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
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 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.
