Indulgent Vegan Chocolate Mousse Torte with Raspberry Coulis

Allergens

Nuts (Almond Milk)

Ingredients

• 1 cup dairy
• free dark chocolate chips
• 1/2 cup almond milk
• 1/4 cup coconut cream
• 1/4 cup coconut oil
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• A pinch of sea salt
• 1 cup fresh raspberries
• 2 tbsp agave nectar
• 1/2 tsp lemon juice
• 8 oz vegan sponge cake, sliced into 4 layers

Instructions

1. In a double boiler, gently melt the dark chocolate chips and cococonut oil together. Once smooth, remove from heat and let cool slightly.
2. In another bowl, combine almond milk and coconut cream, stirring until well blended.
3. Gradually pour the almond milk mixture into the cooled chocolate, whisking continuously until fully combined and smooth. Stir in maple syrup, vanilla extract, and a pinch of sea salt. Set aside to cool.
4. In a separate bowl, mix raspberries, agave nectar, and lemon juice together until well combined. Let sit for 10 minutes for the raspberries to release their juices and create a coulis.
5. To assemble the torte, place one layer of vegan sponge cake on a serving plate. Spread a layer of chocolate mousse over the cake, followed by another layer of cake, then mousse, and finally the last layer of cake. Cover the entire torte with a generous layer of chocolate mousse, creating a dome shape.
6. Chill the torte in the refrigerator for at least 2 hours or until firm.
7. To serve, drizzle the raspberry coulis over the chilled torte and enjoy!

Chef’s Insight

Make sure to use high-quality dark chocolate chips for a rich, luxurious taste.

Notes

For an added touch of elegance, consider using a decorative cake stand or platter.