Vegan Chocolate Mousse with Fresh Raspberry Coulis – A Delectable Sensory Experience

Allergens

Nuts (Almond), Soy (Unlikely, but check chocolate label for allergens)

Ingredients

• 1. 100g dark chocolate (70% cocoa) 2. 1 cup almond milk 3. 1/4 cup coconut oil 4. 1/2 tsp sea salt 5. 1 tbsp maple syrup 6. 1 tsp vanilla extract 7. 1 cup fresh raspberries 8. 1/4 cup water 9. 2 tbsp agave nectar 10. 1 tbsp lemon juice

Instructions

1. In a double boiler, gently melt the chocolate and coconut oil together until smooth. Remove from heat and whisk in almond milk, maple syrup, sea salt, and vanilla extract. Allow it to cool slightly.
2. In a blender, combine half of the chocolate mixture with 3/4 of the raspberries, blending until smooth. Pour this mixture into serving glasses and top with the remaining chocolate mousse.
3. For the Fresh Raspberry Coulis, combine the remaining raspberries, water, agave nectar, and lemon juice in a saucepan over medium heat. Stir occasionally until the coulis thickens slightly. Strain through a fine mesh sieve to remove seeds.
4. Chill the mousse in the refrigerator for at least 2 hours or until set. Serve chilled with a dollop of Fresh Raspberry Coulis on top and enjoy the heavenly sensation.

Chef’s Insight

The combination of smooth chocolate mousse and tangy raspberry coulis creates a perfect balance of flavors and textures that will delight your taste buds.

Notes

This recipe is best suited for individuals who follow a vegan diet and are able to consume nuts. Please check the labels of all ingredients for allergens and adapt accordingly.