Vegan Chocolate Truffle Torte with Raspberry Coulis

Allergens

Soy, Coconut

Ingredients

• 1 cup soy milk 1/2 cup coconut cream 10 oz dark chocolate (vegan) 1/4 cup cornstarch 1/3 cup granulated sugar 1 tbsp unsweetened cocoa powder 1 tsp vanilla extract 1 cup fresh raspberries 1/4 cup granulated sugar (for coulis) 1 tbsp lemon juice

Instructions

1. Prepare a double boiler. In the top half, combine soy milk and coconut cream warm over simmering water. Whisk in cornstarch until smooth.
2. In a separate bowl, combine chocolate and cocoa powder. When the milk mixture is hot, slowly pour it over the chocolate, stirring constantly until fully combined and smooth. Set aside to cool slightly.
3. Prepare a 9 inch springform pan by greasing with coconut oil. Pour half of the chocolate mixture into the pan and smooth out.
4. In a separate bowl, beat the remaining chocolate mixture with an electric mixer until it thickens and has a mousse like texture. Spread over the cooled chocolate layer in the pan.
5. For the raspberry coulis, blend fresh raspberries, sugar, and lemon juice in a blender or food processor until smooth. Strain through a fine mesh sieve to remove seeds.
6. Pour coulis over the mousse layer and use a spatula to smooth it out evenly. Refrigerate for at least 4 hours or overnight.
7. Before serving, decorate with fresh raspberries and dust with cocoa powder if desired.

Chef’s Insight

The combination of rich chocolate and tangy raspberry creates a perfect balance of flavors.

Notes

Ensure the double boiler does not come into contact with water, as it could cause the chocolate to seize.