These Chai Butternut Squash Mousse cups are a fancy treat that’s easy to make and look beautiful! The flavors of real chai immersed in whipped cream mesh beautifully with the savoriness of butternut squash. It starts with a simple crust made of almond flour, oats, sugar and spices. Then you make this delicious filling of cream cheese base, vanilla, and the butternut squash puree. Finally, top with chai-infused whipped cream and the tasty, sugary crumble. That’s it! Just don’t forget the ice-cream shop style spoons.
Our biggest pro-tip for this Chai Butternut Squash Mousse recipe is allow ample time for the whipped cream to chill throughly after infusing it with the chai. This is essential because cream that is too warm will not ever whip to stiff peaks. It can be very frustrating! If you want, infuse the whipped cream the night before and let sit in the fridge in a metal bowl to ensure the cream is cold enough. Also, make sure you buy loose-leaf chai for the infusion and put it in a tea bag or strainer. Don’t use premixed chai or chai powder.
Want to make this recipe dairy-free too? Use one of these cream cheese alternatives for the filling, and top with coconut milk whipped cream.
Chai Butternut Squash Mousse Cups
Ingredients
Crust
- 5 tablespoons coconut oil
- ½ teaspoon cinnamon
- 3 tablespoons brown sugar
- 3 tablespoons cane sugar
- Sprinkle of sea salt
- 1 cup + 3 tablespoons of almond flour
- ½ cup old fashioned oats
- 1 teaspoon vanilla
Filling
- 8 oz cream cheese softened at room temperature
- 2 ½ tablespoons cane sugar
- ½ tablespoon brown sugar
- 2 ½ teaspoons vanilla
- ½ cup Farmers Market Butternut Squash Puree
- ¼ teaspoon cinnamon
- Sprinkle of sea salt
Crumble
- ½ cup + 1 ½ tablespoons of oats pulsed
- ⅛ teaspoon baking powder
- 3 tablespoons almond flour
- ¼ teaspoon cinnamon
- 2 tablespoons coconut oil
- 6 teaspoons cane sugar
- 6 teaspoons brown sugar
- ¼ teaspoon vanilla extract
- Sprinkle of sea salt
Whipped cream ** infuse ahead of time so the liquid has time to chill in order to whip it
- 2 cups heavy whipping cream
- 3 teaspoons loose leaf chai, either in a bag or tea strainer
- 4 teaspoons cane sugar
- 1 teaspoon vanilla extract
- Sprinkle of sea salt
Instructions
Whipped cream
With the tea in a strainer, add heavy cream to a medium sized saucepan and simmer over medium heat. Slightly before the mixture comes to a boil, reduce the heat and allow the heavy cream to simmer while the flavors infuse for about 5 minutes.
Remove from heat and let cool. Discard the chai. Store in the fridge for at least 2-3 hours or until very cold.
Whip the whipped cream in a stand mixer or with a hand mixer until it forms a soft peak add in sugar, vanilla, and sea salt and whip until stiff peaks form. CAUTION: do not whip too long or mixture will turn into butter.
Crust
Add all of the ingredients for the crust together in a food processor and pulse until the mixture comes together. Set aside.
Crumble
Preheat the oven to 350 degrees.
Prepare a baking tray with parchment paper or silicone baking mat.
- Mix all of the ingredients together in a bowl.
Bake for 10 minutes or until slightly golden brown.
Allow to cool and then crumble with your hands.
Filling
- Cream the cream cheese in a stand mixer or with a hand mixer.
- Then add the rest of the ingredients for the filling together and mix well.
- Fold in half of the whipped cream and leave the other half for the topping.
- Add a scoop of crust into a small jar or small sundae glasses.
- Fill each jar or small sundae glass to the top with the filling a top off with whipped cream and crumble.