Ethereal Raspberry Chocolate Mousse Cake

Allergens

Nuts (almond milk)

Ingredients

• 10 oz vegan dark chocolate
• 1 cup coconut cream
• 2 cups fresh raspberries
• 1/4 cup maple syrup
• 1/4 cup unsweetened cocoa powder
• 1 cup almond milk
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions

1. Melt the chocolate in a double boiler, stirring occasionally until smooth.
2. In a separate bowl, whisk together coconut cream, cocoa powder, and maple syrup until well combined.
3. Gently heat almond milk and vanilla extract, then add to the cocoa mixture, whisking until fully incorporated.
4. Add melted chocolate to the cocoa mixture, folding gently until smooth and glossy.
5. In a blender, puree raspberries with a splash of water until smooth. Strain through a fine mesh sieve into a bowl, pressing to extract as much juice as possible.
6. Divide the raspberry puree between two glass serving dishes, spreading evenly.
7. Pour the chocolate mousse over the raspberry layer, filling each dish to the brim.
8. Chill both glasses for 4 hours or until set.
9. Sprinkle a pinch of sea salt on top before serving.

Chef’s Insight

The contrast between the rich chocolate and tart raspberry creates an unforgettable experience for your senses.

Notes

Use high-quality vegan chocolate for the best results.