Velvety Chocolate Mousse Tart with Raspberry Glaze

Allergens

Nuts (almonds)

Ingredients

• 10 oz dark chocolate, vegan
• 3/4 cup coconut cream
• 2 cups almond milk
• 1 tbsp agar
• agar powder
• 1 cup raspberries, fresh or frozen
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Instructions

1. Melt the chocolate in a double boiler over low heat, stirring occasionally until smooth. Set aside to cool slightly.
2. In a saucepan, combine coconut cream and almond milk. Heat gently until almost simmering. Remove from heat and whisk in the agar agar powder. Let it sit for 5 minutes, then bring back to a gentle simmer, stirring constantly. Cook for another 3 minutes until the agar dissolves completely.
3. Pour the agar mixture over the cooled chocolate, stirring gently to combine. Add vanilla extract and maple syrup, mixing well.
4. Pour the chocolate mixture into tart shells or glasses and refrigerate until set, about 2 hours.
5. For the raspberry glaze, blend fresh or frozen raspberries with a little water in a blender until smooth. Strain through a fine mesh sieve to remove seeds.
6. Reheat the strained raspberry puree in a saucepan and add agar agar powder. Let it sit for 5 minutes, then bring back to a gentle simmer, stirring constantly. Cook for another 3 minutes until the agar dissolves completely.
7. Allow the raspberry glaze to cool slightly before pouring over the set chocolate mousse. Refrigerate until the glaze is firm and shiny.

Chef’s Insight

The contrast of silky chocolate mousse with vibrant raspberry glaze is truly divine.

Notes

Make sure to use a dark chocolate with a high cocoa content for richer flavor.