If you’re looking to impress with something delightfully light, creamy, and bursting with flavor, this Vegan Raspberry White Chocolate Mousse Recipe is an absolute must-try. It’s a luscious blend of sweet, tangy raspberries and smooth, vegan white chocolate whipped into a dreamy mousse that feels indulgent yet refreshing. Perfect for any occasion where you want a dessert that feels gourmet without the complicated fuss, this mousse is totally plant-based and incredibly satisfying. Trust me, once you make it, it might just become your new favorite treat to share with friends and family.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that come together beautifully to create a mousse that’s as rich in texture as it is in flavor. Each item plays a crucial role, from the creamy coconut base to the vibrant raspberries and the magic of vegan white chocolate.
- Fresh raspberries (14 oz): These provide the bright, natural tartness and beautiful pink color that make this mousse pop.
- Lemon juice (1 tsp + ¼ tsp + extra): Adds brightness and balances the sweetness, enhancing the raspberry flavor.
- Agar-agar powder (½ tsp): A plant-based gelling agent that helps the mousse set perfectly without gelatin.
- Coconut cream (1 cup): Gives the mousse that rich, velvety texture and subtle tropical sweetness.
- Vanilla extract (1 tsp): Enhances the overall flavor with its warm, aromatic notes.
- Vegan white chocolate (7 oz, plus grated for topping): The star of the show, providing creamy sweetness and depth.
- Aquafaba (â…“ cup): This chickpea water whips up like egg whites, lending a light, airy texture to the mousse.
- Caster sugar or pure maple syrup (1 tbsp): Sweetens the raspberry coulis gently without overpowering it.
- Additional fresh raspberries (3.5 oz): For making the vibrant raspberry coulis to drizzle on top.
- Whipped coconut cream (½ cup): Adds a luscious, creamy garnish perfect for finishing the mousse.
How to Make Vegan Raspberry White Chocolate Mousse Recipe
Step 1: Simmer and Prepare the Raspberry Base
Start by gently simmering the fresh raspberries with a splash of lemon juice in a saucepan over medium heat. This softens the fruit and releases its natural juices into a vibrant mixture, cooking for about 12-15 minutes while stirring. It’s essential to keep an eye on it and stir regularly to prevent sticking and to coax out all the fruity goodness.
Step 2: Remove Seeds and Thicken
Next, press the warm raspberry puree through a sieve to remove all seeds, creating a silky smooth base. Return the filtered liquid to the saucepan and whisk in the agar-agar powder. Cook this for 3 minutes while whisking continuously—this activates the agar-agar, allowing the mixture to thicken just enough to bring structure to your mousse without heaviness.
Step 3: Melt White Chocolate into Coconut Cream
Add the coconut cream and vanilla extract to the same saucepan (no need to rinse it out) and warm gently over medium heat until just simmering. Remove from heat and add the vegan white chocolate, letting it sit for 5 minutes to melt slowly. Stir until smooth and glossy. This step is where the dreamy, creamy body of the mousse truly forms, with the subtle coconut flavor marrying perfectly with the white chocolate.
Step 4: Combine Raspberry and White Chocolate Mixtures
Pour the slightly thickened raspberry liquid into the melted white chocolate coconut cream while stirring to combine everything evenly. Set this mixture aside to cool to room temperature—placing the bowl in an ice bath helps speed up the process. Cooling is key here to prevent deflating the upcoming aquafaba whip.
Step 5: Whip Aquafaba and Fold Into Mousse
Whip the aquafaba with a small amount of lemon juice using an electric mixer until stiff peaks form—it can take about 8 minutes, so patience is crucial. Carefully fold the fluffy aquafaba into the cooled raspberry-white chocolate mixture, one big spoonful at a time. This step lends the mousse its light, airy texture that makes every spoonful feel like a cloud.
Step 6: Chill Until Set
Transfer your beautifully blended mousse into individual serving jars or bowls, then refrigerate for at least 4 hours or overnight if you can wait. This chilling time allows all the flavors to meld and the mousse to firm up, resulting in that irresistible spoonable consistency.
Step 7: Make the Raspberry Coulis
While the mousse sets, simmer the remaining fresh raspberries with lemon juice and caster sugar for about 10 minutes to create a tangy-sweet coulis. Strain it to remove seeds and chill until you’re ready to serve. This coulis adds an extra punch of raspberry flavor and a visually stunning contrast on top of the pale pink mousse.
How to Serve Vegan Raspberry White Chocolate Mousse Recipe
Garnishes
Just before serving, crown each mousse with a dollop of luscious whipped coconut cream, a generous drizzle of raspberry coulis, and a sprinkling of grated vegan white chocolate. These elements create layers of texture and flavor while keeping the presentation irresistible and elegant.
Side Dishes
Pair this mousse with light, fresh sides such as a crisp fruit salad or a crunchy nut brittle to complement the softness of the mousse. A chilled herbal tea or sparkling water with lemon can also refresh the palate between bites.
