Indulgent Vegan Chocolate and Raspberry Mousse Questa ricetta è disponibile anche in italiano.
This light and airy vegan chocolate and raspberry mousse is packed with dense dark chocolate flavour and a sweet & tart taste of fresh raspberry gel.
You guys are going to love this vegan chocolate and raspberry mousse I’m about to guide you through!
It’s light, fluffy and full of flavour.
An indulgent treat that is somewhat gluttonous but worth every bite. Dense dark fruity chocolate that is every much as rich as any non vegan version.
A light airy mousse that packs more flavour than you could imagine a single spoonful could carry, with the sweet & tart taste of fresh raspberry gel that balances this dessert perfectly and will make your taste buds sing of joy.
If you think I got carried away with the description wait until you dig into it before saying anything, and let me know if I was right or not.
You will also be pleased to know that making this chocolate and raspberry delicacy only requires a bunch of ingredients, so easily available in any supermarket (if you don’t already have them in your home).
So what to mark on the shopping list? You might wonder.
Here’s what you’ll need:
– vegan dark chocolate, ideally around 70%
– fresh raspberries (if you have frozen ones, they will do the trick too!)
– chickpeas. “Wait what?” – I hear you asking.
Please don’t panic or start thinking I’m strange. We only need the water of a can of chickpeas (or any other canned beans), the what-so-called aquafaba.
I’m seriously looking forward to the day that shops are going to sell aquafaba itself. As my husband mentioned the other day (possibly because he was having tons of soups and dishes featuring chickpeas as a result of my culinary experiments) companies that produce hummus or bean based foods should really think about investing in a product that’s already available to their factory that they are more likely to throw away instead of making a profit of it.
Who else will be more than happy to purchase aquafaba from the shops? Leave a comment to this post if you think shops should sell it as they do with egg whites. Let’s start a revolution together! LOL!
– agave syrup (or any other sweetener of your choice)
– lemon. We are going to use its juice in the raspberry gel.
– agar agar. Agar agar is a gelling agent, largely used in vegan cooking in place of gelatine. It will thicken the raspberry gel, to create a nice and neat layer insert in between the chocolate mousse. If you do not have agar agar and you don’t want to purchase it specifically for this recipe, that’s quite allright too. Although I friendly suggest you to have this ingredient in your cupboard, especially if you are a dessert lover, in this mousse it’s not essential: you will only end up with a runny jam-like layer instead of a firm gel one in between two layers of dark chocolate mousse.
– plantbased milk. For the top layer (optional). I used oat milk, but you are free to use any other vegetable milk you like.
Steps to make this decadent plantbased chocolate and raspberry mousse
First we need to drain the aquafaba from the can of beans and measure 75 grams.
Next we need to melt the dark chocolate. For this step we can pick between two methods:
– in the microwave
– or at baine marie
If you’re happy to go with a microwave you have to heat the roughly chopped chocolate at 350-400W for 30-45 seconds intervals, stirring each time, until completely melted.
If you’re choosing the baine marie option you have to place the chocolate in a pirex bowl that will go over a pan of boiling water. Just make sure the bottom of the bowl touches the surface of the water, set the heat at medium-low and stir with a spatula until the chocolate melts.
With an electric whisk (or manually if you’d like to build up some muscles) beat the aquafaba into stiff peaks, just like you would do with egg whites. Don’t worry if it doesn’t seem to puff up immediatly, it requires a bit of time, around 5 minutes in total (with the electric whisk, by hands it depends on your stamina and devotion!).
Once you think it’s done, do the over head test. Turn the bowl with the whisked aquafaba over your head if it stays in place you’re nice and done, if it falls on your head, well, nevermind – you’ll have to keep whisking and have a shower later (after that you will be able to enjoy this dessert and you will smell amazing too, so it’s a win-win!).
Now it’s time to combine the chocolate mousse (yes, we’re basically done with it!).
To do so we need to gently fold a bit of whipped aquafaba, a few spoonfuls at the time, into the melted chocolate bowl.
Once all the aquafaba and the chocolate are well combined scoop half of the mousse into ramekins or dessert glasses (I highly suggest you to use clear glasses as opposed to ceramic ones so that you get appreciate the defined layers), then place in the freezer to harden up.
