Description
This Vegan Raspberry White Chocolate Mousse is a luscious, dairy-free dessert combining fresh raspberries with creamy coconut and vegan white chocolate. Lightened with aquafaba for a fluffy texture and naturally set with agar-agar, this mousse offers a perfect balance of sweetness and tang. Finished with a vibrant raspberry coulis and whipped coconut cream, it’s an elegant treat ideal for special occasions or a refreshing summer dessert.
Ingredients
Scale
Mousse
- 14 oz fresh raspberries
- 1 teaspoon lemon juice
- ½ teaspoon agar-agar powder
- 1 cup coconut cream (or full fat canned coconut milk)
- 1 teaspoon vanilla extract
- 7 oz vegan white chocolate (use nut-free brand if needed)
- â…“ cup aquafaba
- ¼ teaspoon lemon juice
Raspberry Coulis
- 3.5 oz fresh raspberries
- 1 teaspoon lemon juice
- 1 tablespoon caster sugar (or pure maple syrup)
To Serve
- ½ cup whipped coconut cream
- Vegan white chocolate (grated)
Instructions
- Prepare the raspberry base: Add 14 oz fresh raspberries and 1 teaspoon lemon juice to a saucepan and simmer on medium heat for 12-15 minutes, stirring regularly to soften the berries.
- Strain and thicken the raspberry mixture: Pass the cooked raspberries through a sieve to remove seeds. Return the strained liquid to the saucepan, add ½ teaspoon agar-agar powder, and cook for 3 minutes whisking continuously to activate the thickener. Transfer this slightly thickened mixture to a bowl and set aside.
- Melt the chocolate with coconut cream: In the same saucepan, heat 1 cup coconut cream and 1 teaspoon vanilla extract on medium until gently simmering. Remove from heat, add 7 oz vegan white chocolate, and let sit for 5 minutes until melted, then stir until smooth.
- Combine raspberry and chocolate mixtures: Pour the raspberry liquid into the melted white chocolate mixture, stirring to combine. Cool for 10-15 minutes at room temperature or place in an ice bath to speed cooling.
- Whip the aquafaba: In a clean large bowl, combine ⅓ cup aquafaba and ¼ teaspoon lemon juice. Using an electric mixer, beat for about 8 minutes until stiff peaks form.
- Incorporate aquafaba into the mousse: Gently fold the whipped aquafaba into the cooled raspberry-chocolate mixture, adding one large spoonful at a time to maintain airiness.
- Chill the mousse: Transfer the mousse into serving jars and refrigerate for at least 4 hours or overnight to set fully.
- Make the raspberry coulis: Combine 3.5 oz fresh raspberries, 1 teaspoon lemon juice, and 1 tablespoon caster sugar in a saucepan. Simmer for 10 minutes, then strain through a sieve to remove seeds. Cool to room temperature and refrigerate until serving.
- Serve: Spoon a dollop of whipped coconut cream on top of the set mousse, drizzle with raspberry coulis, and garnish with grated vegan white chocolate.
- Storage: Best consumed within 2 days when kept refrigerated.
Notes
- Use full-fat coconut cream or canned coconut milk for the creamiest texture.
- Aquafaba is the liquid from cooked chickpeas and acts as a vegan egg white substitute for whipping.
- If you prefer, use pure maple syrup instead of caster sugar in the coulis.
- The mousse can be prepared in advance and refrigerated overnight for convenience.
- Ensure vegan white chocolate is nut-free if allergies are a concern.
