Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chocolate raspberry ‘mousse’ or ‘truffle’ - vegan. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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.

Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook chocolate raspberry ‘mousse’ or ‘truffle’ - vegan using 6 ingredients and 6 steps. Here is how you can achieve that.

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. Prepare Juice 1/2 lemon
4. Get 1 cup coconut butter - you can buy this or make it by blitzing just some coconut (flesh or dessicated is ok too)
5. Prepare 1-2 tbsp maple syrup
6. Get 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.

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