Exquisite Vegan Vietnamese Chocolate Mousse Cake with Coconut Cream and Raspberry Sauce

Allergens

Tree nuts (almond milk)

Ingredients

• 10 oz dark chocolate, vegan
• 2 cups coconut cream, full
• fat
• 1 cup almond milk, unsweetened
• 1/4 cup agave syrup
• 1 tsp vanilla extract, pure
• 1 cup raspberries, fresh or frozen
• 2 tbsp chia seeds
• 1/4 cup coconut sugar
• A pinch of sea salt

Instructions

1. a. Begin by preparing the chocolate mousse layer. Chop the vegan dark chocolate into small pieces and place in a heatproof bowl. In a saucepan, gently warm the almond milk without boiling. Once warm, pour it over the chocolate pieces and let them sit for a minute to soften. b. After the chocolate has softened, stir until completely melted and smooth. Set aside to cool slightly. c. In another bowl, whip the coconut cream with agave syrup and vanilla extract until it forms soft peaks. Gently fold the cooled chocolate mixture into the whipped coconut cream. d. Pour half of the mousse mixture into a springform pan lined with parchment paper, creating an even layer. Place in the freezer to set while preparing the raspberry sauce. e. In a blender, combine fresh or frozen raspberries, chia seeds, and coconut sugar. Blend until smooth, then strain through a fine mesh sieve to remove seeds and create a silky sauce. f. Once the mousse layer is firm, spread the raspberry sauce evenly over it. Pour the remaining mousse mixture on top and use a spatula to level the surface. Return to the freezer to set completely.

Chef’s Insight

The combination of rich, velvety chocolate and tangy raspberry sauce creates a harmonious balance that will leave your taste buds dancing.

Notes

Ensure that the coconut cream is full-fat and not lite for optimal texture.