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Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan
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Chef :
AlessandraChocolate raspberry ‘mousse’ or ‘truffle’ - vegan
This is the topping of a chocolate raspberry tart i make ... but i didn’t have all the ingredients for the base so i made the top as a ‘mousse’ and as a frozen-type ‘truffle’.
Both worked 🎉❤️
Ingredient
Food ration :
4 servings
1.5 cups
raspberries - if frozen, thaw first
1-2 tbsp
maple syrup
Cooking instructions
* Step 1
Blitz the raspberries in a blender. Add the lemon juice.
* Step 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!
* Step 3
Take the coconut mix off the heat. Add the raspberries and combine.
* Step 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.
* Step 5
As a mousse, serve with a garnish of fresh raspberries/ mint/ toasted coconut.
* Step 6
As truffles, eat before they melt! Enjoy 😋
Note: if there is a photo you can click to enlarge it
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