Ethereal Vegan Chocolate Mousse with Raspberry Couli and Lavender Sprig

Allergens

Nuts (almond milk)

Ingredients

• 1 cup dark chocolate, finely chopped
• 1 cup almond milk
• 2 tbsp coconut oil
• 2 tbsp cocoa powder
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup fresh raspberries
• 1/4 cup water
• 2 lavender sprigs

Instructions

1. In a double boiler, gently melt the dark chocolate and coconut oil until smooth and glossy. Set aside to cool slightly.
2. In a separate bowl, whisk together almond milk, cocoa powder, maple syrup, and vanilla extract. Gradually add this mixture to the melted chocolate, stirring continuously until fully incorporated.
3. Refrigerate the mousse mixture for at least 4 hours or overnight, until it reaches a mousse like consistency.
4. For the raspberry coulis, blend fresh raspberries and water in a blender until smooth. Strain through a fine mesh sieve to remove seeds.
5. Assemble the dessert by spooning the chocolate mousse into two elegant glasses, followed by a generous drizzle of raspberry coulis.
6. Garnish with lavender sprigs and enjoy the sensory feast.

Chef’s Insight

The combination of chocolate and raspberry is a classic pairing that never disappoints.

Notes

The mousse can be made up to three days in advance.