Enchanting Vegan Chocolate Mousse with Raspberry Coulis

Allergens

Nuts, Soy (in dark chocolate, check label for allergen information)

Ingredients

• 100g dark chocolate (70% cocoa)
• 1 cup almond milk
• 1/2 cup coconut cream
• 1 tbsp agave syrup
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 3 tbsp agave syrup (for coulis)
• Fresh raspberries and mint leaves for garnish

Instructions

1. Chop the chocolate into small pieces and place in a heatproof bowl.
2. In a saucepan, combine almond milk, coconut cream, 1 tbsp agave syrup, and vanilla extract. Heat gently until just warm to the touch.
3. Pour the warmed mixture over the chopped chocolate and let it sit for a minute before stirring until smooth.
4. Cover the bowl with cling film and refrigerate for 2 hours or until the chocolate mousse has set.
5. In a blender, puree fresh raspberries and 3 tbsp agave syrup until smooth. Strain through a fine mesh sieve to create the coulis.
6. To serve, spoon the chocolate mousse into two glasses, followed by a generous drizzle of raspberry coulis.
7. Garnish with fresh raspberries and mint leaves for an extra touch of elegance.

Chef’s Insight

The secret to a smooth vegan mousse lies in using high-quality dark chocolate and thoroughly melting it before combining with the dairy-free cream.

Notes

Adjust the level of sweetness by increasing or decreasing agave syrup to taste.