Vegan Raspberry Chocolate Mousse with Coconut Whipped Cream

Find this Vegan Raspberry Chocolate Mousse with Coconut Whipped Cream recipe on CookJunkie.com for a rich and satisfying dessert experience.

Time: Prep - 15 min, Cook - 5 min, Total - 20 min

Servings: 6

Difficulty: Intermediate

Cuisine: Indian Fusion

Allergens

Nuts (Almond)

Dark chocolate, raspberries, coconut milk, agave syrup, almond flour, cocoa powder, vanilla extract, sea salt.

Melt the chocolate and mix with almond flour and cocoa powder. Gently heat coconut milk with agave syrup, then pour over the chocolate mixture. Stir until smooth, then refrigerate until set. Fold raspberries into the mousse just before serving. Top with a dollop of coconut whipped cream made from chilled coconut cream and a sprinkle of sea salt.

To enhance the flavor, use freshly picked raspberries during peak season.

Be sure to use high-quality dark chocolate for the best flavor.