Enchanted Vegan Chocolate Mousse in Raspberry Glasses

Allergens

Nuts (almond milk)

Ingredients

• 1 cup dark chocolate (vegan)
• 1/2 cup almond milk
• 1/4 cup coconut cream
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 pint fresh raspberries

Instructions

1. In a double boiler, gently melt the dark chocolate over low heat, stirring occasionally until smooth. Set aside to cool slightly.
2. In a separate bowl, whisk together almond milk, coconut cream, maple syrup, and vanilla extract. Gradually add the melted chocolate into this mixture while continuously whisking. Continue whisking until the mousse is smooth and well combined.
3. Cover the bowl with plastic wrap and refrigerate for 2 hours or until set.
4. Divide the raspberries evenly between two serving glasses, creating a base layer in each.
5. Spoon the chocolate mousse on top of the raspberries in each glass, filling them to the brim.
6. Refrigerate for 10 minutes before serving to allow the mousse to set.

Chef’s Insight

Allow the mousse to set thoroughly before adding it to the glasses to prevent it from melting too quickly upon contact with the raspberries.

Notes

To prevent the mousse from becoming too thick when refrigerated, you can add a small amount of coconut cream to achieve the desired consistency.