Vegan Chocolate Mousse & Raspberry Coulis Duo

Allergens

None

Ingredients

• 1 cup dairy
• free chocolate, finely chopped
• 3/4 cup almond milk
• 1/2 cup coconut cream
• 1 teaspoon vanilla extract
• 1 pinch of sea salt
• 1 cup fresh raspberries
• 1 tablespoon agave nectar or maple syrup
• 1 tablespoon cornstarch

Instructions

1. Begin by melting the chocolate in a double boiler, stirring frequently to prevent scorching. Once completely melted and smooth, remove from heat.
2. In a separate bowl, whisk together the almond milk, coconut cream, vanilla extract, and sea salt until well combined. Gradually pour this mixture into the melted chocolate, whisking continuously to create a silky, luxurious mousse base.
3. Cover the bowl with plastic wrap and refrigerate for 2 hours or until the mousse has firmed up.
4. Meanwhile, prepare the raspberry coulis by combining fresh raspberries, agave nectar (or maple syrup), and cornstarch in a blender. Blend until smooth and slightly thickened. Strain through a fine mesh sieve to remove seeds and set aside for later use.
5. To serve, scoop the chilled chocolate mousse into two elegant glassware and top with a generous drizzle of raspberry coulis. Garnish with fresh raspberries if desired.

Chef’s Insight

Feel free to garnish with a sprig of mint or a few edible flowers for an extra touch of elegance.

Notes

Adjust the coulis sweetness according to your preference by adding more agave nectar or maple syrup.