Description
This Vegan Raspberry White Chocolate Mousse is a luscious, creamy dessert that combines the tartness of fresh raspberries with the smooth sweetness of vegan white chocolate and coconut cream. Lightened with aquafaba for a fluffy texture, this mousse is a perfect dairy-free, egg-free indulgence that sets beautifully after chilling. Accompanied by a vibrant raspberry coulis and topped with whipped coconut cream and a sprinkle of grated white chocolate, it’s an elegant treat for any occasion.
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)
Topping
- ½ cup whipped coconut cream
- Vegan white chocolate (grated)
Instructions
- Prepare the Raspberry Mixture: Add the fresh raspberries and 1 teaspoon lemon juice to a saucepan and bring to a simmer over medium heat. Let it simmer for 12-15 minutes, stirring regularly to prevent sticking.
- Strain and Thicken: Pass the raspberry mixture through a sieve to remove seeds, then return the seedless liquid to the saucepan. Add agar-agar powder and cook for 3 minutes while continuously whisking to activate the agar-agar. Pour the thickened mixture into a bowl and set aside.
- Melt White Chocolate in Coconut Cream: In the same saucepan, add coconut cream and vanilla extract. Warm over medium heat until gently simmering. Remove from heat, add the vegan white chocolate, and let sit for 5 minutes. Stir until completely melted and smooth.
- Combine Raspberry and Chocolate Mixtures: Pour the raspberry mixture into the warm white chocolate coconut cream while stirring to combine. Let cool for 10-15 minutes at room temperature, or place the bowl in an ice bath to speed up cooling.
- Whip Aquafaba: In a clean large bowl, combine aquafaba and ¼ teaspoon lemon juice. Using an electric mixer, beat for approximately 8 minutes until stiff peaks form.
- Fold Aquafaba into Mousse: Gently fold the whipped aquafaba into the cooled raspberry-chocolate mixture gradually, one spoonful at a time, to maintain the fluffy texture.
- Refrigerate to Set: Transfer the mousse into serving jars or bowls and refrigerate for at least 4 hours or overnight to set properly.
- Prepare Raspberry Coulis: Combine the remaining 3.5 oz fresh raspberries, 1 teaspoon lemon juice, and caster sugar in a saucepan. Simmer over medium heat for 10 minutes. Remove from heat and strain through a sieve to remove seeds. Let cool to room temperature, then refrigerate until serving.
- Serve: Just before serving, top the mousse with a dollop of whipped coconut cream, a drizzle of raspberry coulis, and a sprinkle of grated vegan white chocolate.
- Storage: Best consumed within 2 days straight from the refrigerator for optimum freshness and texture.
Notes
- Use agar-agar powder as a vegan alternative to gelatin for setting the mousse.
- Coconut cream or full-fat canned coconut milk works best to achieve a rich, creamy texture.
- Aquafaba (the liquid from canned chickpeas) is used to whip up the mousse and create lightness without eggs.
- You may substitute caster sugar with pure maple syrup in the raspberry coulis for a natural sweetener.
- Ensure vegan white chocolate is nut-free if allergies are a concern.
- To speed up cooling, place the bowl in an ice bath as the mousse mixture cools before folding in aquafaba.
- Keep the mousse refrigerated and consume within 2 days for best quality.
