Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chocolate raspberry ‘mousse’ or ‘truffle’ - vegan. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have chocolate raspberry ‘mousse’ or ‘truffle’ - vegan using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan:
- Prepare This makes about 4 servings or maybe 12-16 ‘truffles’
- Take 1.5 cups raspberries - if frozen, thaw first
- Take Juice 1/2 lemon
- Make ready 1 cup coconut butter - you can buy this or make it by blitzing just some coconut (flesh or dessicated is ok too)
- Prepare 1-2 tbsp maple syrup
- Prepare 1 heaped tbsp cacao powder - you can use 2 tbsp finely chopped 85% chocolate instead
Once your chocolate cake layers, chocolate mousse, homemade raspberry jam, and the frosting is prepared and chilled, you can start to assemble your cake. Place one cake layer on a serving plate. Top with the next layer, and repeat this process. The thin chocolate cake layers are hidden inside the mousse so that when it is unmolded you just see the stunning raspberry mousse and nothing else.
Steps to make Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan:
- 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 😋
The chocolate ganache drip is of course the moment we all wait for so be sure to watch the video even if you don't plan to make this cake! This easy vegan chocolate mousse calls for just three ingredients, no aquafaba, avocado, or tofu required. I like to add a tablespoon of dutch cocoa powder for a richer flavor, but you can skip it if you don't have any on hand. Aaron Patterson's chocolate mousse recipe uses an espuma gun to achieve the perfect light, creamy texture, beautifully countering the rich mix of dark chocolate, olive oil and egg whites. The chef serves this mousse alongside vanilla ice cream, mascarpone and a boozy coffee-soaked almond sponge to create a signature spin on tiramisu, but it works equally well served on its own as a light sweet.
So that’s going to wrap this up for this exceptional food chocolate raspberry ‘mousse’ or ‘truffle’ - vegan recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
