Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive 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 will be really delicious.

Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is something that I’ve loved my entire life. They’re nice and they look wonderful.

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. I served it in martini glasses to make it super fun! This raspberry mousse cake idea came from my recipe for Pumpkin Mousse Cake.

To get started with this particular 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:

1. Make ready This makes about 4 servings or maybe 12-16 ‘truffles’
2. Get 1.5 cups raspberries - if frozen, thaw first
3. Take Juice 1/2 lemon
4. Take 1 cup coconut butter - you can buy this or make it by blitzing just some coconut (flesh or dessicated is ok too)
5. Make ready 1-2 tbsp maple syrup
6. Take 1 heaped tbsp cacao powder - you can use 2 tbsp finely chopped 85% chocolate instead

It's truly a unique and elegant dessert. Since I've only tried mousses with a chocolate base, I was curious see how a fruit flavored mousse would taste. Next scoop over the chocolate raspberry mousse, and spread evenly. To spruce up the recipe, drizzle over the raw chocolate sauce and serve.

Instructions to make Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan:

1. Blitz the raspberries in a blender. Add the lemon juice.
2. 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!
3. Take the coconut mix off the heat. Add the raspberries and combine.
4. 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.
5. As a mousse, serve with a garnish of fresh raspberries/ mint/ toasted coconut.
6. As truffles, eat before they melt! Enjoy 😋

Next scoop over the chocolate raspberry mousse, and spread evenly. To spruce up the recipe, drizzle over the raw chocolate sauce and serve. Chocolate raspberry truffles are wonderfully rich truffles with the flavors of deep chocolate and luscious raspberries. You can use real chocolate, but you will want to temper the chocolate so that these soft truffles have a hard outer shell. Like many truffle recipes, this recipe requires several.

So that is going to wrap it up with this exceptional food chocolate raspberry ‘mousse’ or ‘truffle’ - vegan recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!