Description
This Vegan Raspberry White Chocolate Mousse is a luscious, dairy-free dessert combining fresh raspberries with creamy coconut and smooth vegan white chocolate. Lightened with aquafaba for an airy texture and topped with a vibrant raspberry coulis and whipped coconut cream, this mousse is perfect for a refreshing and elegant treat that is entirely plant-based.
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)
To Serve
- ½ cup whipped coconut cream
- Vegan white chocolate (grated for garnish)
Instructions
- Prepare the mousse base: Add fresh raspberries and 1 tablespoon lemon juice to a saucepan and bring to a simmer over medium heat, stirring regularly for 12-15 minutes until softened.
- Strain and thicken: Pass the raspberry mixture through a sieve to remove seeds and return the liquid to the saucepan. Add agar-agar powder and cook for 3 minutes while whisking to activate the thickening agent. Transfer thickened liquid to a bowl and set aside.
- Prepare coconut white chocolate mixture: In the same saucepan (no need to clean), heat coconut cream and vanilla extract over medium heat until gently simmering. Remove from heat and add vegan white chocolate. Let sit for 5 minutes, then stir until fully melted and smooth.
- Combine raspberry and coconut mixtures: Pour the thickened raspberry liquid into the warm white chocolate coconut cream while stirring to combine. Let the mixture cool to room temperature for 10-15 minutes, optionally using an ice bath to speed cooling.
- Whip aquafaba: Using a stand mixer or electric whisk, beat the aquafaba with ¼ teaspoon lemon juice in a clean bowl for about 8 minutes until stiff peaks form.
- Fold aquafaba into mousse: Gently fold whipped aquafaba into the cooled raspberry white chocolate mixture with a spatula, one large spoonful at a time, until evenly incorporated.
- Set mousse: Spoon the mousse into serving jars or dishes and refrigerate for at least 4 hours or overnight to firm up.
- Make raspberry coulis: Combine remaining raspberries, lemon juice, and caster sugar in a saucepan and simmer for 10 minutes. Remove from heat, strain through a sieve to remove seeds, then cool and refrigerate until serving.
- Serve: Top the chilled mousse with a dollop of whipped coconut cream, a drizzle of raspberry coulis, and grated vegan white chocolate just before serving.
- Storage: Best enjoyed within 2 days straight from the fridge.
Notes
- Use full-fat coconut cream or canned coconut milk for a richer mousse consistency.
- Aquafaba (the liquid from canned chickpeas) works as a vegan egg white substitute to achieve light, airy texture.
- Ensure vegan white chocolate used is nut-free if allergies exist.
- Raspberry coulis can be sweetened with maple syrup instead of caster sugar for a refined option.
- Setting time in fridge can be extended overnight for firmer mousse.
