Vegan Chocolate Mousse Torte with Raspberry Sauce – A Decadent Dessert Masterpiece

Allergens

N/A

Ingredients

• 1 1/2 cups vegan chocolate, chopped
• 1/2 cup non
• dairy milk
• 1/3 cup coconut oil
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp sea salt
• 1/2 cup granulated sugar
• 1 cup vegan whipped cream, chilled
• 1 9
• inch pie crust, baked and cooled
• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 1 tbsp cornstarch
• 1/2 cup water
• Fresh mint leaves, for garnish

Instructions

1. Prepare the chocolate mousse by placing the chopped chocolate and non dairy milk in a heatproof bowl. Microwave in 30 second intervals, stirring between each interval until fully melted and smooth. Set aside to cool slightly.
2. In another bowl, whisk together the coconut oil, cocoa powder, and sea salt until well combined.
3. Gradually add the granulated sugar to the chocolate mixture, mixing until well incorporated.
4. Fold in the chilled vegan whipped cream until fully combined and smooth. Transfer the chocolate mousse mixture to a piping bag.
5. Prepare the raspberry sauce by combining the raspberries, granulated sugar, cornstarch, and water in a small saucepan over medium heat. Stir constantly until the sauce thickens and becomes glossy. Allow to cool completely.
6. Spread a thin layer of raspberry sauce on the bottom of the cooled pie crust. Pipe the chocolate mousse into the pie crust, starting from the outer edge and working inwards, creating a spiral effect. Smooth the top with an offset spatula.
7. Refrigerate the torte for at least 4 hours or until set.
8. To serve, garnish with fresh mint leaves and additional raspberries. Slice into wedges and enjoy!

Chef’s Insight

Allow the torte to set for at least 4 hours to ensure the chocolate mousse is firm and holds its shape when sliced.

Notes

Be sure to use vegan chocolate and non-dairy milk for a completely vegan dessert.