Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan. Made from my very best chocolate cake recipe which also happens to be the easiest to mix! (No mixer required). A deep, rich chocolate truffle ganache for the filling and a layer of raspberry preserves. Chocolate raspberry truffles are wonderfully rich truffles with the flavors of deep chocolate and luscious raspberries.
Vegan chocolate mousse tart with raspberries is a no-bake and easy to make yet impressive dessert, perfect for Valentine’s. Enter this indulgent vegan chocolate mousse tart with a layer of raspberry and a good pinch of chilli to awaken the senses. Chocolate-Raspberry Truffles. this link is to an external site that may or may not meet accessibility guidelines. You can have Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan using 6 ingredients and 6 steps. Here is how you cook it.
Ingredients of Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan
- You need of This makes about 4 servings or maybe 12-16 ‘truffles’.
- Prepare of raspberries - if frozen, thaw first.
- Prepare of Juice 1/2 lemon.
- You need of coconut butter - you can buy this or make it by blitzing just some coconut (flesh or dessicated is ok too).
- Prepare of maple syrup.
- It’s of heaped tbsp cacao powder - you can use 2 tbsp finely chopped 85% chocolate instead.
Rich chocolate mousse that’s sweetened with dates! To serve, enjoy as is or divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional). This Vegan Chocolate Raspberry Mousse only takes minutes to prepare, can be made ahead, and is a healthy and creative gluten-free, dairy-free, and vegan dessert! There’s no excuse at this point not to make this Vegan Chocolate Raspberry Mousse.
Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan step by step
- Blitz the raspberries in a blender. Add the lemon juice..
- In a pan on low-medium heat, melt the coconut butter. Then stir in the cacao and maple syrup. I always underestimate the amount of stirring needed to combine everything. Stir a lot!.
- Take the coconut mix off the heat. Add the raspberries and combine..
- Pour the mix into a lined baking tray. Put in the fridge for 15-30mins. OR put into small silicone moulds and then in the freezer for at least an hour..
- As a mousse, serve with a garnish of fresh raspberries/ mint/ toasted coconut..
- As truffles, eat before they melt! Enjoy 😋.
You only need some Silken Tofu, Almond. I know you love your chocolate treats. This torte is made of a chocolate-coffee cake base and filled with a homemade raspberry mousse, all topped off with a bittersweet chocolate ganache glaze. Next scoop over the chocolate raspberry mousse, and spread evenly. To spruce up the recipe, drizzle over the raw chocolate sauce and serve.