Choco mousse cupcakes
Place all the ingredients in the food processor and process until mixture sticks together. Adjust sweetness.
Spread the mixture into small cylinder silicone molds and press down firmly to form the base. Refrigerate while you make the filling.
Put all ingredients (except agar and milk) in a high-speed blender and process until the mixture is smooth and creamy.
Place 5 tablespoons of milk + 1 teaspoon of agar in a small pot over low heat. Bring to boil and stir for 2-3 minutes. Now pour agar into the mixture and blend until it all comes together.
Fill the molds with the mousse.
Place the cupcakes in the freezer to set for at least couple of hours or best leave them in the fridge overnight. Store in the fridge or in the freezer.