Recipes

Date posted: 16/04/2021

Vegan chocolate and raspberry mousse

16/04/2021
  • Serves 4
  • Timing: 15 mins
Rating
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Ingredients

Dark chocolate 190g
Coconut milk 120ml
Chick peas in water 120ml
Raspberry vinegar 15ml
Caster sugar 80ml
Raspberry purée 20g
Fresh raspberries 20g
Cocoa powder 1g

Method

  1. Melt the chocolate in a bowl and add the coconut milk – do not allow the mix to boil or become too hot
  2. Drain the chick peas (you will only need the liquid) – place this in a mixing bowl and whisk with the raspberry vinegar then add the sugar and continue to whisk until firm peak
  3. Gently fold the whisked aquafaba through the cooled chocolate – do not over mix
  4. Spoon a little of the raspberry puree into a serving glass and top with the chocolate mousse, finish with fresh raspberries and a dusting of cocoa powder
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