unsalted butter, softened and divided
- ¼ cup heavy whipping cream
Garnish (Optional)
- Additional cocoa powder or powdered sweetener for dusting
Instructions
- Prepare the Ganache Core: In the small saucepan, combine 1.5 oz (45 g) of the chopped dark chocolate, the heavy cream, 2 tablespoons of butter, and 2 tablespoons of the powdered sweetener. Melt over very low heat, stirring constantly until the mixture is completely smooth and glossy.
- Freeze the Molten Centers: Carefully pour the liquid ganache mixture evenly into the 5 silicone muffin liners (about 1.5 tablespoons each). Place the liners on a small tray and transfer to the freezer. Freeze for 20–25 minutes, or until the ganache discs are solid.
- Whip the Mousse Base: While the cores freeze, combine the softened cream cheese and the remaining 4 tablespoons of butter in a mixing bowl. Using the electric hand mixer, beat on medium-high speed for about 2 minutes until the mixture is airy, pale, and free of lumps.
- Combine Dry Components: In a separate bowl, whisk together the remaining powdered sweetener, the unsweetened cocoa powder, almond flour, espresso powder, and sea salt until thoroughly blended.
- Finish the Chocolate Casing: Add the dry ingredient blend to the whipped cream cheese mixture, mixing on low speed until just incorporated. Melt the remaining 2 oz (55 g) of dark chocolate in the now-empty saucepan over low heat until just melted. Pour the melted chocolate into the bowl and fold it through with a spatula until the color is uniform and rich.
- Assemble the Cups: Remove the firm ganache discs from the silicone liners and set them aside. Press approximately two-thirds of the chocolate mousse mixture into the bottom and up the sides of the same liners, forming a hollow nest. Place one frozen ganache disc into the center of each nest.
- Seal and Chill: Distribute the remaining mousse evenly, topping each cup to completely enclose the ganache core. Use a small spatula or the back of a spoon to create a smooth, flat surface.
- Final Set for Serving: Refrigerate the assembled cups for a minimum of 2 hours, allowing them to become fully firm. To serve, gently peel back the silicone liner. For the ideal molten effect, let each cup rest at room temperature for 5-10 minutes before plating. Dust with cocoa powder just before serving.
Notes
👨🍳 Chef Notes
Storage:
Leftover cups can be stored in an airtight container in the refrigerator for up to 4 days. They are best enjoyed after a brief rest at room temperature to soften the center.Ingredient Swaps:
For a dairy-free alternative, use plant-based butter, cream cheese, and full-fat canned coconut cream. Ensure the dark chocolate is also dairy-free.Troubleshooting Tip:
If your central "lava" isn't flowing, the cup is likely too cold. Let it rest at room temperature for an additional 5–10 minutes. If the mousse casing seems too soft to assemble, chill it for 15 minutes before forming the cups.Nutrition (per serving, approx.):
- Calories: 401 kcal
- Protein: 6 g
- Carbohydrates: 15 g
- Fat: 38 g (Saturated Fat: 22 g)
- Fiber: 5 g
- Sugar: 4 g
- Sodium: 206 mg
- Cholesterol: 75 mg
- Potassium: 313 mg