Velvety Chocolate Mousse with Raspberry-Orange Coulis

Allergens

Nuts (Almond)

Ingredients

• 100g vegan dark chocolate, chopped 1/2 cup unsweetened almond milk 1/4 cup coconut cream 1 tsp vanilla extract Pinch of salt 2 cups fresh raspberries 1/4 cup orange juice 2 tbsp agave syrup

Instructions

1. In a double boiler, gently melt the chocolate, stirring occasionally. Once fully melted, remove from heat and set aside to cool slightly.
2. In a separate bowl, whisk together the almond milk, coconut cream, vanilla extract, and pinch of salt until well combined.
3. Gently pour the milk mixture into the slightly cooled chocolate, stirring continuously until fully incorporated. Cover and refrigerate for at least 4 hours or overnight.
4. In a blender, combine raspberries, orange juice, and agave syrup. Blend until smooth, then pass through a fine mesh sieve to remove seeds and create a smooth coulis. Refrigerate until ready to serve.
5. Once the mousse has set, divide evenly between two serving glasses, creating a thick layer at the bottom. Top each with a generous dollop of raspberry orange coulis.

Chef’s Insight

Allow the mousse to set fully for a smoother, more luxurious texture.

Notes

The coulis can be made in advance and stored in the refrigerator until ready to serve.