Starlit Chocolate Mousse with Raspberry Coulis

Allergens

Nuts (from coconut)

Ingredients

• 200g dairy
• free dark chocolate
• 1 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 ripe avocados, pitted and peeled
• 1 1/2 cups fresh raspberries
• 1/4 cup agave nectar
• Fresh raspberries for garnish

Instructions

1. In a double boiler, gently melt the dark chocolate until smooth. Set aside to cool slightly.
2. In a separate bowl, combine the coconut cream, maple syrup, vanilla extract, and salt. Whisk until fully combined.
3. Add the avocados to the chocolate and mix until completely smooth.
4. Fold in the coconut cream mixture until fully incorporated and no streaks remain.
5. Divide the mousse into 4 serving glasses, leaving room for the raspberry coulis.
6. In a blender, combine the fresh raspberries and agave nectar. Blend until smooth and slightly thickened.
7. Carefully pour the raspberry coulis over the chocolate mousse in each serving glass.
8. Chill the desserts for at least 30 minutes to set before serving.

Chef’s Insight

The dark chocolate adds depth to the dessert, while the avocado gives it a creamy richness that elevates the entire dish.

Notes

This dessert can be made gluten-free by ensuring all ingredients used are certified gluten-free.