Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chocolate raspberry ‘mousse’ or ‘truffle’ - vegan. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is something which I’ve loved my whole life. They’re nice and they look wonderful.
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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have chocolate raspberry ‘mousse’ or ‘truffle’ - vegan using 6 ingredients and 6 steps. Here is how you cook it.
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
- Prepare Juice 1/2 lemon
- Make ready 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
- Get 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.
Steps 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 is going to wrap this up for this special food chocolate raspberry ‘mousse’ or ‘truffle’ - vegan recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
