Chocolate-Raspberry Mousse - Dairy-free & Gluten Free
Light and fluffy, yet creamy with a melt-in-the-mouth texture.
Effort level: 6/10
Ideal for: Entertaining guests, a family dinner.
What you’ll need
- 175 ml unsalted Aquafaba*
- 1/4 tsp lemon juice/ apple cider vinegar
- 1 tsp Ossoro Raspberry Cream Essence
- ½ tsp Ossoro French Vanilla Essence
- 80 g coconut sugar or brown sugar, powdered
- 60 ml coconut oil, melted
- 22 g cacao powder
- A pinch of sea salt
* What is Aquafaba?
It’s the liquid from a can of chickpeas or the reserve water from boiling chickpeas. When this liquid is whipped, it gets very fluffy, similar to whipped cream, but absolutely vegan!
Step 1: Drain and save the liquid from a can of unsalted chickpeas or the water used to boil chickpeas.
Step 2: Pour 175 ml of this water into a mixing bowl, and use an electric mixer to beat the liquid until it gets foamy.
Step 3: Add the lemon juice or apple cider vinegar and continue to beat for 5 minutes on high until the aquafaba becomes fluffy and starts to form stiff peaks.
Step 4: Add Ossoro French Vanilla Essence & sea salt and continue to beat for another 2 minutes. (About 7 minutes so far, in total.)
Step 5: Slowly add the sugar while continuing to mix on high for 2 more minutes, until the vanilla and sugar are mixed in with the aquafaba. (About 9 minutes total of beating; the mixture should be very fluffy by now.)
Step 6: In a separate bowl, mix the coconut oil, cacao powder, and Ossoro Raspberry Cream Essence together until smooth.
Step 7: Pour the chocolate mixture into the aquafaba mixture, and beat it on low with the electric mixer for just 10 seconds. Use a spatula to mix together any sections that didn’t mix.
Step 8: Pour the mixture into serving glasses and refrigerate for at least 2 hours.
Step 9: Top up with fruits, nuts, cacao nibs, or enjoy as it is!