Creative Ways to Present
For a wow factor at your next gathering, serve the vegan raspberry white chocolate mousse in delicate glass jars or vintage teacups. Layer it with fresh raspberries or crushed vegan cookies for a parfait-inspired twist. You could also pipe the whipped coconut cream with a star tip for an artistic finish that impresses visually and tastes divine.
Make Ahead and Storage
Storing Leftovers
This mousse keeps beautifully in the fridge for up to 2 days if covered well. Keeping it chilled preserves its light texture and will ensure your dessert stays as fresh and vibrant as the moment you made it.
Freezing
While you can freeze the mousse, it’s best enjoyed fresh for optimal creaminess. If you do freeze it, thaw overnight in the fridge and gently stir before serving, although the texture might be slightly different upon thawing.
Reheating
Since this is a chilled mousse, it’s not intended for reheating. Simply serve it cold straight from the fridge for that perfect creamy, refreshing experience.
FAQs
Can I use frozen raspberries for this mousse?
Yes, frozen raspberries can be used if fresh aren’t available. Just thaw them completely and drain any excess liquid before starting the recipe to avoid excess moisture in the mousse.
What can I substitute for aquafaba if I don’t have chickpea water?
Aquafaba is the key vegan egg white substitute here, so if you don’t have it, whipped coconut cream alone won’t provide the same airy texture. If you cannot find aquafaba, consider using a store-bought vegan meringue powder or experiment with other vegan whipping agents, but the result may vary.
Is agar-agar the same as gelatin?
No, agar-agar is a plant-based thickener derived from seaweed and is a fantastic vegan alternative to gelatin. It sets at room temperature and is perfect for making a mousse like this one that needs to hold its shape without animal products.
Can I make this recipe nut-free?
Absolutely! Using a nut-free vegan white chocolate ensures the mousse will be safe for those with nut allergies. Always check your ingredients to confirm they meet your dietary needs.
How long does it take to set before serving?
The mousse should be refrigerated for at least 4 hours to set properly, but overnight chilling is ideal for best texture and flavor development.
Final Thoughts
This Vegan Raspberry White Chocolate Mousse Recipe is one of those delightful desserts that feels special yet is surprisingly simple to whip up. The balance of tart berries and creamy sweetness creates a flavor combination you’ll want to revisit again and again. Whether you’re vegan or just looking for a fresh, sophisticated dessert, this mousse is sure to bring smiles and maybe even a few happy sighs at the table. Give it a go and get ready to fall in love with something deliciously different!
Print
Vegan Raspberry White Chocolate Mousse Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Raspberry White Chocolate Mousse is a luscious, creamy dessert combining fresh raspberries, vegan white chocolate, and whipped aquafaba for a light and airy texture. Perfectly balanced with a tangy raspberry coulis and topped with whipped coconut cream and grated white chocolate, this mousse is an elegant, dairy-free treat suitable for vegan diets and special occasions.
Ingredients
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 14 oz fresh raspberries and 1 teaspoon lemon juice to a saucepan. Bring to a simmer over medium heat and cook for 12-15 minutes, stirring regularly to break down the fruit.
- Strain and Thicken with Agar-Agar: Pass the raspberry mixture through a sieve to remove seeds and return the liquid to the saucepan. Sprinkle in ½ teaspoon agar-agar powder and cook for 3 minutes while whisking continuously to activate the agar-agar. Transfer the thickened liquid to a bowl and set aside.
- Melt White Chocolate in Coconut Cream: In the same saucepan (no need to clean), heat 1 cup coconut cream and 1 teaspoon vanilla extract over medium heat until gently simmering. Remove from heat, add 7 oz vegan white chocolate, and let sit for 5 minutes. Stir until fully melted and smooth.
- Combine Raspberry and White Chocolate Mixtures: Pour the raspberry liquid into the white chocolate coconut cream while stirring to blend evenly. Allow the mixture to cool for 10-15 minutes to room temperature. To expedite cooling, place the bowl in an ice bath.
- Whip 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.
- Fold Aquafaba into Mousse Mixture: Gently fold the whipped aquafaba into the cooled raspberry white chocolate mixture, one large spoonful at a time, preserving airiness.
- Chill the Mousse: Transfer the mousse into serving jars and refrigerate for at least 4 hours, or overnight for best set and flavor.
- Make 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. Let cool to room temperature, then refrigerate until serving.
- Serve: Just before serving, top each mousse jar with a dollop of whipped coconut cream, a drizzle of raspberry coulis, and a sprinkle of grated vegan white chocolate.
- Storage: Store the mousse in the fridge and consume within 2 days for best freshness and texture.
Notes
- Use full fat canned coconut milk if coconut cream is unavailable for a richer texture.
- Aquafaba is the liquid from canned chickpeas and is essential for creating a vegan mousse texture.
- For a nut-free dessert, select vegan white chocolate specifically labeled as nut-free.
- To speed cooling the mousse mixture before folding in aquafaba, place the bowl in an ice bath.
- Best served chilled and consumed within 2 days for optimal flavor and texture.
