“Delightful Vegan Cajun-Spiced Chocolate Mousse Torte with Blackberry Compote”

Allergens

N/A

Ingredients

• 1 cup unsweetened cocoa powder
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tsp Cajun seasoning blend
• 1/2 tsp sea salt
• 1 can full
• fat coconut milk, refrigerated overnight
• 8 oz vegan dark chocolate, chopped
• 2 cups fresh blackberries
• 1 tbsp agave nectar
• 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. In a large bowl, whisk together cocoa powder, coconut oil, maple syrup, Cajun seasoning blend, and sea salt until well combined.
2. Open the can of full fat coconut milk and scoop out the solidified cream, leaving the liquid behind. Add the cream to the bowl with the cocoa mixture and whisk until smooth.
3. Melt the vegan dark chocolate in a double boiler or microwave in 20 second intervals, stirring between each interval, until fully melted and smooth.
4. Slowly add the melted chocolate into the cocoa coconut mixture, whisking continuously to ensure a smooth consistency.
5. Pour half of the mixture into a springform pan and spread evenly. Refrigerate for 30 minutes.
6. In a saucepan, combine blackberries, agave nectar, and a pinch of Cajun seasoning blend. Cook over medium heat until the berries soften and release their juices.
7. In a small bowl, mix cornstarch with water to create a slurry. Add this mixture into the saucepan and stir constantly until the compote thickens slightly. Remove from heat and let cool.
8. Remove the springform pan from the refrigerator and pour the remaining chocolate mousse on top of the set layer, smoothing it out evenly.
9. Spoon the blackberry compote over the top of the mousse layer, creating a marbled effect.
10. Refrigerate for at least 4 hours or until fully set.

Chef’s Insight

To achieve the perfect mousse texture, it is crucial to separate the coconut cream from the liquid when using full-fat coconut milk.

Notes

This recipe focuses on combining bold flavors with a rich, velvety texture for an unforgettable dining experience.