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chocolate raspberry mousse

Easy Chocolate Raspberry Mousse


  • Author: Katherine
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 4 servings 1x

Description

The easiest dessert you ever did see! This easy chocolate raspberry mousse is light and fluffy, dairy-free and refined-sugar free! Your new favorite chocolate and raspberry dessert!


Ingredients

Scale

Chocolate Mousse

  • 2/3 cup full fat coconut milk*
  • 1/3 cup cocoa powder
  • 1/4 cup agave syrup*
  • pinch espresso powder (optional)
  • 1/8 tsp sea salt
  • 1 can coconut cream, refrigerated for 12 hours

Raspberry Mousse

  • 1 package gelatin*
  • 3 tbsp cold water
  • 2 cups frozen or fresh raspberries*
  • 2 tbsp agave syrup, divided
  • 1 can coconut cream, refrigerated for 12 hours

Instructions

  1. Place a metal bowl and whisk attachment from electric mixer (stand or handheld) in the fridge, ideally 30 minutes before preparing the mousse.
  2. In a small saucepan, whisk together the coconut milk and cocoa powder until there are no more lumps. Plan the saucepan over medium heat and bring to a gentle simmer. Once the mixture begins to simmer, whisk in the agave, espresso powder and salt. Remove from heat and allow the mixture to cool to room temperature.
  3. In a small bowl, combine the gelatin and water, stirring to dissolve. Set aside.
  4. In another small saucepan, combine the raspberries and agave syrup over medium-high heat until the mixture begins to simmer. Use a fork to mash up the raspberries, and simmer for 2-3 minutes. Remove from heat and allow the mixture to cool to room temperature.
  5. Remove the chilled mixing bowl from the fridge. Open the cans of coconut cream and scoop out the solidified cream, placing it in the mixing bowl along with the remaining tbsp of agave syrup. Whip the cream on high until stiff peaks form, about 2 minutes.
  6. Gently fold half of the whipped coconut cream into the cooled chocolate mixture until combined, and the other half into the raspberry mixture. Layer the two different flavoured mousses into 4 glasses. Cover with plastic wrap, and refrigerate for at least two hours, or overnight. Serve with raspberries and/or shaved chocolate!

Make ahead: Prepare the dessert up to 2 days in advance and keep in the fridge until ready to serve.

Leftovers will keep in the fridge, covered, for up to 2 days.

Notes

  1. Be sure to use full-fat, as the light version contains too much water!
  2. Substitute agave for maple syrup or honey
  3. To keep this dessert vegan, you could substitute the gelatin for agar-agar
  4. If using frozen raspberries, do not thaw first
  • Category: desserts
  • Method: stovetop

Keywords: easy chocolate raspberry mousse // dairy-free chocolate mousse // easy raspberry mousse // raspberry chocolate cups

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