RECIPE: Vegan Raspberry Chocolate Mousse

Ripe raspberry flavours enhance this rich dark chocolate mousse.

A perfect after-dinner treat! 

110g Solomons Gold Dark Berry chocolate 
2 tsp coconut oil
½ cup aquafaba 
2 tbsp maple syrup 
Fresh raspberries, to serve 

Roughly chop the Solomons Gold chocolate and place, along with the coconut oil, in a medium heatproof bowl set over a pot of simmering water.

Ensure that the base of the bowl is not touching the water to avoid burning the chocolate. Stir until melted and smooth. Alternatively, melt the chocolate and coconut oil in 30-second bursts in the microwave, stirring every interval until melted. Once melted, allow the chocolate to cool at room temperature for about 5 minutes.

As the chocolate cools, beat aquafaba to soft peaks with an electric mixer (about 4-5 minutes). 

Pour maple syrup into aquafaba, beating for a further minute until stiff peaks

Add roughly a third of the aquafaba mixture to the melted chocolate, stirring it through the chocolate to loosen it. It should be almost completely combined.

Then, gently fold in the remaining aquafaba mixture with a spatula until everything is just combined. Pour the mixture evenly between 3 small glasses or ramekins and chill for at least an hour or overnight.

To serve, top with fresh raspberries and chocolate shavings.



Chocolate Vegan Mousse in a Cup

This recipe was created by our friends at Maddys Baking. 


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