Elegant Vegan Chocolate Mousse Torte with Raspberry Coulis

Allergens

Contains almonds, coconut.

Ingredients

• 200g vegan dark chocolate 1/4 cup coconut cream 1/4 cup almond milk 1 tablespoon coconut oil 1 teaspoon vanilla extract A pinch of sea salt 1 cup raspberries (fresh or frozen) 2 tablespoons agave syrup 1 tablespoon lemon juice Optional: Fresh raspberries and mint leaves for garnish

Instructions

1. In a double boiler, gently melt the chocolate with coconut cream, almond milk, coconut oil, vanilla extract, and sea salt. Stir until smooth and glossy. Remove from heat and let it cool down to room temperature.
2. While waiting for the chocolate mixture to cool, blend raspberries, agave syrup, and lemon juice in a blender until smooth. Strain through a fine mesh sieve to create a coulis with a silky texture. Chill in the refrigerator.
3. Pour the cooled chocolate mixture into two individual serving glasses or dessert bowls, filling about 1/3 of each. Place them in the freezer for 20 minutes or until firm.
4. Carefully pour the raspberry coulis over the chilled chocolate layer, filling another 1/3 of each glass or bowl. Return to the freezer and let it set for another 20 minutes.
5. Once again, pour the remaining chocolate mixture into the glasses or bowls, filling them up. Smooth the top with a palette knife or the back of a spoon. Return to the freezer until firm.
6. When ready to serve, garnish with fresh raspberries and mint leaves for an elegant presentation. Allow the torte to soften slightly before indulging in its sumptuous layers.

Chef’s Insight

The key to this recipe is allowing each layer to set before adding the next one. Patience is rewarded with a perfect mousse texture.

Notes

The chocolate should be melted to a smooth consistency before adding the other ingredients.