Blissful Indian Summer Mocktail & Triple-Chocolate Raspberry Mousse

Allergens

None

Ingredients

• 2 oz Fresh Raspberries 4 oz Almond Milk 1 tsp Cardamom Powder 1/2 cup Dark Chocolate Chips (dairy
• free) 1/4 cup Cocoa Powder (unsweetened) 3 tbsp Agave Nectar 1/4 cup Coconut Milk 1 tsp Vanilla Extract Fresh Raspberries & Chocolate Shavings for Garnish

Instructions

1. In a blender, combine fresh raspberries, almond milk, and cardamom powder. Blend until smooth. Strain the mixture into a glass and set aside.
2. In a double boiler, melt dark chocolate chips with 3 tbsp of cocoa powder and 2 tbsp of agave nectar, stirring constantly until smooth. Remove from heat and let cool slightly.
3. Whisk coconut milk and vanilla extract into the cooled chocolate mixture until well combined.
4. Gently fold in half of the remaining raspberries into the chocolate mixture.
5. Spoon the mousse into two glasses, filling them halfway. Top with the strained raspberry mocktail, allowing it to blend naturally.
6. Refrigerate for at least 30 minutes, then garnish with fresh raspberries and chocolate shavings. Serve chilled.

Chef’s Insight

To enhance the flavor of the mousse, gently heat the cocoa powder with agave nectar before adding it to the chocolate.

Notes

For a stronger cardamom flavor, increase the amount of cardamom powder used in the mocktail.