Creamy Vegan Chocolate Mousse with Raspberry Coulis and Crunchy Almond Biscuit
A flavorful english dessert perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 10 oz dark chocolate (70% cocoa), finely chopped 1 cup coconut cream 1 1/2 cups almond milk 1 tbsp agar
- agar powder 1/4 cup raspberries, fresh or frozen 3 tbsp granulated sugar 1 tsp lemon juice 6 oz almond biscuits
Instructions
- In a double boiler, melt the chocolate and coconut cream together until smooth. In a separate saucepan, heat the almond milk and agar agar powder until the agar is fully dissolved. Combine the melted chocolate mixture with the almond milk mixture, whisking well to combine. Pour the mixture into individual serving dishes and refrigerate until set, about 4 hours or overnight. For the raspberry coulis, blend fresh or frozen raspberries, sugar, and lemon juice in a blender until smooth. Strain through a fine mesh sieve to remove seeds. To serve, top each chocolate mousse with a generous dollop of raspberry coulis and a few crushed almond biscuits.
Chef’s Insight
Play with different chocolate percentages and types of milk to create unique flavor combinations.
Notes
Be sure to use agar-agar powder, not flakes or bars, for best results.