Description
This Vegan Raspberry White Chocolate Mousse is a luscious, creamy dessert featuring fresh raspberries combined with vegan white chocolate and coconut cream. Lightened with aquafaba for a fluffy texture and set with agar-agar, it offers a perfect balance of fruity tartness and sweet indulgence, making it an elegant, dairy-free treat ideal for special occasions or everyday indulgence.
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 base: Add 14 oz fresh raspberries and 1 teaspoon lemon juice to a saucepan. Simmer on medium heat for 12-15 minutes, stirring regularly to soften the berries and release their juices.
- Strain and thicken: Pass the raspberry mixture through a sieve to remove seeds and return the smooth liquid to the saucepan. Stir in ½ teaspoon agar-agar powder and cook for 3 minutes, whisking continuously to activate the agar-agar and thicken the mixture. Transfer to a bowl and set aside.
- Melt white chocolate: In the same saucepan, add 1 cup coconut cream and 1 teaspoon vanilla extract. Heat gently on medium until it just starts to simmer. Remove from heat and add 7 oz vegan white chocolate. Let sit for 5 minutes, then stir until fully melted and smooth.
- Combine raspberry and white chocolate: Pour the thickened raspberry mixture into the warmed white chocolate coconut cream slowly while stirring until combined. Let the mixture cool to room temperature, about 10-15 minutes, optionally using an ice bath to speed this step.
- Whip aquafaba: In a clean large bowl, combine ⅓ cup aquafaba and ¼ teaspoon lemon juice. Using an electric mixer, whip for approximately 8 minutes until stiff peaks form.
- Fold aquafaba into mousse: Gently fold the whipped aquafaba into the cooled raspberry white chocolate mixture in batches, using a spatula to maintain the airy texture. Once fully incorporated, divide the mousse into serving jars and refrigerate for at least 4 hours or overnight to set.
- Make raspberry coulis: Place 3.5 oz fresh raspberries, 1 teaspoon lemon juice, and 1 tablespoon caster sugar into a saucepan. Simmer for 10 minutes. Remove from heat, strain through a sieve to remove seeds, and cool to room temperature. Refrigerate until serving.
- Serve: Before serving, top each mousse with a dollop of whipped coconut cream, a drizzle of the raspberry coulis, and sprinkle with grated vegan white chocolate.
- Storage: Best served chilled within 2 days for optimal freshness.
Notes
- You can substitute canned full-fat coconut milk for coconut cream if needed; chill it well and use the thickened cream layer.
- Aquafaba is the liquid from canned chickpeas; it whips up like egg whites, making this mousse light and vegan.
- Use a nut-free vegan white chocolate if allergies are a concern.
- For faster cooling of the mousse base, place the bowl in an ice bath after mixing.
- This mousse sets best when refrigerated for at least 4 hours but can be left overnight for firmer texture.
- Leftovers should be stored in an airtight container in the fridge and consumed within 2 days.
