Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chocolate raspberry ‘mousse’ or ‘truffle’ - vegan. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
This Vegan Chocolate Raspberry Mousse only takes minutes to prepare, can be made ahead, and is a healthy and creative gluten-free, dairy-free, and vegan dessert! There's no excuse at this point not to make this Vegan Chocolate Raspberry Mousse. By now, many of us have seen vegan chocolate pudding/mousse recipes using avocados.
Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is something that I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chocolate raspberry ‘mousse’ or ‘truffle’ - vegan using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan:
- Get This makes about 4 servings or maybe 12-16 ‘truffles’
- Prepare 1.5 cups raspberries - if frozen, thaw first
- Get Juice 1/2 lemon
- Get 1 cup coconut butter - you can buy this or make it by blitzing just some coconut (flesh or dessicated is ok too)
- Get 1-2 tbsp maple syrup
- Take 1 heaped tbsp cacao powder - you can use 2 tbsp finely chopped 85% chocolate instead
Watch How To Make Raspberry Chocolate Mousse: Note we've updated the chocolate layer You can use agar agar powder as a direct substitute for gelatin for a vegan option. 🙂. This Vegan Raspberry Mousse is deliciously light and airy. It's the perfect blend of sweet and tart that makes for a fancy, yet simple dessert! It's truly a unique and elegant dessert.
Instructions to make Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan:
- Blitz the raspberries in a blender. Add the lemon juice.
- In a pan on low-medium heat, melt the coconut butter. Then stir in the cacao and maple syrup. I always underestimate the amount of stirring needed to combine everything. Stir a lot!
- Take the coconut mix off the heat. Add the raspberries and combine.
- Pour the mix into a lined baking tray. Put in the fridge for 15-30mins. OR put into small silicone moulds and then in the freezer for at least an hour.
- As a mousse, serve with a garnish of fresh raspberries/ mint/ toasted coconut.
- As truffles, eat before they melt! Enjoy 😋
Since I've only tried mousses with a chocolate base, I was curious see how a fruit flavored mousse would taste. Chocolate Raspberry Truffles are probably my all-time favorite chocolates. I once bought a very expensive raspberry truffle which I was hoping to share with Tim. For the raspberry truffles you will need freezer dried raspberries. They can be found in most grocery stores in the dried fruit section.
So that’s going to wrap it up for this special food chocolate raspberry ‘mousse’ or ‘truffle’ - vegan recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
