Chocolate Mousse with Raspberry Cream (Vegan, Dairy, Egg Free)

This is a gorgeous raw dessert that is easier to make than it looks and that freezes beautifully. Equally appropriate for a dinner party or for a indulgence all your own!

Enjoy!

Ingredients

Base

  • 65 g raw cashews
  • 15 g natural liquid sweetener, we’ve used maple syrup and coconut palm syrup
  • 130 g coconut milk, start with a 400g tin
  • A squeeze of lemon
  • Pinch of salt
  • 20 g coconut butter/oil

Chocolate Mousse Layer

  • 4 avocados, flesh only
  • 220 g natural liquid sweetener, we’ve used maple syrup and coconut palm syrup
  • 1/2 tbsp coconut butter/oil
  • 100 g good quality dark chocolate, chopped/bits (optional)
  • 210 g coconut milk
  • 45-60 g raw cacao powder or carob or cocoa, taste as you go

Raspberry Layer

  • 60 g raw cashews
  • 95 g frozen raspberries
  • 25 g natural liquid sweetener, we’ve used maple syrup and coconut palm syrup
  • A squeeze of lemon
  • 40 g coconut butter/oil
  • Remainder of coconut milk, (from original 400g tin)
  • Pinch of salt

Preparation

Base

  • Place all base ingredients into the TM bowl and mix on speed 9 for 30 seconds or until smooth. Scrape down sides of bowl and repeat if necessary.
  • Pour or spoon mixture into the base of glasses filing to approximately 1/4 of the way up the glass. Place into the freezer.

Chocolate Mousse Layer

  • If using chocolate that needs to be chopped – place chocolate into the TM bowl and pulse using turbo function until chopped. Set aside.
  • Place all mousse ingredients, except the chopped chocolate (or chocolate pieces), into the TM bowl and mix on speed 9 for 15 – 30 seconds or until smooth. Scrape down sides of bowl and repeat if necessary.
  • Add chocolate and mix on , speed 4 for 5 seconds.
  • Carefully spoon or pour the mixture on top of the base, filing to approximately 2/3 of the way up the glass. Place into the freezer.

Raspberry Layer

  • Place all raspberry layer ingredients into the TM bowl and mix on speed 8 for 10 seconds. Scrape down side of the bowl and repeat and then repeat again or until relatively smooth.
  • Carefully pour or spoon mixture onto the mousse layer. Cover each glass with cling film or cover of your choice and place into the freezer until semi frozen and you’re ready to serve.

Tip

  • Choose any sized glass you like. We’ve made them in everything from large glasses to shot glasses.
  • You can make up a huge amount of these desserts and they’ll keep in the freezer for weeks. Just pop them out to defrost for 15 minutes or so before serving. Either have them ready as a treat for yourself or for a stress free, ready made dessert for a dinner party.

Layered mousse

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About Tash

Forensic Technologist that loves animals and food :-) Passionate about cooking, animal welfare, food and animal photography and the environment.
This entry was posted in A girl, dairy free, egg free, Food, gluten free, Primal Living, Raw, Recipes, Thermomix, vegan and tagged , , , , , . Bookmark the permalink.

One Response to Chocolate Mousse with Raspberry Cream (Vegan, Dairy, Egg Free)

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