Elysian Berry Cloud

Allergens

Soy (potential in coconut cream)

Ingredients

• 1 cup fresh mixed berries (strawberries, blueberries, and blackberries)
• 1 cup coconut cream
• 1/2 cup vegan dark chocolate
• 2 tbsp agave syrup
• 2 tsp cornstarch
• A pinch of sea salt
• Edible flowers for garnish (optional)

Instructions

1. In a blender, puree the mixed berries until smooth. Strain the mixture through a fine mesh sieve to remove seeds and set aside.
2. In a double boiler, gently melt the dark chocolate with coconut cream over low heat. Stir continuously to avoid burning. Once fully combined, let it cool slightly.
3. In a small bowl, whisk together agave syrup, cornstarch, and a pinch of sea salt until smooth. Gradually add this mixture into the cooled chocolate coconut blend, whisking constantly until fully incorporated.
4. Refrigerate the chocolate mousse for at least 2 hours or until set.
5. To serve, pour the berry puree into a glass and create a smooth gradient to resemble a cloud. Spoon the chocolate mousse on top and garnish with edible flowers (optional). Savor this celestial dessert under the sun's warm embrace.

Chef’s Insight

Allow the chocolate mousse to set in the freezer for a firmer texture if preferred.

Notes

The mousse can be made a day ahead for convenience.