I've used a half time recipemy Best Chocolate Cake baked into a Quarter Sheet Pan and then cut out the discs to fit my molds. I thought it would be a nice idea totry a Brownie next time! Also if you do not want to make the individuals you can make this entire recipe in an 8" ring mold (or a springform pan with no bottom!)
Cut the cooled cake discs with a cookie cutter that is the exact same size as the molds,
Insert the cake discs into the bottom and then dip your strawberries into the ganache, covering almost all the way to the tips (it just helps in the handling of them to not dip them all the way, but of course you could!)
Next prepare the chocolate mousse by melting the vegan semi sweet *or bittersweet if you prefer! chocolate over a double boiler or in the microwave.
Sprinkle the agar powder over the hot coffee and keep it warm in a pan of hot water to prevent it from setting.
Whip the warm agar/coffee into the chocolate & whisk smooth, then fold (whisk) in the coconut cream, then fold in the whipped aqaufaba.
Immediately portion into your prepared molds and then refrigerate to set.
Unmold by rolling of the acetate strip carefully then sprinkle with cocoa powder, decorate with the reserved ganache and a sliced strawberry for garnish!
Notes
Mousse cakes must be kept refrigerated at all times.
They will stay fresh for up to 1 week in an airtight container in the refrigerator **fresh strawberry garnish will wilt after 1-2 days
Because of the fresh strawberry inside, I do not freeze these cakes, the strawberry will be mushy & soggy on the thaw. If you LEAVE OUT the strawberry inside and just make mousse cakes, you can freeze these for up to 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/chocolate-strawberry-mousse-cake/