Leave the rest of the mousse at room temperature while you move onto the next step.
At this stage we can start our raspberry gel. Simply use 100 grams of raspberries, 2 tablespoons of agave syrup, a pinch of vanilla powder or extract, and the juice of 1/2 a lemon. Heat these ingredients on medium heat in a pan, and squash the raspberries with a spoon or fork until pureed. Stir well the mixture, then add 1/2 teaspoon of agar agar powder, stir again and allow the mixture to bubble for a couple of minutes.
Turn off the heat, allow the mixture to cool down for a bit, then pour it over the first layer of chocolate mousse that was in the freezer.
Put the glasses back into the freezer for as little as 5 minutes, then top with a final layer of chocolate mousse, using the remaining mousse that you have kept at room temperature.
Pop everything into the freezer to chill, and let’s move onto our final and actually completely optional step: the chocolate sauce.
For a nicer and neater finish on top of our delicious mousses we’re going to make a simple chocolate sauce only by melting some dark chocolate chips with some plantbased milk, and pouring it over the layer of chocolate mousse.
To do so simply microwave at 350-400W (or melt on baine marie) 25 grams of dark chocolate with 1 and 1/2 tablespoon of plantbased milk, stir well and pour over the mousse.
You can now decorate your mousses with fresh raspberries and chocolate shavings.
The chocolate sauce layer will thicken up in the fridge and give the dessert a nice and glossy finish, along with another level of texture = extra enjoyment!
Without this top layer this dessert is still completely fine and as gorgeous to eat and enjoy!
And that’s pretty much our final result, aren’t they sweet?
If you have a sweet tooth don’t miss this amazing Chocolate Brownie Cake with Raspberries and Peanut Butter, or this Rhubarb Baked Cheesecake. And if you want to keep experimenting with aquafaba try out this Chocolate Mousse and Biscoff Tart!
Did you like this recipe? Make sure to SUBSCRIBE to my mail list and to follow @avegtastefromatoz on Instagram or Facebook!
Also, if you have Pinterest don’t forget to PIN this recipe for later!
Indulgent Vegan Chocolate and Raspberry Mousse Recipe
Ingredients:
125 g Dark Chocolate 72% (100 for the mousse, 25 for the sauce)
125 g Fresh Raspberries (100 for the gel, 25 for garnish)
75 g Aquafaba
2 tbsp Agave Syrup
1 1/2 tbsp Plant Based Milk (for the optional sauce)
1/2 Lemon (juice)
Vanilla Extract
Method:
1. Melt the dark chocolate using the microwave (in 30-45 seconds intervals at 350W) or on a baine marie.
2. Beat the aquafaba into stiff peaks (this will take around 5 minutes).
3. Gently fold a bit of whipped aquafaba into the melted chocolate bowl, a couple of spoonfuls at a time, until completely combined.
4. Scoop half of the chocolate mousse into dessert glasses and place in the freezer. (Make sure to leave the rest of the mousse at room temperature before using it again).
5. For the raspberry gel add 100 grams of raspberries, the agave syrup, a pinch of vanilla powder or extract, and the juice of 1/2 a lemon to a pan. Set on medium heat and start squashing the raspberries with a spoon or fork until pureed. Stir well the mixture, then add the agar agar powder and allow it to bubble for a couple of minutes.
6. Turn off the heat, allow the mixture to cool down for a bit, then pour it over the first layer of chocolate mousse that’s in the freezer.
7. Put the glasses back into the freezer for as little as 5 minutes, then top with a final layer of chocolate mousse, using the remaining mousse that you have kept at room temperature. Pop everything back into the freezer.
8. For the chocolate sauce final layer simply melt the remaining 25 grams of dark chocolate with the plantbased milk, stir until well combined and pour it over the layer of chocolate mousse.
9. Decorate your mousses as you like, with fresh raspberries and chocolate shavings.
10. Chill the mousses in the fridge for at least 1 hour and half before enjoying.
You can use other berries instead of the raspberries if you prefer. Strawberries will make a great substitute!
You can store the mousse in the fridge for 3-4 days or in the freezer for later use. If you’re opting for the freezer, just make sure to move it into the fridge for at least 4 hours before serving it.
1 comment
hi, your recipe looks delicious, but could you tell me how much agar agar powder to use please?