Dark Chocolate Raspberry Mousse

Beatrice, Fundraising Assistant

Sweet, smooth, and deliciously chocolatey – this delicate mousse makes the perfect dessert.

Vegan

Dark Chocolate Raspberry Mousse

  • Prep Time 20m
  • Cook Time 0m
  • Servings 6

Ingredients

  • 1/2 cup chia seeds 
  • 400 ml tinned coconut milk 
  • 200 g raspberries 
  • 150 g dark chocolate, plus extra for topping 
  • 2 cups soya milk 
  • 1 Tbsp cacao powder 
  • 1 tsp vanilla extract 
  • 1/2 tsp sea salt 

Method

Method

  • In a food processor, purée the chia seeds, coconut milk, and 75 grams of the raspberries until smooth.
  • Heat the dark chocolate with the soya milk in a double boiler until melted. Stir in the cacao powder.
  • In a large bowl, combine the chia and chocolate mixtures. Stir in the vanilla extract and salt.
  • Spoon into six ramekins and refrigerate overnight or for at least two hours.
  • Top with the remaining raspberries and dust with grated dark chocolate.